Reviewed: Jul. 1, 2008

This was a fast and easy bread to do. I used a bit too much salt on the top, but that was a matter of preference. The bread itself was very good. This will be a staple for homemade bread. Lots of ways to add to it too. Thanks for another great recipe from this site!!

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BEADED66

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Reviewed: Jun. 30, 2008

This is fun to make and a hit with my family. I made it Greek style on one half by putting oregano, crumbled feta and sliced kalamata olives on it. The original recipe however, is fantastic!

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GRETA

Cooking Level: Expert

Living In: Sitka, Alaska, USA

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Reviewed: Jun. 19, 2008

I made this last night, and it was delicious. I topped it with some red onion, fresh tomato, grated basil & mozarella cheese, grated parmesan cheese, sliced olives, chopped garlic, dried basil, and kosher salt. My only problem was the size of the pan I used -- a 9 x 13, and the bread was very thick. Next time I'll do that part differently, but the taste was wonderful. Thank you!

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LuvLilDogs

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Reviewed: Jun. 14, 2008

Great base recipe! The second time I made it I put onion and garlic in the dough, and topped with parmesan and cheddar cheese.

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Bob

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2008

this was amazing. i cut the oil o top by alot. fresh rosemary is a must! i made a pizza with this the next day, followed the recipe then added a bit of pesto, diced tomatoes and feta cheese, to die for!

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Tinabanana

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Reviewed: Jun. 7, 2008

I've made Foccacia before and never had good luck, but this one takes the prize! Try dipping it in extra virgin olive oil mixed with fresh cracked pepper. To die for! I'm so pleased to have found this easy, delicious recipe.

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Bclipperbp

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Reviewed: Jun. 3, 2008

I loved this and so did both of my girls (1 and 3). I added sliced red onions and artichoke hearts to the top as some others suggested and it tasted wonderful. Can't wait to make again.

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AlexNSydsMom

Cooking Level: Intermediate

Living In: Mountain Top, Pennsylvania, USA

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Reviewed: May 28, 2008

This is a wonderful recipe. Sometimes this bread can be a bit oily for my taste, so I skipped the drizzling of the oil on top. Also, I added sliced black olives along with the onion. Luckily, I had some fresh rosmary on hand, which really adds something special to the taste. This bread was popular with the whole family!

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Candice

Cooking Level: Intermediate

Home Town: Borden, Indiana, USA

Living In: Trondheim, Sor-Trondelag, Norway

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Reviewed: May 15, 2008

This was really good...easy to make. For the toppings I added onions, kalamata olives and articoke hearts.

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Cooking Level: Expert

Living In: Norfolk, Virginia, USA

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Reviewed: Feb. 8, 2008

Easy to make and taste great.

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Proud_Mommy_of_3

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: New Market, Maryland, USA

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Reviewed: Nov. 21, 2007

Thanks for the easy & tasty bread recipe! Next time I will top it with bell peppers and more spices, but the parmesan, rosemary & olive oil were lovely!

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Laura Day

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Oct. 30, 2007

Great recipe! Excellent foccacia and by omitting the onions, you have an excellent pizza dough.

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Julie

Cooking Level: Expert

Living In: New Brighton, Pennsylvania, USA

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Reviewed: Oct. 16, 2007

I thought this was a great basic recipe. For the topping, I only used about a teaspoon of salt instead of the whole tablespoon. I skipped the onions, but you could easily and tastily slice some thin red onion to put on the top and I am sure that would be delightful. Thanks for the recipe.

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Beth in St. Louis

Cooking Level: Expert

Home Town: Greenville, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 13, 2007

Really good. My girlfriend thought it was a little to salty, even for foccacia. I've never had foccacia before, but I loved it. I was thinking about 3.5-4 stars, but she always wins out :-) We followed the recipe and used fresh rosemary...it makes all the difference!!

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thiggsdog

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Reviewed: Oct. 4, 2007

This is a great recipe. I changed 2 things. First was I used 2 1/2 cups of a.p. flour and semolina for the remainder. It seemed to me that raw onion may come out a little strong for my family's taste buds so I sauteed them first. I drained them and cooled them prior to adding to the recipe. Everyone thought this one of the best recipes they have tasted in a long time.

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