This dough was very sticky, but it lead to a delicious loaf of focaccia. I used fresh rosemary and incorporated it into the dough instead of sprinkling it on top. Then I used fresh garlic and a couple of pinches of salt instead of the garlic salt. 1 cup of mozerella seemet like a lot, so I decreased it to 1/4 to 1/3 cup, and grated fresh parmesan cheese over the top. When I first tasted this bread I thought it was too sweet; after a few bites I was hooked. I can't leave it alone!

Okay - this is probably the best bread I have made ever! I read the reviews and did make a few changes, per some of the suggestions. I decreased the sugar a bit (by 1/2 tablespoon), I decreased the salt to 3/4 of a teaspoon. I proof my yeast before hand, as I see some others do. I added a little bit more sun dried tomatoes and waited to add them until the the "mix in" beep on my breadmaker. This way, I still had small pieces of sun dried tomato in the finished bread. And I added 1 teaspoon garlic powder to the dough (I LOVE garlic). Instead of the garlic salt at the end, I added a few tablespoons of fresh garlic and like others have said, I waited to add the mozzarella until it was half baked. But it turned out SOOO good!!!! It was a lot of work, but I will definately make it again! Thank you for the recipe and the feedback from those who have tried it!!

Delicious and easy !! Served with dinner last night and my family (even my picky husband) raved. Bread comes out a nice reddish color. I agree with earlier post - I added the mozzarella about 1/2 thru cooking. I may sub pesto for tomatoes next time.

The focaccia turned out a little dry (even after using the sun dried tomatoe soak olive oil).

Yummy....I did some changes though....I added half the salt as it already has lots of salty ingredientes, used olive oil instead of butter in the dough and natural garlic. Really soft, chewy and easy to make...

This was really yummy, my extended family really like it.

I don't think the chunks of sun-dried tomatoes incorporated well into the bread. We had to pick them out. There's other focaccia recipes on this site that are much better- sorry.

***1/2 This was good, and I will make it again, but with a few changes (I made it exactly as per the recipe). We found it to be really sweet; next time I'll cut down on the sugar & maybe try 1/3 cup of tomatoes, as well as adding in some pepper. Also, I'll add the tomatoes in the last 5 minutes of kneading (in the machine): my bread was bright orange and only a few bits of tomato survived intact. I'll also try chilling the dough overnight, in hopes of a chewier texture.

It was good. But too gummy to be considered focaccia

My husband and I loved this just the way it was! I seperated it into 6 peices and made round loaves. No changes - couldn't stop eating it!

This was an excellent recipe. I thought the rosemary was a little overpowering though. I'll just not put as much next time. My little sister said it was "off the chain," so I guess that's good. :)

My guests and I enjoed this, but it was a little salty for my tastes. (Note that I don't cook with much salt.)

I've made this bread twice now by hand rather than in the bread machine and it turned out fabulous. I find most home-made breads to be very "floury" tasting but this one was moist, flavorful and a big hit with my dinner guests.

One word of caution: Partially cook the bread BEFORE topping with the mozzarella. The bread did not rise where the cheese was. It looked great, smelled wonderful, was even tasty, but.... was undercooked and did not rise with the cheese. Since the combination of flavors is a definite winner, I will try this recipe again with modifications.

This is well worth the time it takes (approx. 3 hr including bread machine time). My 17 year old daughter would eat it all if she knew she didn't have to share. I make a special batch without the sun dried tomatoes so my 14 year old son will eat it (he's a fussy eater, but loves the bread if there is no sun dried tomatoes) Jerry

This bread with a bowl of soup or salad is a meal in itself. Next time I might cut down on the garlic salt abit or use fresh minced garlic.

This was even better than I thought it would be! If sun-dried tomatoes weren't so dang expensive, I'd make it all the time. :)

I made this both the traditional way (at my in-laws who don't have a bread machine) and at home in my machine. Either way, it was delicious! I skipped the garlic and didn't miss it a bit.

This was incredible - great flavor!! I added roasted red peppers on top for a added taste.