Reviewed: Oct. 12, 2008

This focaccia recipe is the closest I've found to Biaggi's focaccia. It is very tender; however, it needs a bit of work in the flavor department. I used about 1/4 c of carmelized onions and 2 cloves garlic for a double batch but I would double that. I also think that I would swap out some of the olive oil for butter. I swear by SAF yeast and used 1/2 tsp. This worked really well on the dough cycle of my bread machine....i have a feeling it would have been way too sticky by hand. Really good dipped in Parm and EVOO.

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QuinnH

Cooking Level: Intermediate

Home Town: Lindsey, Ohio, USA

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Reviewed: Sep. 10, 2008

The first time I tried this recipe I made a single batch and used my Kitchen-Aid mixer to kneed, It was not enough dough to kneed properly. The loaf turned out too flat. I read the reviews and decided to try it again making a double batch and adding a little more yeast. It turned out wonderful. I've never used a pizza stone how do you transfer bread onto it after it has risen without it falling?

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vickimpe

Cooking Level: Expert

Living In: Council Bluffs, Iowa, USA

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Reviewed: Aug. 28, 2008

YUM! This was my first attempt at bread and it won't be my last. Made it as written (used the quick rise yeast), topped with italian seasoning, oregano, and parsley before baking. Will add garlic next time. It did seem to have a bit too much of a flour taste, but I'm thinking that's because i used to much in the kneading process. Hopefully, a lesson learned.

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bkid

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Reviewed: Aug. 5, 2008

Excellent recipe. I didn't have any honey and added sugar instead. This recipe is really easy to make. Hubby loved it!

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SG

Cooking Level: Expert

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Jul. 7, 2008

This recipe turned out moist, deliciously fluffy bread. I used less olive oil than the recipe called for, and topped the loaf with pizza toppings like mozzarella, artichoke hearts, tomatoes and veggie sausage. My boyfriend and his roommate devoured the entire thing is under half an hour.

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Anne

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Reviewed: Jul. 2, 2008

I live in Italy and am married to an Italian, so this was a true test of the recipe...and it PASSED! My husband loved it and requests it often. I have adapted the recipe slightly to match our tastes, using more oil and less flour in the dough. I've never had any problems with the dough rising, especially when I let it rise in a barely warm oven. We like it best either plain, sprinkled with coarse kosher salt, or topped with chopped garlic, thin slices of tomato, and oregano. Compliments on a great Focaccia recipe!

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Reviewed: Jun. 10, 2008

This bread came out fantastic just like the title says it...my husband and I finished it in no time. I had tried a couple of other recipes but they would not come out. This recipe was great. For those of you that it did not rise, it is all about having patience and using the right yeast. I used the Red Star Quick Rise yeast and that one works great. You have to make sure the yeast is activated and you can tell because it looks all bubbly and creamy. I followed the dough recipe to the dot but added seasonings at the end. I dimpled the dough and added pieces of garlic in them. Over the top of the bread I added powdered garlic, some salt and italian seasonings before I baked it. Tastes great by itself or in sandwiches.

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JESSMARIE824

Cooking Level: Intermediate

Home Town: Freedom, California, USA

Living In: Watsonville, California, USA

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Reviewed: Apr. 26, 2008

Im with a few other posters about this being more of a flat bread than focaccia, but it could be because I used whole wheat pastry flour (which you're suppose to be able to sub cup for cup against white flour). It didn't rise, just kind of stayed in a solid ball (like cookie dough). I did knead it for 7 minutes each ball, a kneading hook sounds more efficient for this task! I added roasted garlic to it which seemed to help combine it along with basil and sea salt. cooked it on pizza stone for 15 min, it didn't rise while cooking, but still came out tasting great! Delicious with a bread dipping oil!

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NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Apr. 24, 2008

Delicious and simple. I added some basil, lavender, and oregano which were a perfect hint of flavor.

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The Wallace Clan

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Reviewed: Jan. 6, 2008

Like one of the other reviewers, this was my first time making focaccia bread. I have to agree that it was not what I was expecting. I added the extra spices as suggested by others, but overall, it was pretty dry.

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Charlee

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Reviewed: Dec. 31, 2007

this bread was really good, i would probably have rated it higher, but i didnt think to add any herbs into it before we baked it...i added garlic salt on top which was good, but we didnt put enough on so it was a little bland. i will definitely be making it again though! it is so simple and delicious!

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sarahfrank31

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Reviewed: Dec. 20, 2007

I made this tonight and it turned out more like a flatbread than focaccia. I don't know what went wrong. I baked on my pizza stone. Recommend adding a seasalt..needs flavor.

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goldie725

Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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Reviewed: Oct. 31, 2007

I was so excited when I saw this recipe I decided to make it right away. I substituted the plain flour with wheat flour. Sadly the dough didn't double at all and when baking, it didn't rise at all. It turned out like a rectangle of unleavened bread. will keep at it till I perfect it though. Can't imagine what went wrong.

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SamanthaE

Cooking Level: Expert

Home Town: Mumbai, Maharashtra, India

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Reviewed: Jun. 11, 2007

Wow! Great bread and so easy to make! This is a REAL favorite. To serve, I mixed a little Parmesan cheese with olive oil for dipping. It all disappeared way to quickly. Thanks for the recipe.

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KYGrammyto2

Cooking Level: Expert

Home Town: Logan, West Virginia, USA

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Reviewed: Feb. 7, 2007

A fantastic, EASY focaccia recipe. I baked it straight onto the Pizza stone. I also shaped the dough after it had risen and placed on top garlic, rosemary, basil and some fresh parmesan cheese.

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JARBOE

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 28, 2007

I used my KitchenAid mixer with the dough hook to do the kneading, and even so, it took quite a bit longer than 7 minutes to make the dough soft. I also added an Italian mix of spices as the mixer kneaded. Before putting it in the oven, I spread kosher salt on top of the olive oil. Interestingly my dough did not rise very much, even after the first rise, and I was concerned that it would be rock-like, but I saw another very similar recipe, which recommended the second rising be only 30 minutes, so I followed those directions since my bread didn't seem to be rising anyway. I am pleased to report, that in the end, the bread was quite tasty. I'll be making it again.

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Haydee

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Reviewed: Jan. 11, 2007

super quick & easy. ive made 2 x's now.. proves you dont need a bread machine!

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aijun yoga dance enjoy!

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Reviewed: Dec. 16, 2006

This bread will go fast. Serve it warm with olive oil and freshly ground pepper.

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J E Johnson

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 3, 2006

This bread was pretty good. The recipe as-is is a little bland (needs a little more salt if eating plain), but works well with sauces. The texture was a little dry, and not as dense as I was hoping. However, the dough was easy to work with, a plus for my first time making bread totally from scratch.

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LiquidSunshine

Cooking Level: Beginning

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Reviewed: Jun. 19, 2006

Im giving this a 3 because its my first time making Focaccia, and well, it was OK. I dont know if it was the recipe or me. It didnt get very thick and fluffy or airy as i hoped it would. It was thicker and a little dry. I was wanting thick chewy bread. Maybe i kneaded it too much, im not sure. Still had good flavor when dipped in marinara sauce. All i added to the dough was italian seasoning and red pepper flake. Had a good bite. Will try again.

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