Reviewed: Nov. 3, 2009

The only reason I'm giving this bread 4 Stars is because it is so wonderfully easy and fast! I was going to give it 3 stars because of the amount of salt! I followed the recipe and read the some of the reviews so I cut the topping salt from 1TBS to 1 tsp and it was still too salty! This is from someone that likes salt! I think next time I'll reduce the salt in the dough back to about 3/4 tsp and the topping salt down to about 1/4 tsp. The only other things I changed in the recipe was pre-cooking the onions. (I'm glad I did as I think they would have been too strong and crunchy) and used 1 TBS crushed dried rosemary (used a mortar and pestle) because I didn't have any fresh. I think this would have been even better with Kalamata olive and some sun dried tomatoes too! I will be making this again. Like I said, it was fast and very easy!

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Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

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Reviewed: Oct. 26, 2009

So easy and versatile! I topped mine with carmelized onions, asiago cheese and rosemary. It really does only take about an hour. You take take this recipe and make it whatever you want. Excellent for entertaining.

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EuroGirl6

Cooking Level: Intermediate

Home Town: Ridgeway, Iowa, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Oct. 24, 2009

Great basic recipe. It had a bit too much rosemary for my taste. Next time I make this, I will quarter the rosemary. Add minced sautee dgarlic, and saute the onions.

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Sharon B

Home Town: Fredericksburg, Virginia, USA

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Reviewed: Oct. 15, 2009

good recipe. nice and chewey. i didn't use the onion but did add some golden raisins in at the end of the knead. i like the salty sweet thing.i only put in half a T of yeast and i let my dough rise for 45 min. in the bowl, and a half hour in the pan. Also used just half a T of seasalt for the topping.

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apurpleocean

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 2, 2009

Very good. A little chewier than I would have liked but I guess that's just the nature of foccacia. I definitely threw a ton of seaonings on top of the bread. I made 1/2 the loaf into garlic bread...a nice twist on the same old!

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AnnasBananas

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 9, 2009

This was a really good recipe. Like another reviewer I subbed half the flour for whole wheat flour, which made it a little less tender but still tasty. My only issue was that the recipe does not explain when to add additional toppings (as in the photo). I wanted to top with various sliced veggies. I oiled and then layered the veg, and topped with a little more oil just to help them stick. This seemed to work and did not seem to alter the cooking time.

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Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 4, 2009

Excellent recipe. I substituted some regular flour for whole wheat flour. Will definitely make again.

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BeatlesFan

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Reviewed: Sep. 3, 2009

Just got this out of the oven and cool enough to eat and it is ggoooooodd. Used my wife's roasted garlic and onion tomatoes and it was a perfect combination.

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mactoo1

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Reviewed: Sep. 1, 2009

The original recipe is too large for a regular focaccia loaf. I think the cheese and herbs should be mixed into the dough along with the onions to give it the flavor it lacks.

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YvieWood

Cooking Level: Expert

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Reviewed: Aug. 28, 2009

I divided this recipe in half as I didn't want quite as much bread. I added extra spices (garlic powder and Italian herbs) into the dough. This was very tasty, though I wish I hadn't put the cheese on til later in the cooking process as it got rather crunchy! I'll make this again, as it was easy to do and forgave me for using partly whole wheat flour :) Thanks!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 16, 2009

I may be the first fool to mess up this fool-proof recipe...i left my dough out for over and hour and it barely rose. The bread itself didn't rise either, though taste-wise, everything tasted great adding tomatoes, garlic and, other misc seasonings. Maybe it's the weather - i will definately try again, hopefully for something a little more 'bready' next time.

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coldstar37

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Aug. 6, 2009

this was my first attempt at foccacia & I have to say it came out excellent! I used my bread machine to do all the work then let it rise in the fridge overnight...also I used an 8 inch springform pan & I did cut the recipe in half. Brushed the top with garlic oil then sprinkled with chopped rosemary.....added garlic powder, shredded parm cheese then thinly sliced tomatoes. VERY good with some dipping oil. I thought the only way to get the excellent texture would be through a professional bakery but nope the home kitchen worked perfectly. I used convection bake for 20 mins. You must try this ! thanks, Michele

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PIGLET81784

Cooking Level: Expert

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Reviewed: Aug. 6, 2009

This was wonderful bread. After eating some great foccacia at a restaurant, I really wanted to try making it. This recipe was very simple, almost impossible to mess up, and the bread tasted just as good as the at the restaurant.

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Muffin Boots

Home Town: Madison, Wisconsin, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 3, 2009

Great bread I did make a few minor changes halved the rosemary and halved the salt that is put on top and it tuned out great.

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Katie1325

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Reviewed: Aug. 2, 2009

Simple and delicious, especially with freshly shredded parmesan.

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SOMEEZ

Cooking Level: Expert

Home Town: Valley Center, California, USA

Living In: Queen Creek, Arizona, USA

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Reviewed: Jul. 30, 2009

Easy recipe and easy to tweak to your own tastes!!!

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BERRYFINES

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Burke, Virginia, USA

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Reviewed: Jul. 30, 2009

I have made this countless times and it comes out amazing everytime. As a first time breadmaker I was concerned at first but it was so simple that I couldn't resist. I did let it rest a lot longer so that it rose to at least double the size to get the fluffy texture that I love.

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Stewheart

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Reviewed: Jul. 29, 2009

Very good flavors, yields a lot, recipe is very well written. It would benefit from a little more resting time so that the gluten can relax a little more from all the kneading and the end result is a little less dense. Either way this is super delicious bread!

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Chef Nieves

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Reviewed: Jul. 27, 2009

Delicious! I followed recipe as written, except to sub sugar for the honey. I also added thinly sliced tomatoes to the top. We all loved it and I'll definitely be making again!

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AtHomeAngela

Cooking Level: Expert

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Reviewed: Jul. 26, 2009

This is very good. I gave it four stars because after reading the reviews, I cut back the salt to 2 tsp. in the dough and just a sprinkling on the top. I added some garlic powder and sun dried tomatoes. My guys loved it!!

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Cathy

Cooking Level: Intermediate

Home Town: Conneautville, Pennsylvania, USA

Living In: Albion, Pennsylvania, USA

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Michael's Foccacia Bread

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