Reviewed: Apr. 6, 2012

This bread came out like a rock, I even let it rise for like an hour because after 20 mins it hasn't grown at all. I know it wasn't my yeast, as I made a different kind of bread with yeast that same day that came out just fine. I tried other focaccia recipes that were much better so won't be using this recipe again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Simba

Reviewed: Mar. 30, 2012

I thought this tasted good, but it was really missing that rosemary and sea salt taste that I have come to associate with most focaccia. It was also much more dense than I am used to. After the 20 minute rise time, it didn't seem like much had happened. I have also never heard of putting all that cheese on focaccia. It was almost like making a sauceless pizza and I was even short about 1/4 cup of cheese. I liked that it was quick to make, and I am certain it will be gone quickly. Who doesn't like bread with cheese.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Mar. 29, 2012

The entire family loved this bread! I followed the recipe except for the mozzarella which I did not add. It's a great bread for sandwich or soup. Will make it again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mariam

Living In: Houston, Texas, USA

Reviewed: Mar. 29, 2012

This bread did not last an hour, nor did it have time to get cold. As a matter of fact, I think it didn't even last 30 minutes. Everyone loved it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mariemarie

Reviewed: Mar. 24, 2012

This bread was delicious! I recommend sprinkling the bread with garlic salt before putting it in the oven. I didn't have basil, so I just used Emeril's Italian Herb mix. I will definitely make this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lilcakes

Cooking Level: Expert

Reviewed: Mar. 8, 2012

Quick, easy, delicious bread!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Stephck

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

Reviewed: Feb. 29, 2012

This made a very nice focaccia. I have been making bread for years and I noticed some errors in the instructions. If you are having problems it may be because you need to BLOOM the yeast in the water first. Some others have called it proofing but when you place the yeast in water and it foams up it is blooming. This is necessary because the yeast is in a suspended state when it is dried. Only the "fast acting" powder yeast may be added directly to the dry ingredients. (this may have been what the author used) After the ingredients are incorporated and kneaded you ferment (first rise), then you punch down and do any scaling or panning (if you are making multiple products from the dough like rolls...) after all that is done you PROOF the dough to double its size and bake it. You will have some oven spring where it grows a little in the oven, and once it hits about 140F the yeast dies and the bread sets its shape. good luck and don't buy any more overpriced artesian bread when you can make it yourself!!!

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

chefn24

Reviewed: Feb. 21, 2012

Really yummy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GoldWest

Reviewed: Feb. 19, 2012

Bread is tasty, but as some others mentioned I think it needs a bit more salt, although some of my guests thought it was fine as is. I used the ingredients as written, but prepared it the traditional way of dissolving the yeast in the water. Once the bread was prepared, I let it rise for a couple of hours before baking. It turned out well. I did not use the full amount of flour as called for and next time will not use more than 2 cups. I think this will help solve some of the denseness issues.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MARY DOMAZ

Reviewed: Feb. 16, 2012

I'm in the camp of this recipes reviewers who agree that this recipe doesn't rise well. The idea and the flavors are good, but there must be something wrong with the directions. I have made some focaccias that turned out much better than this one did. Still, it made a tasty bread, even though it was dense and only partially risen.

Was this review helpful? [ YES ]
1 user found this review helpful