The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 30, 2008
I've never made bread in my life! I followed the recipe and ended up with a gooey mess all over my table and stuck between my fingers! I continued though and baked it anyway and it came out ok. It is fluffy but kind of hard. I've never even had flat bread so I'm not sure if that is how it is suppose to be. I'm also not a big fan of thyme so next time I wont use as much, and I'll also follow some of the reviewers tips on the yeast (I had no idea you had to mix w/ warm water first) This is still a great recipe for beginners.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 27, 2008
Incredible. I made this for dinner but my family ate it before the rest of the dinner was ready! It's easy, smells amazing, and tastes wonderful. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 25, 2008
Excellent! I made this for Christmas dinner and was told it was restaurant quality. I subbed roasted garlic for the mozz (smashed up in the oil). I did not proof my yeast but was sure to add warm water to the mix. This was deadly good and I'm sure would make an awesome pizza crust. I will make this OFTEN - Thank you!
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Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA
Living In: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 24, 2008
Very good! I add more spices...and real garlic. Personal preference. Family DEVOURS this! I cook it on a pizza stone...this is a keeper!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 19, 2008
Very good. Soooo Easy! very tasty--I used for panini's and it was delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 14, 2008
I made it tonight and my husband is loving it (We 're eatign it as I'm writing this review). It turned out great even though I'm very new to making yeast bread. My husband said it is the best bread he has ever had. I did switch few things though; I proofed the yeast, substituted self-rising flour for all-purpose, used 2-1/2 tbsp of Italian seasoning & 1 tbsp Herb de Provence, omitted cheese, added a pinch of groung pink peppercorn, and brushed with white truffle oil and sprinkled with coarse salt.We are also dipping it in white truffle oil YUM!!!. My husband requested that I make this bread regularly. THANKS for the great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 6, 2008
Delicious! I will definitely be making this again. Two things I will do differently: Mine was crispy after only 10 minutes. I think this is because I spread it too thin. So make sure you give it enough depth. Also, at the suggestion of some others, I put 2 tsp of salt in, but I really found that to be too much. Next time I'll use 1 tsp like the recipe says.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 1, 2008
This is some of the best focaccia bread i have ever had. The only down fall of this recipe is that they don't tell you to heat your water or else the yeast won't work. I didn't know if it was specific to the recipe not to heat the water, but I didn't take the chance and I'm glad I didn't or else i would have flat dough. To enchance your focaccia experience, try Bread Dipping Seasoning by Dean Jacobs. I purchased this at Le Gourmet Chef and I love to put it in the foccacia bread as well as in my olive oil that I dip the bread in. I hope this helps!
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Living In: New Albany, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 19, 2008
Made 2 batches for a birthday party and the plate was practically licked clean. Four people asked for the recipe! It rose great both times. You just need a warm spot and patience. I put it on top of the oven during the preheating and it was ready in about 25 minutes. Easy-peasy. Made one batch with regular white flour, the second with half white/half wheat. I also used fresh minced garlic instead of powdered and it turned out great! Toppings of choice: sun-dried tomatoes, fresh herbs from the garden, black olives and fresh parmesan. Better even if made a day ahead so the flavors can meld together. YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 13, 2008
This bread was super easy and quick to make and it turned out sooo good! I messed up and added 3 TBS of olive oil to the dough (instead of just one of vegetable) but it still turned out good. I just didn't brush it with oil or use cheese before I baked it. I also used half wheat flour and the bread was still very soft. I didn't have any problems with the bread rising without proofing the yeast. Great Recipe! I'll definitely make this again (but I won't mess up on the oil next time).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 12, 2008
Absolutely excellent!
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Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 7, 2008
exelent. this is fun to play around with the spices if u would like. i'm using this bread as bread to dip in pizza sauce. yum yum so good
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
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Reviewed: Oct. 5, 2008
Excellent recipe, although I did follow the advice of some other reviewers and used milk instead of water. I also proofed my yeast in water for 10 minutes before mixing into the dough. Then allowed dough to rise for about 40 minutes before baking. Came out awesome! Thick, but still the right crumb for this kind of rustic bread. Will definitely use for pizzas in the future!!
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Cooking Level: Expert

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 2, 2008
Great recipe, have been making one of these a week since I first tried it out. I use a little less mozzarella though as I mostly use it as the crust for homemade pizza
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 24, 2008
This bread is amazing and so easy to make! I did make a few changes to this recipe though. I would suggest doubling the ammount of basil (maybe even more if you want), using milk instead of water and be sure to active the yeast (warm 1/4 cup of water to about 110 degrees, 1/4 tsp of sugar and mix the yeast up in it until it has doubled or more in size) Also, I would add about a 1/2 tsp of salt to add to the top of the bread before it goes in the oven. Also, add the cheese on a quarter of the way through the cooking. Otherwise, it starts to burn. This is really good bread. I would suggest it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 14, 2008
Very herb-y. It really is only good fresh out of the oven. But what bread isn't best that way?
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 3, 2008
This was my first time baking bread, and it was SO easy and SO good! It will be fun to experiment with different herbs & cheeses.
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Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 31, 2008
Great recipe! I add kosher salt, fresh rosemary and shredded parmesan cheese on top before baking. I will sometimes make several small loaves and use them to make panini sandwiches.
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Cooking Level: Expert

Living In: Brentwood, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 30, 2008
Wonderful recipe, thank you very much... i did some changes: added milk instead of water, added 2tsp of italian seasoning intead of oregano..let it rise for an hour, then put it in 9" round pan and let it rise for another 30 min. baked it and i used it for sandwiches...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 29, 2008
This is an excellent recipe. My family will think of every excuse to get me to make this again and again. The bread works as a great flavorful crust for pizza!
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Cooking Level: Intermediate

Home Town: Nebraska City, Nebraska, USA
Living In: Palmyra, Pennsylvania, USA

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