Reviewed: Jul. 13, 2007

This was yummy and very easy! It would also be wonderful with garlic and melted butter.

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Reviewed: Jul. 9, 2007

Really delicious! I used cheddar cheese instead of parmesan as I didn't have any. It rose might more than I was expecting, but that wasn't a problem. We ate most of it standing around the cooling rack!

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Pinga

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Reviewed: Jun. 27, 2007

This turned out so good. Everyone enjoyed this. It was nice and airy and turned out perfectly. Thanks for the recipe. Will be making this again for sure.

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April N.

Home Town: Honolulu, Hawaii, USA

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Reviewed: May 16, 2007

The texture of this bread came out perfect! I think I might have used the wrong cheese though (I used parm. reggiano) because the taste was a little too pungent for me.

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jessenolynn

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Reviewed: May 8, 2007

Fantastic! Added parmesan and rosemary to the dough and sprinkled some garlic powder on top. This recipe is a REAL LIVE KEEPER!! Divine! Thanks for sharing it.

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JULIAE

Cooking Level: Expert

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Reviewed: May 7, 2007

its great and i will make it again!!!!!!

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Mary Diver

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Reviewed: May 3, 2007

I didn’t have cake flour and had to use 3 cups of all-purpose flour – I don’t know if this makes a big difference? And I used a good ol' plastic bowl and an electric mixer. I also mixed, as suggested by many, 2 teaspoons Italian Seasoning into the dough and added some salt to the rosemary and Parmesan cheese topping. However – the dough didn’t rise very well either time (even with the hot water pan) but while the Focaccia was baking it sure did. The bread came out a little bit too high for my taste which didn’t give it the typical texture and makes it – as others comment – a bit bland. The flatter edges were just perfect and very tasty, though. My guests gobbled it down in no time so I will definitely make this again, this time I will probably roll the dough thinner than the suggested 1/2 inch.

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Caljane

Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Devils Tower, Wyoming, USA

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Reviewed: Apr. 29, 2007

This was my first bread making attempt and it was so easy and it came out pefectly. I should have read recipe better because I was cooking when I read the "put it in cold oven" part, but I called my mom she said no problem put it in your dishwasher with a bowl of hot water worked wonderfully.

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jadique

Home Town: Edmonton, Alberta, Canada

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Reviewed: Apr. 23, 2007

This was fantastic, and suprisingly easy to make, as long as you put aside enough time. But it turned out beautiful and tasted delicious with the Spaghetti dinner we had.

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Samantha King

Cooking Level: Intermediate

Living In: Werribee, Victoria, Australia

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Reviewed: Apr. 21, 2007

I wished the bread had more yeasty-quality, but good all the same. Will make again, but will probably let it rise differently. Husband loved it as a sandwich bread the next day!

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MRS. F.

Cooking Level: Intermediate

Home Town: East Chicago, Indiana, USA

Living In: Pawtucket, Rhode Island, USA

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Reviewed: Apr. 5, 2007

This was really good and easy. I added garlic and fried onions. I think it might have been a little plain without them.

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MONKEYGIRL0

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2007

I am a high school student, and my friends are my food critics... they aren't hard to please, but they defintley liked it! I made a half recipe, and substituted all porpose flour for bread flour, and when i let the bread rise the first time, i let it rise in the oven on the warm setting (this way, the recipe only took 1hr.) I waited until the bread was 1//2 way done cooking before putting on the topping, and it seemed to work well. I topped it with: crushed garlic, italian herb, onions, parmesan, and chopped pine nuts. I have another foccacia recipe that i usually use, and i cant decide which i like better. I also forgot to change the recipe for high altitude, but it worked any ways. I only had to cook it for 15 minutes.

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gymprin

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2007

I made this according to the recipe and it was perfect. It was tasty and soft with a tender crust and wonderful texture. Fun to make, too! OK, I didn't follow the recipe *exactly*. I made it with my mixer and a dough hook, liquid ingredients in first, wait for the yeast to work a bit, then add combined dry ingredients cup by cup. THe dough forms, the hook kneeds it (I only let this happen briefly..15 sec or so.) I kneeded it a bit more on the floured surface and finished the recipe. Fun!

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DANQUERRY

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Reviewed: Jan. 31, 2007

Absolutely Wonderful! (not sure if it's a "true" focaccia as it's very light and fluffy however I don't care =) ) I've made this about 4 times now and each time it's fantastic, I experiment with the flour ratios as well, once with 1c whole wheat to 2 c all purpose, then again w/ 2 c bread flour to 1 c all purpose, each gives a little bit of a different texture but works just fine. My favorite so far is to make it into a "pull apart" bread by dividing the dough into 1/4 c balls before the second rising, dipping them into a cheese mixture & arranging them in a 9" round cake pan, brought this to work and it was a big hit! Thanks for the recipe!

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VirginiaJ

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 19, 2007

Excellent, very chewy and rose so well. I'd make again and again.

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ElishaL

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Reviewed: Jan. 9, 2007

Loved this for not only the flavor and versatility but for the fact that you can use regular active dry yeast with success; the only difference being the method of prep. Bloom the active dry yeast in sugar/water first then add the oil, flour and salt. Used Kosher salt to enhance the flavor, added dehydrated onion to the dough, replaced 1 cup w.w. flour, and added 3 tbsp. gluten. Infused 1 clove crushed garlic in EVOO while bread was rising and brushed on w/pastry brush. Dried rosemary and basil, and fresh grated parm. Don't take the pan of water out of the oven while baking; this will give that nice crispy crust to the loaf. makes alot and can be made into bread sticks for dipping, or for making a nice sandwich. This would be great for making your favorite panini sandwich! thanks for a super quick recipe when you don't have all the fixings for a pizza.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 5, 2007

This was fast and easy, and a great accompaniment to the sauce I made for dinner. I needed more time for the dough to rise both times. I sprinkled on garlic powder and onion powder before baking along with the rosemary and shredded (not grated) Parmesan. It always amazes me that I made a loaf of bread from scratch!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jan. 1, 2007

I thought this was somewhat bland even with the addition of 1 tsp. garlic powder and 1 tsp. herbes de provence. Just not quite the texture I was after either. I'll keep trying new focaccia recipes.

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