Hi everyone, this is my recipe, and I wanted to say thanks for the generally positive reviews and to offer an explanation for the issue of saltiness. First off, this recipe is designed to be on the salty side, but certainly not to the degree of being offensive. As kosher salt is called for remember kosher salt contains less salt per teaspoon, and different brands of salt vary further. I also made a mistake in writing out the recipe, because while I measure the 1 Tbsp salt in the dough, I just sprinkle some on top without measuring it. When I typed up the recipe I think I put something like "1/2 - 1 Tbsp," but Allrecipes doesn't like varied ammounts so they chose the upper limit when they edited this recipe. Just use what you want on top, but I do recommend the 1 Tbsp kosher in the dough. As a note, they edited the recipe quite a lot. I think the entire "directions" section is unrecognizable as something I would write, and the ingredients have mostly just been standardized (like saying 1/2 c. onion, rather than 1 small onion) and defined (like saying 3 Tbsp olive oil instead of "some more olive oil"). I appologize if the one hour claim is a bit optimistic. It can be done if you have particularly happy yeast or are in a hurry, but I realize often it takes longer. Obviously everyone has figured out the possibilities of inclusions, and I will let you in on one of my all time favorites: kalamata olives. I still make this all the time, but often just onionless dough for pizza.
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.
This would of been great if it wasn't ruined by too much salt in the topping! I did as the recipe states and added 1 tablespoon of salt sprinkled ontop along with olive oil and parmesan cheese.This totally ruined the bread because it was way too salty! Other than that it is a good recipe. Very easy. I omitted the onion and used garlic powder. I baked it on parchment paper instead of an oiled sheet much easier clean up that way. I will try this again but will use 1 teaspoon of salt ontop next time. UPDATE-- I made this again and used about 1 tsp of salt in the topping instead of 1 Tbls. Much better! I will be making this quite often!
Yum YUM! I made this in a 9x13 pan and it got FLUFFY. Next time I am going to put it in my jelly roll pan which is larger.
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!
I added thin strips of green onion to the dough. I split the dough in half and shaped each half into flat oblong loaves on greased cookie sheets. This worked perfectly and the sizes were wonderful. The possibilities are endless with this recipe.
Wow! EXCELLENT - I made one substitution using sugar in place of honey since I didnt have any honey in the house - this was SO EASY and DELICIOUS. I make this weekly now!
Amazing recipe! This turned out so great and I used it later to make panini which it is perfect for! Highly reccommended!
This was really good...easy to make. For the toppings I added onions, kalamata olives and articoke hearts.
