Reviewed: Dec. 5, 2005

My first try at making focaccia and it was a success. I drizzled a little extra olive oil and sprinkled some kosher salt on top. I was out of parmesan but it still tasted wonderful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2005

Delicious! I went out on a limb and made this for my mother's bday with no trial runs. eek! It came out excellent!! I am planning on making this again next week. I thought there might be a touch too much salt because it was difficult to spread out nicely, but I finally forced it. Next time I will put the rosemary in before the first kneading instead of the punching down because it didn't get distributed much. On top I put the oil, rosemary, parmesean, and sea salt. I didn't care much for the parmesan though. What an easy, yummy bread!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Alex H

Cooking Level: Intermediate

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2005

easy to make and it came out pretty good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

roger

Home Town: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2005

FANTASTIC! Fabulous! Love this focaccia! Mixed rosemary and garlic powder in with the dry, for added flavor. Took my time letting it rise and set, my actual total time was 5 hours, (but thats because I had to make the roasted garlic and sweet peppers to go with it!) This one's a winner!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JuliaLC

Cooking Level: Expert

Home Town: Estell Manor, New Jersey, USA

Living In: Brigantine, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2005

Excellent recipe!! I did the dough in the bread machine too, on the dough setting, and used regular all purpose flour. I used 2 tbsp italian seasoning,(instead of rosemary) 1 tsp garlic powder, and 2 tbsp parm cheese. We taste tested it against the focaccia I had just bought at the farmers market....this recipe won!! Hands down! Just excellent!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SNOWYONE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2005

it'S ABSOLUTELY FANTASTIC I SUBSTITUTED CHEDDAR FOR MOZZARELLA

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EESAKINA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2005

This is a 10-star recipe. I too added the rosemary and cheese to the dry ingredients and sprinkled additional cheese on top. I couldn't believe how big the loaf turned out and thought that we would never be able to finish it all. Between 6 people and a bowl of infused olive oil, the loaf was gone.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Judi-I

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2005

I made this bread yesterday to go with an Italian meal. It was absolutely delicious. Very easy to make. The entire house smelled great while it was baking. Thanks Jack

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PATM

Cooking Level: Expert

Home Town: Glenwood, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2005

This bread was great! I omitted the cheese and sprinkled garlic salt on top. This was my first time making bread ever and it was EASY! I made sandwiches using sliced fresh mozzerella, fresh basil, tomato and a basalmic Italian dressing.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

jozie80

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2005

great recipe, will definately make it again and add the parmesan and rosemary to the dow mixture and not on top. Might even go wild and add crushed garlic. great base for any foccacia mix.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jennifer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2005

Excellent recipe! Light, fluffy and delicious. Came out perfectly. I added crushed garlic and the rosemary right to the dough after its first rise, and sprinkled parmesean on top. A great base recipe to add many other spices and ingredients to it. Thank you for sharing it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DAKI17

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2005

it was our first time making bread...ever...and this was a good recipe to begin with because it gave us good results! the rosemary and parmesan were a great combo.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SERENDIPITYIPITY

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 11, 2005

This was good, and EASY! Mine rose a bit too high, I like it slightly denser. But I will try this again. Thanks Jack!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KRISTIN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2005

Very good, easy focaccia bread. I added 3 cloves of chopped garlic to the dough. Next time I will add the rosemary to the dough for even better flavor.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 27, 2005

This is an excellent base recipe for soft foccaccia. The water in the oven makes ALL the difference. I made it twice and the second time I put most of the toppings in the bread itself (especially the cheese) because it got so dark on top. I also added a lot of fresh black pepper!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ALLISONJOY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2005

It was great! As I always recommend, it doesn't hurt to add a little REAL garlic to both the dough and the topping. I serve with garlic butter. In a small skillet, heat 2 tbs olive oil over medium heat. Add 3 cloves of garlic, 1/2 tsp salt, and 1 tsp pepper and cook, sizzling gently for about 2 min., stirring occasionally. The garlic should soften and become fragrant but not brown. Put 1/4 cup unsalted butter in a small bowl and pour the oil and garlic over it. Blend until smooth enough to spread evenly.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

4CTumbleweed

Cooking Level: Expert

Home Town: Sidney, Nebraska, USA

Living In: Bloomfield, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2005

This was my first time making focaccia and it turned out great! I used half whole wheat flour and added oregano. I also baked it right on the shelf for an extra ten minutes to get the bottem crispy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Crystian

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2005

This recipe yields a good quality bread with relatively little time commitment. Although my all-time favorite rosemary focaccia recipe is the "Acme Herb Slab" this is an excellent substitute if you do not have hours/days to commit to the craft. It yields a soft bread with a lightly crisp crust and tender crumb. I added 1 tsp garlic powder and 1/4 tsp black pepper along with double the fresh rosemary. It smelled wonderful in the oven and looked professional when baked. The uses of this bread are plenty...pizza crust, breadsticks, sandwich bread, etc. I work as a professional baker and am something of a bead snob, but I was impressed by the results of this recipe.:-)

Was this review helpful? [ YES ]
29 users found this review helpful

Reviewer:

MINNESOTA1

Cooking Level: Professional

Home Town: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2004

This recipe was delicious and so easy. I served it hot-out-of-the-oven as one of my appetizers for Christmas eve dinner. My family loved the taste, texture and flavour. I did make a few substitutions: I used 3 cups all-purpose flour, omitted the cheese, and sprinkled dried rosemary and coarse sea salt on top. I will definitely be making it again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LN Lee

Home Town: Ottawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2004

This was wonderful - i used basil & oregano on top, not rosemary, and i didn't have trouble with it burning/browning. i also left the pan of water in the oven while it baked, and the texture was amazing. and a stoneware bowl wasn't necessary, but i think making a well helped with mixing. great bread! thanks.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SUPERJULIEBELLE

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Easy Focaccia

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!