Reviewed: Jan. 30, 2009

Great recipe DJK1125. The only thing I did was made a starter or "bambino" set that aside, made the dough, let it develop a bit then added the starter. I also placed it in a retarder overnight and baked it the next day with amazing results. Great crumb, perfect crust. Your Grandma knew what she was doing.

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Reviewer:

Albert Duga

Cooking Level: Professional

Home Town: New York, New York, USA

Living In: Waldwick, New Jersey, USA

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Reviewed: Jan. 6, 2009

I halfed this recipe and made a pizza out of it. Our family loved it. Thank you!

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Reviewer:

karen

Home Town: Portola Valley, California, USA

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Reviewed: May 26, 2008

This was soooooooo good! It looked, smelled and tasted like something from a top notch Mediterranean restaurant. I made it two days in a row; the second time, I added some chopped garlic along with the tomatoes, onion and anchovies. Absolutely amazing! Thanks so much!

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Reviewer:

Caroline C

Cooking Level: Expert

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Reviewed: Dec. 14, 2006

Everyone loved this recipe. My husband was not sure about focaccia but when he tasted it he was hooked. Dough was light and delicious. Not a fan of anchovies so just left them off. Ate one immediately and froze one for later. Will definitely make again.

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Reviewer:

sharon

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Reviewed: Jan. 14, 2005

I made this recipe for my family and they love it. Even my father loves it, and it's hard to please my father when it comes to food. I wouldn't change a thing the recipe works well...Love it!

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19 users found this review helpful