Reviewed: Sep. 7, 2004

Pretty darn good. Easy. Awesome way to use up any of your seasonal herbs that are incredible this time of year. Makes a wonderful complement to any soup on a chilly fall afternoon.

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JKBAUER

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Reviewed: Aug. 30, 2004

We loved this bread! I think it's my new favorite. I used my bread machine to mix the dough and set it at the dough setting (I added an additional tbsp of rosemary to the dough ingredients). Then I took it out and finised it off according to the rest of the directions. I also sprinkled some sea salt on top. After I baked it, I cut the bread in strips and dipped in olive oil and balsamic vinegar. It was the best!!!

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 17, 2004

The second time I made this I added plenty of extra rosemary and parmesan in to the dough before kneading it and putting on the baking sheet. It tasted even better. My husband and I love dipping it in a mixture of balsamic vinegar, olive oil and pepper.

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FLOPEZ1

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Reviewed: Aug. 13, 2004

All I can say is INCREDIBLE. Everyone loved it, kids and adults. And the aroma while it's baking is heavenly. If I can make this, anyone can!

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IHAVE2BOYS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 23, 2004

I'm a college student so you can imagine how much cooking i do :) Anyway, first time ive ever made bread. It was soo easy and everyone loved it. Next time, i'm going to be more generous with the toppings because this type of bread can handle it. Great recipe...quick...easy...everyone loved it. If i can do it, so can you :p Thanks Mr. Dickson!

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AnnieD

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Reviewed: Jun. 20, 2004

Oh--yummmmm! Made this for Father's Day along with manicotti and dh was in heaven (he ate more of this than he did the manicotti and he LOVES maniccoti!). I made garlic butter to dip bread slices into. I even enjoyed a slice after it had been cool for a few hours-still very yummy! I hope to try this as a pizza crust, and I think it would be yummy as a cheese bread stick (liek they serve at some pizza places :) Thanks for the terrific recipe-Im stuffed!

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LOVROFPOOH

Cooking Level: Intermediate

Home Town: Bowling Green, Virginia, USA

Living In: Owasso, Oklahoma, USA

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Reviewed: Jun. 14, 2004

I'm so happy to be able to make this now! This was delicious. I doubled the parmesean and just added it and the rosemary right into the dough, so it was blended throughout. Left the pan in the oven, and the time called for to bake the bread, starting from a cold oven, was just right. Thanks Jack!

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DARLA C.

Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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Reviewed: May 3, 2004

Loved this! Cannot wait to make again. Used dried rosemary instead of fresh and reserve extra virgin olive oil. My husband thought this was yummy.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 27, 2004

This was so good! It was my first time to make Foccacia bread, but it turned out awesome. I would add more parmesan cheese on top. We dipped our bread in a melted garlic butter sauce.

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cakesbykara

Cooking Level: Expert

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Reviewed: Apr. 24, 2004

I decreased the water to 1 cup, baked for an additional 10 mintues (I am at a high altitude) and drizzled on an additional tablespoon of olive oil after it came out of the oven. It tastes just like the rosemary focaccia that Whole Foods sells for $5. This is a keeper.

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SLADD01

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Reviewed: Dec. 8, 2003

Amazing, fabulous, delicious! Dough was very sticky, but well worth the hassle. I folded in half of the rosemary after the first rising and added some fresh basil that I had on hand. I left the pan of water in the oven, I thought it may add to the chewy-softness of it. I will definitely be making this again and again.

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MRSJSMITH

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Reviewed: Sep. 25, 2003

Very tasty focaccia. Next time I would cut down the water to 1 cup and try the different herbs that previous reviewers have suggested.

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GIANNONI2

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Reviewed: Jul. 25, 2003

This bread is really good. I didn't use rosemary, I used basil, oregano, and fresh garlic. I also used romano on the top, it has a better flavor than parmasean. I mixed a bit of the basil oregano and garlic into the bread at the end, it turned out very nicely. The garlic on the top roasted very well! I left the water in during baking, and this bread freezes very well.

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Sue

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Reviewed: Apr. 30, 2003

Outstanding! Simple and delicious. Everytime we have served it someone has asked for the recipe.

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LLGARD

Cooking Level: Expert

Home Town: Santa Rosa, California, USA

Living In: Florence, Montana, USA

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Reviewed: Apr. 29, 2003

Good bread Jack! The dough was rather unruley, but it turned out good. I added the rosemary, along with some Italian seasonings into the bread as well. One question...are ya supposed to remove the pan of water before baking? I didn't & it did come out fine, but I thought it to be odd. Thanks for the recipe, I too am going to try this as a pizza crust. ;)

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Apr. 23, 2003

I went to make this bread, and found I was out of rosemary, so I kneaded in some leftover basil pesto, and WOW! This is a good focaccia! I made sandwiches with Madeline spinach on top, chicken strips, tomato and lettuce on bottom and grilled! Again, a good bread for a great sandwich!

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TLASHIER

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Reviewed: Apr. 17, 2003

Delicious with or without the herbs. I heartily recommend this recipe as an alternative to French bread or breadsticks with any pasta or soup.

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K DAYNES

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Reviewed: Mar. 21, 2003

Do you want a no-fail, truly EASY focaccia bread recipe? Look no more...here it is! Fantastic!

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Mrs. Tibbles

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Reviewed: Feb. 7, 2003

This is delish! I made the dough in my bread machine. The only problem I had was it ran over my round pizza stone after rising and baking. Next time I will put in on a cookie sheet. Will make again for sure! Thanks Jack!

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Jan. 23, 2003

I was searching for a recipe to make the same delicious focaccia that they serve with ceasar salad in the restaurants, and this recipes FAR exceeded my expectations. Truly delicious! I used dried rosemary and added it to the flour mixture right from the start along with an italian spice mix and a couple cloves of crushed garlic, this made the bread very flavourful and aromatic! Yummy! My 3 year old even loves it!

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CANADIANJEN

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Easy Focaccia

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