Reviewed: Nov. 2, 2006

Very nice Focaccia! I had some herbs I needed to use up: rosemary, thyme, oregano, and marjoram. It turned out beautiful!

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Lemony

Cooking Level: Professional

Home Town: Mesquite, Texas, USA

Living In: Ojai, California, USA

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Reviewed: Oct. 29, 2006

This recipe was very easy. I listened to others and added rosemary and parmesan into the dough. I used fresh rosemary and parmesan from kraft's green can. I proofed the yeast separatly first, then added it to the other ingredients. The bread rose perfectly both times. The flavor is really delicious. I will be making this again.

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BLUEALUE

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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Reviewed: Oct. 3, 2006

INCREDIBLE EDIBLE! We have been trying variations of this one because the base recipe is so stable. Our most recent version - we added one tablespoon of blended italian seasonings and two three tablespoons of sundried tomato/garlic puree directly into the well just before we started mixing with the wooden spoon. Also topped it with two more tablespoons of this mix and a little grated parmasean! WOW!

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TLANDRY

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Reviewed: Sep. 18, 2006

I really love this recipe. The main thing I do different is put the herbs and cheese in to the flour mix first thing which bakes the flavors in. I also put a little more on top but it's the baking inside I find best.

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IRONACE

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Reviewed: Sep. 10, 2006

It was very easy to make, but I thought it was bland. I will try again with some more seasonings.

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Kelly011465

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Sep. 9, 2006

Awesome bread! I didn't have fresh rosemary so I used dried. I also added some garlic and onion powder. Very very good!

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Jen Z.

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Reviewed: Aug. 19, 2006

This did not rise as much as I had hoped (it did not rise at all in the oven before baking, and I left it in there with the pan of hot water just as instructed).. see photo. I did everything exactly according to the recipe. I left the pan of water in the oven while it baked; don't know if this made a difference, but the recipe does not specify otherwise. I really wanted to rate this a 3 because of the disappointment of a flat focaccia, but the flavor was still just so good that I will rate it 4 stars knowing that I'll give it one more chance- maybe it will rise better next time.

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kristen m

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2006

A hit with all the family. Satisfying to make myself, will split batch to two smaller pans next time.

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Effie

Cooking Level: Intermediate

Living In: Manchester, Greater Manchester, England, U.K.

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Reviewed: Jul. 22, 2006

Very tasty. Rose nicely, even though I didn't put it in a cold oven with a pan of water. I will try that next time and maybe add some herbs right to the dough as well. Parmesan doesn't melt like some might expect it too (such as mozza or cheddar) it browns, but you need to add it on before you bake so it will stick to the top.

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Sunkist

Cooking Level: Expert

Living In: Salmon Arm, British Columbia, Canada

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Reviewed: Jul. 22, 2006

The best Italian bread recipe I've ever made. I made it with all purpose flour & had to add an additional 1/2 cup; I followed What A Dish's suggestion & proofed the yeast in the warm water & sugar, then added the dry ingredients & oil; I sauteed 1/2 cup onions in butter & drizzled them over the shaped dough, which I let rise in and baked in a large cast iron skillet. Next time I'll spread it out on a baking sheet because it was pretty thick. The taste was fantastic. Another reviewer suggested that the bread is bland but left out the parmesan. I would definitely add the parmesan as per the recipe--it enhances the subtle flavor of the bread and certainly make it appear even more appetizing (see the picture!) This is on my permanent keeper list.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 15, 2006

I have to admit I didn't follow the recipe to the T. No olive oil so used vegetable oil. Added 1 tsp each of dried dill, dried oregano and fresh rosemary (what little I had growing in a pot). I found the water was too much or was my conversion wrong - 375mils? Anyway I added a little more flour until dough was workable. After the first rising, flattened dough into a square cake pan for a second rising, rubbed some oil on dough and put it to bake. Great smell when baking due to herbs and garlic since I did not use cheese. Good basic recipe. Thanks

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kelisa7243

Cooking Level: Beginning

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Reviewed: Jul. 13, 2006

not as good as others i have tried

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Jul. 4, 2006

AMAZING. I can't believe how well this turned out! I'm a poor college student, so I added 1 small clove of garlic, dried parsley and dried thyme to the dough. I also sprikled a mixture of dried thyme, cheap parmesean from the "green can", and a parm/moz "Italian" shredded cheese mixture on top. Turned out great! I ate half...

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Noah S.

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 20, 2006

Delicious use of all that fresh rosemary in the garden. It disappeared too fast. Easy to make.

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I Love to Eat

Cooking Level: Intermediate

Living In: Georgetown, Grand Cayman, Cayman Islands

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Reviewed: Jun. 14, 2006

yum! it came out awesome! i made it for a little dinner party...sorry there are no leftovers for a late-night-cleaning-up- snack.

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stephiblu

Cooking Level: Expert

Home Town: Lakewood, New Jersey, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 12, 2006

i just realized that i never reviewed and rated this recipe and it is one of my ABSOLUTE favorites!! i've never made a "complicated" bread before (just sweet, quick breads), so i was very apprehensive, but the reviews convinced me to try and lo and behold, it turned out great! wonderful flavor and we froze a bunch of pieces and they still taste good defrosted after about two months. we slice it and make tomato, basil, mozzarella sandwiches. seriously, it's one of my favorite meals, lol! anyway, try it, even if you're nervous -- it's worth it!

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Jonistyle2

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 29, 2006

Was good, but didn't look as nice as I'd hoped. The cheese sprikled on top browned rather than melting and it gave it a sort of overcooked look. Bread was good tasting, will probably try another focaccia recipe next time.

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WEBANGEL14

Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: May 19, 2006

Faaaabulous recipe! I followed instructions pretty well as written, with one exception: I added Rosemary, garlic powder, and fresh grated parmesan to dough, and sprinkled more fresh parmesan on top. Only small problem I had - the bottom didn't brown enough, so I removed the pan of hot water (carefully), slipped the loaf out of the pan, baked about 10 more minutes, Used as bun for hamburgers - outstanding. I'm going to make up a bunch of hamburger patties into squares just to accommodate this bread. Thanks for the recipe.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: Mar. 26, 2006

Pretty good, although a little bland compaired to some focaccia that I've had. I didn't use the Parm. cheese. Instead I sauted an onion with a couple tblsp of olive oil, and used that for my topping instead. Served it with tzatziki which gave it a little pow.

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Dec. 7, 2005

Good recipe! I didn't follow step one of the directions though. I used a plastic bowl (my tired-and-true dollar store bowl, lol!) and proofed the yeast w/sugar and all that jazz before doing the flours. I used bread flour as specified, but instead of the all-purpose, used whole wheat. I left the pan of water in the oven when I baked the focaccia. Cut into long strips and served with Cheesiest Potato Soup.

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