Reviewed: Nov. 20, 2009

Delicious! Skipped the mozzarella and just sprinkled fresh rosemary, parmesan and a drizzle of olive oil on top. Smelled great baking in the oven too. Next time I'm going to try some chopped sun-dried tomatoes and mozzarella.

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WEBGIRL302

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Nov. 16, 2009

I love this recipe. I had hoped to duplicate the Rosemary Focaccia bread from Wholefoods Market, and while this recipe didn't get the light fluffiness I was looking for it became a perfect fit for pizza dough. Crazy idea? maybe, but my family enjoys it!

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Numina

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Reviewed: Nov. 12, 2009

I've made this several times w/ subs like fresh rosemary, different cheeses. We love it w/ olive oil and dipping spices. Easy to make...

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Ron P

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Reviewed: Nov. 4, 2009

Really good and easy bread. I did not have any parmesan cheese so I had to leave it out and it was still really good. A keeper. The recipe fails to tell you to activate the yeast.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Nov. 2, 2009

This recipe was easy to follow and came out perfect the first time! I used regular active yeast and was sure to use very warm (120 degree) water. I used f2 cloves of fresh garlic instead of the garlic powder, dried rosemary and basil from my garden, and omitted the mozzarella since I had none on hand. The crust came out golden, and the bread was tender and flavorful. A perfect accompaniment for pasta tonight! This may wind up being my go-to for pizza crust. I will try doubling next time.

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caracakes78

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Reviewed: Oct. 18, 2009

Some of the reviews for this recipe surprise me, such as the last one. My bread rose perfectly and was as far from a "hockey puck" as you can get. It was light, delicious, and flavorful bread, and it doesn't matter to me whether or not traditional focaccia has milk or water if the recipe bakes up well. I've made a number of different focaccia breads, my usual being Michael's focaccia from this site, and this was a slightly quicker, and still VERY yummy alternative, perfect for a Friday after work to serve my family with homemade soup! I followed this to the letter, except added fresh rosemary and sea salt to the top of the bread.

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Oct. 13, 2009

Exactly like a hockey puck. Flat, too many herbs, just not like a focaccia should be like. I'm totally surprised by the reviews because traditional focaccia usually has milk for the liquid.

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pattyh

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Reviewed: Oct. 13, 2009

I used Rapid Rise yeast so I could immediately shape the bread and let it rise only 1 time. I subbed fresh garlic instead of using garlic powder and used the herbs of my choice. Very quick and easy and the family loved it!

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WEESY001

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 10, 2009

I made 2 for a Bday party and everyone loves it. I did double up on the dry ingredients and add parm cheese to the dry mix as well.

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 3, 2009

This is fast and tasty. I used italian seasoning in place of the herbs. YUM! I want to try pressing tomatoes in it next time I make it.

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feadhead

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Reviewed: Sep. 20, 2009

Fantastic, easy recipe for focaccia bread! Loved that it only took an hour from start to finish. Only downside is that the loaf only lasted a day!! Based on previous bread making experience and previous comments, I made sure that the water was warm, between 120 - 130 degrees Farenheit, when I added it to dry ingredients. As I was using Fleichmann's Quick Rise Yeast, I did not need to proof the yeast. As well, I omitted the cheese and instead brushed the top of the bread with olive oil and topped with rosemary and sea salt. Got great reviews from my roommates. Will definitely be making again!

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Angie Nell

Cooking Level: Expert

Home Town: Francis, Saskatchewan, Canada

Living In: Burnaby, British Columbia, Canada

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Reviewed: Sep. 11, 2009

I love the flavor of this bread. Very easy recipe!

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Becca

Cooking Level: Beginning

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Reviewed: Sep. 4, 2009

absolutely incredible! i added more fresh rosemary and the aroma filled up the entire house. I made sandwiches with this bread for my vegetarian boyfriend. i filled the sandwich with roasted eggplant and zucchini, mushrooms sauteed in butter with a mayo and minced garlic mix on both sides of the bread. he told me this sandwich could be sold in a restaurant for ten dollars. now when he is craving the sandwich he simply asks for the "ten dollar" sandwich. enjoy!

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ibakegoodness

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Reviewed: Sep. 4, 2009

This recipe is wonderful and takes very little time to make. Thanks!

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momo03

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Reviewed: Aug. 20, 2009

My family loves this bread. My college son asked me to make him a loaf to bring to school for sandwiches. Also love the fact that it takes one hour from start to finish. Thanks..it's a keeper

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jannierae

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Reviewed: Aug. 18, 2009

Easy and excellent tasting. We love it, thanks for posting:)

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ROBYN307

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Reviewed: Aug. 17, 2009

I thought this bread was tasty. I made it twice, once according to directions, and the second time, letting it rise longer and using the hints from other people's reviews about proofing the yeast. I would say it was a little better with the longer rise, but not much different. I used it for the Grilled Mediterranean Vegetable Sandwich.

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beansf

Cooking Level: Intermediate

Living In: San Bruno, California, USA

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Reviewed: Aug. 6, 2009

Family didn't care for

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Steve

Cooking Level: Beginning

Home Town: Portland, Tennessee, USA

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Reviewed: Aug. 2, 2009

excellent! Quick, easy and versatile. very good by itself. I like making a sandwich with smoked salmon, red onion and cream cheese. Also a very good with a bowl of soup

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potnpans

Cooking Level: Intermediate

Home Town: Narrowsburg, New York, USA

Living In: Lebanon, Tennessee, USA

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Reviewed: Aug. 1, 2009

Absolutely wonderful! I have made this about a hundred times! I always get perfect results. It is also wonderful as a pizza crust (done in one hour!). I just use a large jellyroll pan and press it out to the sides. I bake it for 5 minutes and then I top it with pizza sauce, veggies and cheese.

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shashy

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