The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 6, 2009
Very tasty! I loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 29, 2009
Added tomatoes and spinach to the top, Mmmmmmm yummy! Family loved this bread.
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Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 22, 2009
Great! I proofed my yeast with sugar in 1/3 cup warm water. Then I added rest of ingredients using 2/3 cup milk as an expert reviewer advised. Added rosemary, too. I put a few sliced ripe olives on top, baked for 9 minutes, then added cheeses and finished baking. I made one round loaf for dinner, and the other half of dough is in the freezer, waiting to be thawed, formed, baked, and split horizontally later for a fabulous gourmet Italian sandwich. It's a picnic!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 22, 2009
Whether you've been afraid to try a yeast bread before or a seasoned baker looking for a quick addition to your meal, do try this recipe. Very easy to add and subtract cheeses, herbs and spices to suit your own taste and your menu, so go ahead and experiment! Serve with olive oil for dipping. A great quick bread that can be thrown together while dinner is cooking.
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Home Town: Fullerton, California, USA
Living In: Sierra Vista, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 16, 2009
The bread produced is quite good. It was personally a little dry, but I've only tried once, so maybe I'll take it out of the oven sooner next time. I also left out the mozzarella since I didn't have any. The directions could be edited for novice bread-makers (like me - I read reviews and let it rise twice). Overall, very good bread as it is, and it's easily tweakable with sun-dried tomatoes, olives and whatever your hungry heart desires.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 15, 2009
AMAZING
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 15, 2009
Awesome! My new go-to recipe for Focaccia!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 12, 2009
My first time making focaccia and it was a HUGE hit! The only thing I did differently: I put lots of shredded parmesan cheese on top before baking (didn't have grated parmesan or mozzarella at the time). It was excellent! Oh yeah, one more thing: I baked it on parchment paper on a large cookie sheet. Very easy!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 1, 2009
I'm just learning to cook bread, and this was good, but mine was kind of hard. I put it on a cookie sheet since I wanted to make sandwiches, but I think next time I'll put it in a smaller pan so it will be softer and I can slice down the middle for sandwhiches. Cheese sounded like a lot to me, so I cut by 1/4 cup, and I could have reduced cheese further. Excellent starter to play with - Thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 1, 2009
Excellent and easy recipe. I'm not a bread maker and am very impressed with how light this bread is. Used 1/2 milk and half water and italian seasoning. Used an 8" cake pan to bake so it would be easy for a large party sandwich. Next time I'll make a large rectangle or 2 rounds as it turned out quite thick. Can't wait to make this again and add different ingredients and toppings! Thanks Terri!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 19, 2009
excellent, but after about a day wayyyyy dry.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: May 18, 2009
Hard to believe, with all this stuff in it and on it, but the bread itself is kind of bland.
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Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: May 15, 2009
In my opinion, this recipe is pretty good, but I didn't care for so many spices in the dough. This is easily solved by just cutting back, so with a few more adjustments with the toppings, I think I will try it again. Thank you for sharing!
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Cooking Level: Expert

Home Town: Washington, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 15, 2009
This was great! I am new to using yeast so I wanted to start with something pretty easy. It turned out perfect and yummy! I made it two times once mixing in the yeast dry and once proofing it before I mixed it in. Both times it turned out exactly the same. Thanks for such a great recipe!
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CF
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 12, 2009
Very easy to make, but mine came out a little dry and the cheese got too dark on top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 11, 2009
One of the best recipes i tried. i just reduce the cheese amount for less calories.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 3, 2009
I have been making this bread for 5 years now. What I now do is make it in the morning and let it rise all day in the fridge. Then I punch it down, make a pizza with 1/2 and let the other 1/2 rise in the fridge for bread with dinner the next night. This makes a great pizza dough and you don't have to add a lot of spice to your sauce cause its in the bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 14, 2009
My only regret with this recipe is not making two batches. I prepared the dough as the recipe directed and had no problems with it rising. I used a roasted garlic oil instead of olive oil and I topped the dough with a mixture of parmesan, cheddar, and mozzerella cheeses. The bread turned out cheesey and garlicky with crisp edges. I was surprised at how easy it was to make. This recipe just made my permenant files.
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Cooking Level: Expert

Home Town: Danville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 14, 2009
Very good! I didn't put the mozzarella on it, but I did add about a 1/2 Parmesan cheese, some onions, olives, and artichoke hearts. Big hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 14, 2009
An excellent recipe indeed. After reading a few of the reviews, I will remind everyone again that you must proof the yeast (ie. warm up the water and add sugar then slowly stir in the yeast - so that it doesn't clump) before adding the rest of the ingredients. Overall a great recipe, though just a touch bland, maybe a bit more salt next time I bake it.
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