Reviewed: Dec. 29, 2007

I absolutely love to make this recipe. I have found it to be quite versatile and have added a number of different toppings in place of the cheese; for example, my personal favorite is to add caramelized butternut squash and goat cheese. Other toppings have included tomatoes and fresh basil as well as homemade pizza sauce and mozzarella. Thanks for posting this recipe!

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ELENA1679

Cooking Level: Intermediate

Home Town: Waterbury, Connecticut, USA

Living In: Frisco, Texas, USA

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Reviewed: Dec. 29, 2007

This recipe was phenomenal! I made a few additions that I thought would ruin it, but it still came out great! The yeast called for the water to be 120-130 degrees Fahrenheit. I recommend trying that since I used warm water and my bread didn't expand to full size. I also let the dough rise for 40 minutes. I didn’t use the cheese suggested in the recipe, I used Italian blend, and that was just as good. I’ll be making this again.

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Shawn

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Dec. 12, 2007

3 stars for an 'average' rating. It was alright.. easy to make.. just tasted 'ok'.. fiance only ate one piece.. and he usually wolfs things down..

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Cassandra B.

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Queen Creek, Arizona, USA

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Reviewed: Dec. 5, 2007

YUMMY!!! Thanks for sharing!

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maibach98

Cooking Level: Expert

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Reviewed: Dec. 4, 2007

I make this when we have company coming. It's easy and smells soooo good in the oven. I like to have sprinkled cheese on top and then have marinara and olive oil for dipping afterwards.

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Jena

Cooking Level: Beginning

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Reviewed: Nov. 22, 2007

This rocks, it's so easy to make and tastes great. I added some chili pepper flakes for some extra zing.

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Andrew K.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 30, 2007

this turned out lovely and made it again using it as a pizza base ..delicious and easy to make ..in fact asked again 3 days later for another pizza by the family .

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wendy

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2007

I have been making this for ages and just now got around to rating it. It may not be 'traditional' focaccia, but it's perfect with spaghetti or lasagna or anything really. My husband prefers the buttered-to-death Texas Toast you get in the freezer section, but I'm cooking, and this is what I make!

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smccombs82

Cooking Level: Intermediate

Living In: Boiling Springs, South Carolina, USA

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Reviewed: Oct. 19, 2007

I thought this was very good, but it still felt like it needed something. Next time I make it i'll play around with it and try some new flavors.

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Texas_Liz

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2007

I've never made any type of bread before, and though I did it all by hand, I found it incredibly easy. I needed a bit more water than the recipe called for (the dough was too dry otherwise), and I let it rise for 40 minutes instead of 20. I also proofed the yeast before adding it in. Came out great, but a bit dry and lacking in flavor. I'll try adding in some other goodies next time. ***UPDATE**** Gave this recipe another star. I decided to try it out again. I didn't use a bread machine and used butter instead of olive oil (and plan on using melted butter instead of vegetable oil when I make it again). Brushed the top with melted butter and minced garlic (fresh). Came out a bit flat, but it made some AWESOME breadsticks for dipping. So...another star it is.

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straydog

Cooking Level: Beginning

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 11, 2007

This bread is so good! I made the dough in the breadmaker, then patted it out onto a baking stone and let it rise a little before baking. I did find that after 15 minutes in the oven the bread was perfectly baked, but the cheese was really brown. However, I think it would be just as good without the cheese. I think next time I'll just rub it with olive oil and sprinkle with coarse salt.

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JULZLYNN

Cooking Level: Expert

Home Town: Brunswick, Ohio, USA

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Reviewed: Oct. 11, 2007

This bread is great dipped in The Best Tomato-Bacon Dip recipe from this site, or dipped in anything! I made it the other night to dip in my french onion soup.

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LAURIEANN03

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Reviewed: Oct. 1, 2007

Can I rate it a 10? I've made this recipe a couple of times and it's great! The first time I made it I used sliced olives and cheese on top. Tonight I didn't have any olives so I used italian spices and cheese. My whole family loves it. The only problem I have is there's never any leftovers!

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Sue P.

Home Town: Shoreline, Washington, USA

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Reviewed: Sep. 28, 2007

I love this recipe because of the ease in making and the great taste. I have past this along to my best friend who is not a baker and she can't stop making it. I am now sending it to my 14 and 10 yr old nieces. I get lazy and just use Italian seasonings. My friend and I bake it as a loaf and use it for dipping in olive oil. yummy.

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cbean

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Reviewed: Sep. 7, 2007

My family loved it. I thought that it was too crunchy and not soft enough because that's what I expected, but it was good. I did think something was missing though. There wasn't a special flavor to it... maybe more basil? I added minced garlic while kneading instead of garlic powder. Oh, don't forget some marinara sauce for dipping!

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L. Brown

Cooking Level: Intermediate

Home Town: Kyoto, Kyoto, Japan

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Reviewed: Aug. 27, 2007

i absolutely loove this recipe! i've used this recipe for bread and also for pizza dough. they are both great!

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Mademoiselle

Cooking Level: Intermediate

Home Town: Daly City, California, USA

Living In: Union City, California, USA

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Reviewed: Aug. 24, 2007

I made this but just topped it with olive oil prior to baking....left off the cheese. I used the bread machine to mix the dough. I let it rise covered in my oven.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Aug. 5, 2007

Delicious, quick and easy. I made an EVOO dipping sauce for it and we had it for lunch. Mixed it with my bread machine on the dough setting. Thanks for the great recipe!

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Sloan

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2007

I didn't care for this recipe. I followed the recipe exactly and the bread came out dry and densed, nothing like focaccia bread suppose to taste like. Thank you though.

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DIEM

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Reviewed: Jul. 12, 2007

This is a great recipe. I decrease the amount of herbs I use to 1/2 tsp each instead of a full tsp. I also cook it on a pizza stone. Yum!

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Sheri N.

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Omaha, Nebraska, USA

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