Reviewed: Jul. 25, 2008

It's the best focaccia bread i've ever tasted. i use 2 tsp white sugar, and replace garlic powder, thyme, and basil with 2 tbsp freshly chopped rosemary leaves, i also replace water with milk. Before baking, i let dough rise for 10 minutes, and sprinkle it only with chopped rosemary and parmesan. This is the recipe you want to make again and again, i'll never look for another focaccia recipe, i've found the perfect one, thanks Terri!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Koki Irene

Cooking Level: Expert

Home Town: Surabaya, Jawa Timur, Indonesia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2008

Made this exactly as written. Both of my picky teenage boys commented on how much they liked this bread last nigt. One even said, "That bread was amazing. Make it again." So, we're having it again with dinner tonight. Bonus: Baking this bread makes the whole house smell yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Holly

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2008

This bread is awesome! you can mix the dry ahead throw it in a zip-lock and add the wet when you are in a hurry to make something filling and delicious w/o the rise times of regular breads. You can put whatever you want on the top and experiment if you like but its great the way it is. I have sliced this in half and added ham, mayo, or made grilled cheese with it as well. Nothing to complain about this is for sure. And smells great while baking.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

mjw2000

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2008

It is my first try at focaccia and I made a mistake and added both vegetable and olive oil into the dry mix, something I didn't realise until I revisited this page one week later! Yet it turned out fantastic! Quite a fail proof recipe and the short time from preparation to table is what I am looking for. Many thanks, Terri!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tricia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2008

I also proofed the yeast,used garlic herb seasoning, let rise for longer peroids of times and baked it in a round cake pan to serve as sandwich bread. It was really good.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

LDYLVBGR

Cooking Level: Expert

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2008

I've made this many times and it's delicious. Very easy to change the ingredients to what I have on hand.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MANDY19J

Cooking Level: Intermediate

Home Town: Sidney, Ohio, USA

Living In: De Graff, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2008

Very easy recipe with very nice results. I didn't add cheese to the top and did have to bake longer than suggested. Served at at wine tasting party and it was a hit. It's very big in flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Underboss

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2008

Quick, easy and yummy! I've tried several toppings(?) and my favorite is to brush with an olive oil, minced garlic and kosher salt mix before baking. Cheese is truly optional with this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Clau

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2008

This was very good. I made as directed except I left off the mozzarella cheese and added fresh chopped rosemary from my garden and a sprinkle of Kosher salt. The inside was nice and fluffy. We dipped it in olive oil and balsamic vinegar

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mary

Cooking Level: Expert

Home Town: Coventry, Connecticut, USA

Living In: Grafton, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2008

I made this into a pizza crust. I took other reviewers suggestions and used milk instead of water and real garlic in place of the granules. I also used 1/4 cup fresh basil chopped finely instead of the dried variety. Pizza toppings were olive oil, fresh basil, sliced tomatoes, fresh mozzarella and a light sprinkling of oregano. Everyone raved about it. One suggestion - cut back the salt to 1/4 tsp.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

aliceandtrixie

Cooking Level: Expert

Living In: Fredonia, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2008

This was wonderful focaccia bread. It was very easy to make. I made a few changes to our families liking. I used rosemary in place of the basil because I was out and used less salt in the dough because I like to sprinkle corse salt over top. Use an exceptional olive oil for great flavor, and, as one other reviewer mentioned garlic granules are not authentic italian and use milk instead of water. I made one batch with fresh minced garlic and one without and they both were good! I suppose the granules would be okay, but the bread seemed more "fine dining" without them. This bread is very quality and impressive for dinner parties or a gourmet meal. Make sure you know how to work with yeast so you get nice fluffy, chewy, risen bread. Definatly will me making a lot. Thanks for the great recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

NAVYWIFE34

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Fallon, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2008

This recipe turned out fantastic. I used suggestions from a few other reviewers. First, I proofed the yeast in warm water and sugar for about 15 minutes. Once the yeast was happily bubbly, I mixed in the other ingredients (ending with the flour). I used my Kitchen Aid mixer with the dough hook attachment to knead the dough. I transferred the dough to a plastic bowl (don't let it rise in a metal bowl - that can interfere with the yeast), coated in oil, covered, and then let it rise in my warm garage for 30 min (perfect rising temp out there in June). I punched the dough down, kneaded it again and added some sun dried tomatoes, and let the dough rise for another 30 mins. Afterward, I pushed the dough out into the pan, brushing with olive oil and sprinkling with coarsely grated sea salt. Half way through the baking, I added dried Rosemary and sprinkled with an Italian cheese blend. (The Rosemary is an absolute must.) My bread turned out puffy and light, and I'm making it again next weekend for a birthday potluck.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

AVALON42

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2008

This was excellent, i used fresh herbs cuz i have a herb garden, i also added a clove of garlic, and it was so flavorful and delicious, i was crispy on the outside and soft and fluffy on the inside, aside from using fresh herbs i followed the recipe as written, i did also poke holess and brush with olive oil before baking and just sprinkled it was seasoned sea salt and i was in hog heaven, i almost ate the whole thing cuz i love fresh warm bread, this is a keeper!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

tonit22

Cooking Level: Expert

Living In: Downers Grove, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2008

I really liked this recipe. I added some sun dried tomatos to the top, and got rave reviews.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Athene

Home Town: Lakewood, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2008

Very good for how simple this was to make. Made the following modifications: Only did about 1/2 tsp of each herb, also added rosemary. Omitted mozzarella, drizzled more olive oil on top when it came out of oven.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AnnaS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 2008

The herb combination is great. Use a little more salt (or sea salt) and a little less garlic powder. This recipe leaves two crucial things for focaccia bread. First, the water needs to be warm (110- 130 degrees ) when you add it to the yeast for the rise. Second, after you punch down the dough, it needs to rise a second time for about 30 minutes. If you fail to let it rise again the bread will be too dense. It is also advisable to bake at a slightly lower temperature for longer, but the second rising of the bread will help to take care of that.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

meliska

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 23, 2008

Has anyone else used this as a pizza crust? I have and it is really very good, if you like a thick crust pizza, which we do. I also have made it with different cheeses and it is delish.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TAJMOMHAL

Cooking Level: Expert

Living In: Angola, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2008

This recipe yields a wonderful, flavorful bread - that disappeared quickly :) Made a batch that was a bit thicker, it was used for school lunches. Also tried this recipe as a pizza crust - the results were wonderful. Added a lot of old time flavor to our pizza night.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

momof4plusmore

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2008

Didn't have basil so I used a teaspoon of rosemary instead. I used 1/4 cup of warm water (baby bottle warm), 1 teaspoon of sugar, and 1 tablespoon of yeast. If the yeast mixture starts to foam, the yeast has been activated. It was too cold to let the dough rise at room temp. so I heated the oven up at around 200F for a couple of minutes. Then turned it off and put the dough in.

Was this review helpful? [ YES ]
1 user found this review helpful