Reviewed: Nov. 4, 2009

We use this recipe at least once a week for pizza crust. Other than the toppings, the only variation so far has been to use whole wheat pastry flour.....works great!

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wholefoodie

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Reviewed: Aug. 6, 2009

This is a great recipe for quick sturdy focaccia bread. I made this with olive oil and improvised with my own toppings. I pressed all of the dough into a greased round cake pan and brushed it generously with extra virgin oilve oil. I cut fresh rosemary and oregano from my herb garden, chopped it coarsley and sprinkled it on top of the dough. I sprinkled sea salt on top and several turns of fresh ground black pepper. Because the dough was not divided into two as the recipe recommends, I adjusted the bake time by several additional minutes. Sorry I didn't time it---I will try to remember next time! My mom taught me to determine when bread is done by the smell of it. When bread is thoroughly cooked it emmits a lovely golden-rich aroma. I wish I could describe it better. This bread was no exception. Great recipe Sarah!

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StephanieLyn

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Meridian, Idaho, USA

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Reviewed: Aug. 1, 2009

I made this the other nite exactly as posted and it was fantastic!! The dough was so easy to make and work with. I made twice the amount and used the extra dough to make regular pizza and everone raved about it.Thanks for a wonderful recipe!!

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JDN1204

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Reviewed: Jul. 18, 2009

I loved this, I used the bread recipes and did my own topping- I sauteed some mushrooms, onions, peppers, and sun dried tomatoes in olive oil until they were softened, but still left some crunch (throw in onions last, peppers first). The herbs I used were basil, rosemary, and oregano, fresh. I topped one side of the dough with pesto and the other with tomato sauce- put on the veggies, including some small tomatoes and baked at 425 for 20 minutes (I did not do 2 separate focaccias, just one thick one, focaccia is usually thick like that. It was great!

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sugarplum9085

Cooking Level: Expert

Living In: Williamsport, Pennsylvania, USA

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Reviewed: Oct. 25, 2008

Fabulous. I added 1 tablespoon of rosemary-garlic seasoning to the dry ingredients and left off all the toppings. It was great with soup and for sandwiches.

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abi1978

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Reviewed: Oct. 22, 2008

This is the best focaccia dough out there! I also use this as my pizza dough, and throw in different spices depending on the type of pizza I'm making. So, if I make a taco pizza, I use this dough recipe and throw in red pepper flakes. It's perfect! I normally allow mine to rise about 30 minutes prior to shaping it.

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Heidi

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2008

What a fantastic recipe this is! It's less than an hour from getting the ingredients together to sinking your teeth into this delicious flatbread. I substitute asagio and romano for the mozzerella (more flavor, I think), and use caramelized onions and mushrooms in addition to the bell pepper. Another family favorite is the asagio and romano along with thick slices of fresh tomato. I now make this at least once a week because my family begs for it. The best! Thanks so much for sharing it.

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verification

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Reviewed: Jan. 23, 2008

This was a great recipe, my whole family loved it. I only made the bread recipe then topped it with the "best bruschetta ever" recipe from this site instead of the spices and peppers that it called for. I also sprikled feta cheese on top then baked it on a pizza stone. If you are using a stone, I pressed the dough onto to it, added topping then put it in a cold oven, turned it to 425 and baked it for around 25min until the edges were nice and golden brown. I look forward to trying this bread many different ways, it's a definite keeper. Thanks for the great recipe!

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TRICIA2431

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Reviewed: Dec. 25, 2007

TOO GOOD! I left off the cheese and bell pepper, and used the seasonings, plus an Italian blend. I made it twice, since my first round failed to rise. I let the yeast rise with some sugar first--much better results. Were eaten up!!! Will make again!

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fender99

Cooking Level: Intermediate

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Reviewed: May 12, 2007

This is definitely among the best bread recipes. Would make a great thin pizza crust also. I mixed with hands as I was too lazy to wash the mixer later. Did not knead. Used fresh basil and feta cheese as was out of mozzarella. Turned out fabulous. I left the other half to bake the next day with tomato and onions, and meunster cheese:), and it turned out delicious too. My 19 month old loved it too.Great recipe. Thanks a ton!

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