Reviewed: Oct. 30, 2009

Great recipe! I sprinkled rosemary, oregano, and sea salt on top, and it tasted so good. The texture and the yummy yeasty taste -- so delicious!

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syjchieh

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Reviewed: Aug. 18, 2009

Great recipe. Very easy & simple. I added black Kalamata olives during the kneading process. I left it to rise for half the day (as I wasn't ready to bake it), I believe this made it extra soft focaccia, then proceeded with the rest ofrecipe. Delicious!! We ate it by dipping pieces of focaccia into a bowl of balsamic vinegar and extra virgin olive oil. Great appetiser.

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PICKLEDPOSSUM

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Reviewed: Aug. 17, 2009

Yum, yum, yum! This is the perfect base recipe for making all sorts of different flavor focaccia bread! I will be making this again and again. This time I added garlic powder, rosemary and basil in the dough and again at the first rising. When I dimpled it and added EVOO I sprinkled some course sea salt over it. So good. My kids ate it right up and even my husband said "It's not bad" which from a Minnesotan man is high praise for something.

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Jo

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2009

I use this excellent recipe for my focaccia base. I add 1 tsp each of basil, oregano, rosemary and thyme and 1/2 tsp garlic salt to the 2 cups flour right away. When I have some on hand, I mix in 1/4 cup diced sun dried tomatoes as well into the mix. I find that if I put the spices and tomatoes on top near the end, they all fall off.I like the added flavor of doing it this way instead : ). Next time I'm adding olives into the mix as well.

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GourmetGoddess

Cooking Level: Expert

Living In: Oshawa, Ontario, Canada

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Reviewed: Jul. 18, 2009

Loved this recipe! Again the variations could be endless. I topped the dough with carmelized onions, sliced black olives, and an Italian seasoning blend. I reduced the cooking time to 375* and had to cook a little longer. Do not over cook this bread! Mine was still quite pale when I removed from the oven and done to perfection. A definite keeper. Thank you MISS_MARSH.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 12, 2009

This...is...DA BOMB!! Haha. I didn't really know what Focaccia bread was until I had to use it for another recipe. I couldn't find it in my local supermarket, so thank god I found this reicpe. Wow...it used an insane amount of olive oil, but it came out unbelievably great!! There was this hint of olive oil in the taste, too. :D I didn't have honey, so I replaced it with light brown sugar, and it came out delicious. I would have eaten it all myself, but I mustn't get any fatter. Hahaha. If you want to cut the Focaccia bread...I suggest waiting until it's cooled down. Being as stupid as I was, I cut it immediately after it came out of the oven and felt that hot steam slap me in the face when I pulled the bread apart. That's probably just common sense, but in case anyone else has their dumb moments, I'll give them this heads-up. :)

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Keith

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Reviewed: Jun. 23, 2009

This is a great basic recipe from which many great variations can be made and that is just what I was after. The instructions are perfect. Thanks.

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REDGRIZZLE

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2009

I've tried quite a few of the focaccia recipes here and this is by far the best. Simple and delicious bread, allowing for any flavors (we've done black olives, rosemary, and basil as a few) to be added to the bakers taste.

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Carrie S.

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Reviewed: May 13, 2009

FANTASTIC, and so easy to make (even with a 2 year old "helping". I added 2 Tablespoons of fresh rosemary that was begging to go in this bread. What a great basic recipe!

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TONUMS77

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Reviewed: Apr. 13, 2009

I made this focaccia for grilled vegetable sandwiches... I got so many compliments - one of my neighbors called it a "culinary triumph"!I added carmelized onions to the top. Delicious.

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Cynthia LaPier

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Reviewed: Apr. 9, 2009

A great base recipe which you can add a variety of ingredients to to change things up. My husband likes to add things like red pepper flakes, fresh garden herbs, and chipotle chilies.

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EM Prince

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Reviewed: Mar. 12, 2009

The best ever bananut nut bread. I have reduced the butter to 2/3 and sugar to half. My whole family loves it. Thanks a lot for this recipe.

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Manjari

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Reviewed: Mar. 10, 2009

This turned out pretty crusty through out for focaccia bread, imo. I added garlic powder, basil, and oregano, still think it needs a little more flavor. I will try it again, and see if I made in error causing it to be so flat and crisp.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Mar. 8, 2009

I make a lot of breads. This recipe is quick and easy. So when I don't feel like baking bread all day I just whip up this recipe. It is also great with some garlic and cheese melted over top as a garlic bread

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mom the baker

Cooking Level: Intermediate

Living In: Bowmanville, Ontario, Canada

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Reviewed: Feb. 20, 2009

I love this bread!~ It's amazingly easy to make. Like people suggested, I put 1 tspn of Italian Seasoning. I also added 1/4 tspn of garlic powder and 1/4 tspn of garlic granules. It turned out wonderful. My boyfriend helped me with making it and he loves it. We dipped it in some olive oil, crushed black pepper and dried fried onions. It was delish. I couldn't find my rolling pin so I improvised with a rounded cup. Anyways, totally recommend this to first time bakers. Thanks so much for this recipe.

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DaLethalChew

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Reviewed: Feb. 2, 2009

EAsy and delicious. I add about 2 tablespoons of crushed rosemary for my tastebuds :)

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Knopka

Home Town: Lapmezciems, Tukums, Latvia

Living In: Alpharetta, Georgia, USA

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Reviewed: Dec. 29, 2008

Absolutely Fabulous!!! I added garlic, oregano, italian seasoning, and parsley like some of the other reviewers. I am so happy I decided to try this recipe, it's going to be made weekly!!!

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Sugar Mama

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2008

This did not turn out for me at all! I have been really into making yeast breads, rolls and focaccia lately and this was very dry and thin. There is another focaccia recipe on this site that is awesome (I can't figure out which one it was that I used!), but this one isn't it. It was like eating a focaccia flavored cracker.

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EATYOURVEGETABLES

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 7, 2008

This recipe is so great. My family are bread junkies and this took the cake. I came out perfect.

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minimama110

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Oct. 20, 2008

I make this all the time. I use 100% freshly ground whole wheat flour, so it's a little more dense than if you use all purpose flour. I also add about a tablespoon of vital wheat gluten. I also addrosemary which makes it smell wonderful while it's baking, and I add a little more salt. This is a family favorite. I serve it whenever I make soups with extra virgin olive oil and black pepper for dipping. Delicious!!

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Leah IL

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Fantastic Focaccia Bread

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