Reviewed: May 27, 2012

This bread is so good and so easy. I've made it twice now, following other reviewer's suggestions to cut back on the salt on top. Just a light sprinkle is plenty. I added minced garlic to the dough, otherwise stayed true to the recipe. I used it for panini's, at least the part that I managed to keep out of my family's hands. They like to eat it straight out of the pan. It did take about 30 minutes to cook rather than 20, but that's possibly because my pan is stoneware. Gave the recipe to a friend at work, it's now her go to bread recipe. Thanks for sharing, this will be one of those recipes that gets passed down!

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Reviewer:

bordercolliefan

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

Reviewed: May 16, 2012

This was awesome! I followed the advice of some other reviewers and put in a little less salt. I even went cheap on the recipe by using dry rosemary (cut down to 1/3) and dried minced onions (cut down to 1/4th), and it still turned out amazing. My family loved it. Thanks for sharing!

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Reviewer:

JoshA

Reviewed: May 9, 2012

OMG! This is delicious!!! Made this for the first time last week. We didn't put the rosemary in it because some don't care for it. We did however, add sliced green and black olives and crushed garlic to the grated parm. It was delicious! I made it again last night and crushed the garlic directly into the dough along with the onions... topped this with shredded mozzarella, sliced tomatoes and grated parm. I put the leftovers into a ziploc bag and it was moist and delish the next day as well! Try this!

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Reviewer:

JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

Reviewed: Apr. 7, 2012

When my husband said "WOW" I new I hit on a GOOD ONE! Topped mine with tomatoes, black olives & mushrooms. I used less rosemary & salt on top. Otherwise, the recipe is great! This recipe will be used over & over again!! WOW!!

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Reviewer:

love's to bake

Reviewed: Mar. 21, 2012

First night I served this with some lasagna soup, second night made some delicious chicken sandwiches. It was a huge hit with my husband. We will definitely be making this again in our home.

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Reviewer:

Yum Yum

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Mar. 12, 2012

Taste was good, but no way no how did it rise in 20 minutes.

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Reviewer:

loricakes

Reviewed: Feb. 26, 2012

Delicious! I made a different topping based on what we had at home. Let the dough rise around 30-35 mins the first time, used half the salt in the dough and just sprinkled a little on top. It is to die for good. Thank you!!!

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Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Feb. 20, 2012

Better than any other recipe I tried. Easy and yummy. Next time I am going to try it with other toppings.

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Reviewer:

dcf

Home Town: Martinez, California, USA

Reviewed: Feb. 19, 2012

I halved the recipe and used the bread machine (liquids first then the dry ingredients). I would probably double the onion because I did not really feel it in the bread. Maybe try to sauté it first. Otherwise great recipe and really easy to make.

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Reviewer:

AlbanyL

Reviewed: Feb. 5, 2012

I baked mine a bit longer than 20 min (more like 30) but it turns out great every time! I topped mine with caramelized onions, shredded asiago, sauteed mushrooms, and fresh sliced pears. A surprising combination but it's DELISH!

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