Reviewed: May 24, 2012

i'll never look for another focaccia recipe. love this recipe. easy. quick. so so good! first time i made it i did it similar to the picture and added some thin sliced onion. olives might be good too. this time i'm making it for a pizza crust- gotta love flavored crust!

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Reviewer:

she

Reviewed: May 19, 2012

This was easy and incredibly delicious! The cheese on top did make it a little greasy, but it was so good! Tasted like pizza without the sauce!

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Reviewer:

Jenadee

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: May 6, 2012

Great. I always skip the cheese, the bread is actually great even without it.

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Reviewer:

Tonya

Reviewed: Apr. 6, 2012

This bread came out like a rock, I even let it rise for like an hour because after 20 mins it hasn't grown at all. I know it wasn't my yeast, as I made a different kind of bread with yeast that same day that came out just fine. I tried other focaccia recipes that were much better so won't be using this recipe again.

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Reviewer:

Simba

Reviewed: Mar. 30, 2012

I thought this tasted good, but it was really missing that rosemary and sea salt taste that I have come to associate with most focaccia. It was also much more dense than I am used to. After the 20 minute rise time, it didn't seem like much had happened. I have also never heard of putting all that cheese on focaccia. It was almost like making a sauceless pizza and I was even short about 1/4 cup of cheese. I liked that it was quick to make, and I am certain it will be gone quickly. Who doesn't like bread with cheese.

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Mar. 29, 2012

The entire family loved this bread! I followed the recipe except for the mozzarella which I did not add. It's a great bread for sandwich or soup. Will make it again!

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Reviewer:

Mariam

Living In: Houston, Texas, USA

Reviewed: Mar. 29, 2012

This bread did not last an hour, nor did it have time to get cold. As a matter of fact, I think it didn't even last 30 minutes. Everyone loved it.

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Reviewer:

mariemarie

Reviewed: Mar. 24, 2012

This bread was delicious! I recommend sprinkling the bread with garlic salt before putting it in the oven. I didn't have basil, so I just used Emeril's Italian Herb mix. I will definitely make this again!

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Reviewer:

Lilcakes

Cooking Level: Expert

Reviewed: Mar. 8, 2012

Quick, easy, delicious bread!

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Reviewer:

Stephck

Cooking Level: Expert

Living In: West Des Moines, Iowa, USA

Reviewed: Feb. 29, 2012

This made a very nice focaccia. I have been making bread for years and I noticed some errors in the instructions. If you are having problems it may be because you need to BLOOM the yeast in the water first. Some others have called it proofing but when you place the yeast in water and it foams up it is blooming. This is necessary because the yeast is in a suspended state when it is dried. Only the "fast acting" powder yeast may be added directly to the dry ingredients. (this may have been what the author used) After the ingredients are incorporated and kneaded you ferment (first rise), then you punch down and do any scaling or panning (if you are making multiple products from the dough like rolls...) after all that is done you PROOF the dough to double its size and bake it. You will have some oven spring where it grows a little in the oven, and once it hits about 140F the yeast dies and the bread sets its shape. good luck and don't buy any more overpriced artesian bread when you can make it yourself!!!

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