Reviewed: May 14, 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

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: May 11, 2009

Very easy to make, but mine came out a little dry and the cheese got too dark on top.

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mldunn

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Reviewed: May 11, 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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Connie

Home Town: Fullerton, California, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: May 10, 2009

One of the best recipes i tried. i just reduce the cheese amount for less calories.

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lmvegas

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Reviewed: Apr. 27, 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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PMCMAHAN

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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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ANGELGIRL94

Cooking Level: Expert

Home Town: Danville, Virginia, USA

Living In: Reidsville, North Carolina, USA

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Reviewed: Apr. 13, 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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Ricchan

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Reviewed: Apr. 8, 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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KITCHENTROLL

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Reviewed: Apr. 7, 2009

Very simple, delicious and an all around hit with my family. Thanks!

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Tacy

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Reviewed: Apr. 2, 2009

I would give this 20 stars if I could:)

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healthydarkchocolate

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Reviewed: Mar. 31, 2009

THIS RECIPE IS PHENOMENAL! However, I did change a few things about it. 1) I left out the garlic. I didn't want it to be packed with too much garlic, and I would not have used garlic powder. I would only use fresh, finely minced garlic, if I did use it. 2) I added an Italian Herb mix ( it had a bit of mint, oregano, thyme ). I also increased the pepper in it. 3) I used warm milk instead of water....as milk softens the bread. 4) I cut fresh rosemary ( 2 sprigs, without the twigs ) and infused the olive oil with them. This was used to brush on top of the bread before going in the oven, and midway between baking time. 5) I let the dough rise for only 20 mins ( as the recipe suggested ) in a warm oven. It makes for a fluffier, softer foccaccia.

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Sza Sza

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Reviewed: Mar. 27, 2009

Nice easy recipe...I left out the sugar and added roasted garlic oil I make and used fresh rosemary in the dough. Drizzled with more garlic oil then baked and had this for lunch with a homemade marinara sauce. I made the dough in my food processor and rate this a 5 star recipe that's easy to put together and a hit for a snack.

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callieanne

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Reviewed: Mar. 23, 2009

Delicious! I will definitely be making this again.

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Mindy

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Reviewed: Mar. 23, 2009

Delicious! I'd say "watch the timing!" as I managed to "over-ahem-crisp" the crust in places, so I might pull the temp back a bit next time. But there WILL be a next time! (This was delicious with caramelized onions & roasted garlic kneaded into the dough.)

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shanagan

Cooking Level: Expert

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Reviewed: Mar. 14, 2009

you can use instant yeast no need to proof. I use an Alton Brown pizza dough recipe no proofing needed. It really works...

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masterchefed

Cooking Level: Professional

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Reviewed: Mar. 5, 2009

I cooked this for the estimated cook time and it ended up coming out alittle burned. No biggie though, just watch the time. Even though the tops/bottems were burned, the bread inside was soo soft and chewy. Still was pretty good, I bet it will be better next time. I used milk in replace of water. I threw in roasted garlic into the bread, which left little tiny chunks of garlic in the bread. Soo tasty!

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MBCHEERS99

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Reviewed: Feb. 23, 2009

I gave this recipe a try and I'm afraid I don't care for the texture nor the spices mixed into the dough. I've had focaccia in the past where olive oil and spices are rubbed into the top. I think I like the spices on top better. It doesn't overwhelm the taste of the bread.

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JHREBENIUK

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Reviewed: Feb. 22, 2009

This bread is fantastic! I reduced the cheese topping by about 1/2 because I'm lactose intolerant. It comes out great every time. Thank you for a nice, quick bread!

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ABBAJEN

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Reviewed: Feb. 20, 2009

I threw the ingredients in the bread machine. Cooked for half the amount of time and then added the cheese and baked for the remaining time. Whole family loved it. Made with the "Best Marinara Sauce Yet" from this sight.

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CVOELKEL

Living In: Bellevue, Washington, USA

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Reviewed: Feb. 16, 2009

Pretty good recipe. I added a lot more Parmesan cheese on the top because I was making it for friend who loves cheese. Overall, I'd use this recipe again. Simply wonderful!

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