Reviewed: May 11, 2012

Delicious! Very easy, light, flavorful bread! Awesome with peca!

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Reviewer:

jbsnead

Reviewed: Apr. 8, 2012

I didn't have bread flour, so I just used AP flour and it turned out fine. I also only had dried rosemary. I added some garlic powder in the dough, and pressed in the rosemary so it wouldn't burn. We had it with penne and marinara and it was a great addition to an otherwise kind of boring meal. The bread was very soft inside with a light crust outside. Other than the ingredient swaps, I made it exactly as prescribed, and I will definitely make it again soon. Maybe use it for a pizza dough next time?

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Reviewer:

Kathryn

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Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Reviewed: Mar. 11, 2012

Excellent recipe. Not dry at all. I will cut back on the salt a bit next time.

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Reviewer:

Jenbeth

Reviewed: Feb. 27, 2012

This was very good, thinking I'll use this recipe for breadsticks, just shape into rectangle and sprinkle with some mozzarella and serve with some marinara dipping sauce! Great recipe!

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Reviewer:

Jessica

Cooking Level: Intermediate

Reviewed: Feb. 19, 2012

Couldn't be easier; proof the yeast, then toss everything in the food processor and pulse a few times until dough starts to form a ball. I had to add a few tablespoons of water. After letting it rise for about 1-1/2 hours, I rolled it onto a somewhat oblong size, put it on a baking sheet, used my fingertips to create dimples, then brushed on some olive oil, sprinkled with sea salt and shredded Parmagiana Reggiano cheese and baked for 8-10 minutes. It was devoured quickly !

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Reviewer:

JillC

Reviewed: Feb. 8, 2012

I've made focaccia before, other recipes, more complicated, intriciate, TEDIOUS recipes, but this one trumps them all. I just made it again to accompany baked ziti with sausage and meatballs, and? IT'S A WEDNESDAY! As there are only two of us, I make this and freeze it...comes in handy for snacks with cheese or dipping into olive oil with herbs or as a makeshift pizza crust. I used regular flour and put some dried rosemary in the dough, simple and amazing. The flavor and texture are awesome, thank you for sharing!

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Reviewer:

TheCityMouse

Cooking Level: Expert

Reviewed: Dec. 10, 2011

I really liked this bread. I followed the recipe as closely as I could. I didn't have bread flour, so I used all purpose with about half the vital wheat gluten I would normally use to make bread. I only had dried rosemary. I think it turned out very well. I used my large pizza stone to bake it on and the bottom didn't brown at all. I'm not sure if that's supposed to happen. But all in all it's very good.

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Reviewer:

MRS. SHOCKLEY

Cooking Level: Intermediate

Living In: Jefferson City, Missouri, USA

Reviewed: Nov. 26, 2011

Taste is OK. 375 is too low however, after 30 minutes it wasn't close to being cooked. I would suggest more 425-450. I would definitely add some roasted garlic on top.

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Reviewer:

JayPee

Reviewed: Nov. 10, 2011

i lived in Italy for 2 years and I am married to a man from the country, so I have been looking for a good recipe to make us focaccia. Other ones on this site are too heavy and bread like- this is great! I added some sea salt on the top before baking. I am going to make this again and again- perhaps with olives or sliced tomatoes. YUM. It does take a long time to make it, but if you follow the directions, it turns out light, airy and just like focaccia - but Way better than what you will buy in a store in the US. I didnt have bread flour so i just used all purpose flour (and it was bleached. oops) - but it was great. Maybe its even better with cake flour.

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Reviewer:

Elena

Reviewed: Nov. 7, 2011

Woohoo! This recipe is amazing! Thanks for sharing. It's pretty simple, and fun to make. The end result is awesome as long as you follow the instructions! I make it often and my husband loves it. Thanks again!

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