Reviewed: May 15, 2012

This was great. I added in some garlic and it was perfect.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cookingdelights

Cooking Level: Expert

Reviewed: Dec. 28, 2011

very easy, very good

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ductape

Cooking Level: Expert

Living In: Tacoma, Washington, USA

Reviewed: Oct. 12, 2011

we make this all the time & love it! i usually substitute italian seasonings or just plain salt & pepper for the rosemary, but it's good with almost anything.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kprzy

Cooking Level: Intermediate

Home Town: Ypsilanti, Michigan, USA

Reviewed: Sep. 27, 2011

This bread is so good. Moist, soft, flavorful. I used butter instead of oil and also added garlic, black pepper, and crushed rosemary to the dough. I baked on a pizza stone, which I had oiled and tossed some course sea salt onto. It baked for right around 18 minutes and is absolutely delicious. Topped it with cheese after it came out and served with homemade tomato soup. PERFECT and will definitely make again!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

mrsryan

Reviewed: Sep. 27, 2011

LOVED IT. Just got it out of the oven and can't stop eating it. I didn't have rosemary, so I made my own topping with crushed garlic, coarse salt, and crushed peppers. Will make many more of those.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

geisaandmatt

Reviewed: Aug. 5, 2011

Turned out Great... first time. I added just a slight bit of garlic.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sclang05

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Feb. 7, 2011

I wasn't crazy about this recipe. It was a bit flat tasting and I didn't care for the texture. Probably won't try it again.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

donna

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Midland, Texas, USA

Reviewed: Dec. 29, 2010

Easily the best focaccia recipe I've tried so far. My family stole away with half a loaf before we had even started dinner.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

cmdr.redshirt

Reviewed: Nov. 6, 2010

Very good! I rolled mine out and used cookie sheets!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Julie

Cooking Level: Intermediate

Reviewed: Oct. 8, 2010

Pretty good focaccia bread. The instructions are very easy to follow. I did all the mixing by hand. I did not proof the yeast ahead of time I just threw it in as the recipe directed. But I did make sure my water was warmed to 110° degrees before adding it in. I also pre-beat my egg before adding that in. Since I beat it all by hand- no electric mixer. It turned out very nice. But my was oval shaped about 10x11" just short of the 12" circle, so parts of it were quite thick. I used fresh rosemary on top and added thyme. The second time I baked this bread, I added some herbs into the dough mixture while kneading before it sits. But it was still lacking in flavor. It's a basic plain recipe and I made a turkey sandwich with it which was great the next day. But you can't really store it that long. Tastes best fresh baked. I would encourage adding more salt and seasoning but great over all.

Was this review helpful? [ YES ]
4 users found this review helpful