Reviewed: Mar. 2, 2008

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.

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Annalynn

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Reviewed: Feb. 4, 2008

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!

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Laura

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Reviewed: Jan. 13, 2008

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!

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Noelle

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Twin Falls, Idaho, USA

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Reviewed: Oct. 8, 2007

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!

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Carrie

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Reviewed: Sep. 18, 2007

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.

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miki

Cooking Level: Professional

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Reviewed: Jul. 2, 2007

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.

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ROBINANNE2

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Reviewed: Feb. 5, 2007

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)

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concretejungleprincess

Cooking Level: Intermediate

Home Town: Lower Hutt, Wellington, New Zealand

Living In: Osaka, Osaka, Japan

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Reviewed: Jan. 22, 2007

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

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Laura-May

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Reviewed: Dec. 11, 2006

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.

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Misha

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Reviewed: Nov. 29, 2006

This is a good recipe not only for focaccia, but I also have used it for pizza dough, just rolling it out thinner. I also put italian seasoning and extra rosemary in the dough itself, and when making it as bread, I brush it the last couple minutes with butter, onion powder, fresh minced garlic, extra virgin olive oil, italian seasoning, and kosher salt for AWESOME garlic breadsticks.

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DEEADRA

Cooking Level: Beginning

Home Town: Clio, Michigan, USA

Living In: Misawa, Aomori, Japan

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Reviewed: Oct. 31, 2006

This is a good basic recipe, but I just can't give it a five because of lack of flavor. Next time I will try putting the herbs in the dough instead of on top. Tastes good after being in the freezer, too.

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Oct. 26, 2006

Made an okay bread, but I prefer my focaccia with more herb flavor. This recipe is a little bland. I will add herbs to the dough next time.

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Toje

Cooking Level: Expert

Home Town: Fillmore, Utah, USA

Living In: Providence, Utah, USA

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Reviewed: Oct. 25, 2006

I made a few adjustments like the others suggested but the basic bread recipe I didn't alter. I just added seasonings to the top of it. The bread was "flufflier" than I thought it would be - in a good way! It made a great sandwich. My mom and husband loved it. Will definately use this recipe again and try different "toppings".

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Jessi

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Reviewed: Aug. 27, 2006

Dont know what i did wrng but since ive never made bread before but mine didnt rise? EIther way it was really really good!@ Used whole wheat flour to make and added some oregano and rosemary right into the dough! Turned out really good!

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Kirsten

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Reviewed: Mar. 16, 2006

Made exactly like recipe this first time, next time will defintly add herbs and garlic to dough and sprinkle with cheese. Crust was perfect and I let it go a little longer than was called for.

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DIANERATCHFORD

Cooking Level: Expert

Home Town: Streetsboro, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Mar. 3, 2006

Good bread Sabrina! I added the rosemary directly into the dough along with garlic and onion powders. I topped the bread with the evoo and then some parm. No more day old french bread for fondue dipping because this bread works so much better. The texture and the flavors go very nicely with the melted cheese. Thanks so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 27, 2006

An excellent bread. I used this to make Gourmet Chicken Sandwich (from this site) and it was great. There are so many possibilities for this bread. Next time I will add garlic on top. I will definately be making this again.

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OTTOS2

Cooking Level: Expert

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Reviewed: Nov. 19, 2005

This was my first attempt at making Focaccia and it turned out very well. I didn't proof the yeast the first time and it still rose nicely, but I always proof it first now. This is a very easy recipe to make. I only have a hand mixer and can still pull it off. The batter sticks to the beaters a little bit but I just pull it off-no problem. I dont always use all of the additional 3/4 cup of flour. It depends how the initial batter turns out. I am not a big fan of rosemary so I use italian seasoning, garlic powder and a little kosher salt. Delicious!

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