I substituted whole wheat flour for at least half of the flour and I used honey instead of sugar. It was terrific. It was perfect for the Basil Pesto Sunshine Sandwich recipe on allrecipes.com. My husband and I loved it!

Really good! I took the other reviewers advice and mixed some italian seasonings and the rosemary into the dough and sprinkled the sea salt and parmesan cheese on top of the olive oil and it turned out great (and I mixed it by hand)! My hubby didn't believe I made it and my 10 month old loved it too! I paired it with mozzarella chicken and some zuchinni. . . what a great meal!

This was delish, but didn't rise as high as I wanted it to. I made it following the recipe to a T, except adding sea salt on top. It only rose to about 1 inch, maybe two in the higher spots. I wanted to use it to make paninis and the guests were on the way so I just used it and it actually worked out fine. I sliced it into wedges, sliced each wedge in half and put them on the George Foreman grill. I put on pesto, chicken, mozz, spinach and a relish of diced sauteed onion, red pepper and kalamata olives. You could not tell they weren't from a restaurant! The bread was crunchy on top and perfect for the sandwich, not too bready.

The recipe was very easy to make. There was no way I could knead in 3/4 C of flour. Even after cutting back on the flour, I thought the bread was dry. I probably would not make again as written. Also, it really needed more rosemary. The salt idea is one I would try, too.

Unfortunately I didn't read the reviews before making, but since I didn't put any herbs right in the bread I served it with herbed vegan butter spread. I also substituted one cup of regular flour with one cup whole wheat and I sprinkled a little salt on top. I didn't have rosemary so I put tarragon and sage on top. It is so good and has a restaurant quality texture.

This was my first time making homemade focaccia and it was excellent! I'm used to plain focaccia (this recipe with sea salt), so think of it as the standard focaccia where you add what you like to it. I made it to go with my homemade vegan chili. Will make this again since it was SO easy with excellent results. USE SEA SALT! Also, you can make it into a rectangle shape and cut it up with scissors.

After reading the reviews I decided to try and "spice it up" a bit. I added 1/2 packet of dried italian seasoning packet and 1 teaspoon of fresh ground italian herbs. Instead of one 12" size round I made two 6" rounds. This bread was a bit dry, even with the added herbs. Next time I will try to make the rounds 8" for a thinner bread.

Very easy and very good. After reading the reviews, I took the advice to add herbs. I added 1 tbsp each of dried rosemary, oregano and garlic flakes prior to kneading the remaining 3/4 cup of flour. I am glad I added these herbs because it probably would have been a bit bland. I also topped with parmesan and course sea salt. USE THE SEA SALT!!! With the sea salt and the herbs, my focaccia looked and tasted like the ones at the italian restaurants!! One more thing, I just eyeballed the rising time. I actually let the dough rise for a good 1 1/2 hrs-2hrs in knowing that I wanted a fluffier type bread. I made two batches - one that I kneaded by hand and another using my Kitchen Aid stand up mixer...both were a success (use the hook on the mixer...much easier and less clean up). 4 stars because I had to add to the recipe.

I've never made my own bread before, and this recipe was easy to work with. I found the dough far too sticky to knead initially, so I ended up working the flour into the dough with a wooden spoon and then by hand once the dough firmed up. Like other reviewers, I added in some herbs (herbes de Provence in my case), parmesan cheese and cut down on the olive oil. After twenty minutes the focaccia had a nice golden crust. This is definitely a recipe I'll use again in the future!

I have one phrase to decsribe this bread...Shut up!! I used fresh rosemary instead of dried and had to use brown sugar because someone rudely used all my white. Love that it was so fast and easy to make! This was a definate winner in my family!

I've made this twice now and both times it's come out wonderfully!! I put everything in the bread machine and it did all the work!

This was a good base recipe but it was not as light as I would have liked it to be. A good focaccia bread should be light texture with a good crumb to it. This was a little too dense. It was however a good recipe to build on. A little more salt in the dough and it definately needs to be topped with salt. I used fresh herbs finly chopped, galic finely chopped and, some grated hard cheese. I also dusted some flake salt on top. It was good..not great.

This was easy to make and very good. The only change I would make would be to add a little sea salt on top of the bread together with the rosemary.

As a stand alone recipe it's 3-4 stars. Using it as a foundation for your personal tastes and experimentations, it's a 5. I've made it a few times now, doing something different everytime and it's held up to my (wo)man-handling and always come out well. As for the amount of flour, the first time I needed the whole measure, 2nd time I didn't, 3rd time did....it changes depending on the flour and weather. I've been making it into 6 smaller buns and freezing them with good results (perfect for weekend McMuffin breakfasts)

Wonderful! Add variations, including olives, mushrooms, cheeses etc.

This is a great bead recipe. Very easy to make. I added some herbs to the dough its self, like oregano, and some other italian spices. Turned out great. I split the dough into two balls and made two smaller breads. It was great served with some olive oil and balsamic vinegar. Maybe next time I will add some onions and cheese on top.