Michael's Foccacia Bread

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!

Great base recipe! The second time I made it I put onion and garlic in the dough, and topped with parmesan and cheddar cheese.

This was really good...easy to make. For the toppings I added onions, kalamata olives and articoke hearts.

RE: "Happy yeast" Who doesn't love a spa--yeast probably more than most. I think how to achieve "happy" yeast is very well explained by Anne Burrell in her focaccia recipe. "Put the bowl in a WARM, NOT HOT OR COOL, PLACE until the yeast is bubbling and aromatic...". This applies, not only to proofing your yeast, but raising your dough too. They taught me in both cooking and biology class that yeast LOVE warm, not hot or cool, places and respond to them accordingly. So if you're feeling chilly when you set out to make your focaccia bread, try preheating your oven to warm, and then turning it off when it gets there. Before you put your covered dough in the oven, first check it by inserting your bare arm. If it feels "warm, not hot" to you, then your yeast should love it too, and your covered focaccaia should rise quickly in the cooling, but still warm, oven.

I always screw bread up, but this turned out just the way I wanted it... I made half a batch, (exactly as the recipe says to make it) and spread it thin on a cookie sheet and baked it for about 15 minutes, (it was like a flatbread), then cut it into sandwich size pieces and made grilled paninis with sundried tomatoes, mozzarella, arugala, avocado, red bell peppers, and the dressing from (California Grilled Veggie Sandwich). My husband and I agreed, it is the best sandwich we've EVER had! 100 stars!

This foccacia bread is very good! I added the red onions, a sprinkle of roasted garlic and fresh grated parmesan reggiano cheese to the dough. No one in my family really cared for the feta . I let the dough rise about 30 mins, then I used parchment paper to line a baking sheet. I placed the oiled dough onto the sheet, flattened and spread the dough evenly towards the edge of the baking sheet. There was enough dough to cover the entire baking sheet. I brushed the top of the bread with olive oil, added the rosemary, some fresh basil, garlic, parmesan reggiano, then a little hawaiian sea salt instead of the 1T kosher salt. The foccacia bread baked up real nice! Not only could I smell it but so did other family members. The bread rose up as it was baking and turned a golden brown color. I can smell the fresh herbs and the scent of bread baking...Mmm. In 20 mins. I had a beautiful foccacia bread! It is so pretty with all the specks of green herbs scattered all over the top. I can see the cheese baked right into the top of the bread. I am pleased with the way this recipe turned out. The top has a nice crispy exterior and is evenly flavored-nothing too salty or overpowering. The seasonings were just right - all fresh garden grown herbs! And the cheese was melted perfectly with the herbs. The bread itself was warm, soft and fresh tasting! There were only three of us to eat this delicious bread and we all did pretty good. I even have enough leftovers to make a sandwiches out of.

GREAT! HOWEVER....mine dough took one hour and 30 minutes to double in size and I stay true to the doubling. Im not good with baking but I know it is a science so I waited and waited and waited. Maybe it was because I live in the desert at sea level, but whatever the reason let that dough rise. It was fantastic, thanks for the recipe and I look forward to making this again and again. (oh and I didnt add onion at all, sorry, but still great!)

Great bread - nice and light. A bit on the salty side but we'll adjust it next time.

This bread was a hit with my family. Some comments based on the reviews: the onion will cook with the bread, so there's no need to cook it ahead of time. I was concerned about the amount of salt, so I reduced it, and it was good with less. I think I would have personally preferred more salt, but some of my family members didn't want more. Don't make it in a 9x13 pan. Use your largest cookie sheet or a jellyroll pan unless you want the bread to be very tall. You can change the toppings according to your tastes or what you have on hand. I used seasoned salt, garlic powder, and italian seasoning.

This was a fast and easy bread to do. I used a bit too much salt on the top, but that was a matter of preference. The bread itself was very good. This will be a staple for homemade bread. Lots of ways to add to it too. Thanks for another great recipe from this site!!

Easy and incredibly good!

Best foccacia recipe hands down! Super easy, and super tasty. I love the fact that it can be made from start to finish in short order. I didn't use the onion, but other than that, followed the recipe exactly.

Excellent, simply, awesome!

Simply Fantastic! I followed the directions to a "T" except for adding 1 tablespoon rosemary, 1 teaspoon oregano, and 1 teaspoon thyme to the dough. I also let the dough rest for 20 minutes (giving it time to rise) before adding the topping and baking for a little less than 20 minutes at 415 degrees. Did not add any salt to the top though.

This is now my bread recipe of choice. For those who didn't add onion. Try dicing the onion and soak in some water for a few minutes. Takes the bite out but you still have the onions and flavor. I also do this when making a salad. Thanks for the recipe Michael

This was very quick and tasty. Per reviews, I omitted the salt on top. Used double the cheese & sprinkled it on after baking 10 minutes. Next time I will try more toppings. Fine with dried rosemary.

I am SO glad I made this! I played around with the spices, but this was awesome. I only had 1 package of yeast, so I had to cut the recipe in half, and it was perfect. Thank you!

This was wonderful. Very easy to make and turned out perfectly. I topped mine with Olive oil, kosher salt, sliced green stuffed olives, tomatoes from the farmer's maarket (sliced thinly) and freshly grated parmesan cheese. My neighbor came over as it was baking and loved it so much that I finished up giving her half of it. She was in heaven. Thanks for posting.

This bread is unbelievably good! I can't believe it was that easy to make and is so good. It truly makes me wish I had found this recipe long ago. I added only 1 tsp of salt to the top and throwing some Italian seasoning and garlic in while I was kneading. I also omitted the onions, only because I didn't think it would go over well with the kiddos. Next time I think I'll do half with tomatoes and onions and the other half just with the Parmesan cheese and spices. Awesome recipe, will be a staple in our house!!!

good recipe. nice and chewey. i didn't use the onion but did add some golden raisins in at the end of the knead. i like the salty sweet thing.i only put in half a T of yeast and i let my dough rise for 45 min. in the bowl, and a half hour in the pan. Also used just half a T of seasalt for the topping.

This was wonderful bread. After eating some great foccacia at a restaurant, I really wanted to try making it. This recipe was very simple, almost impossible to mess up, and the bread tasted just as good as the at the restaurant.

This is delicious and looks beautiful, way better than store bought. I added about 1/2 tsp garlic powder to the dough, then sprinkled a little more on top before baking. The texture is crunchy on the outside and chewy inside, and deliciously salty. This is surprisingly simple, with lots of the ingredients on hand. Will be making this one more often...

Yum! Loved this bread. I halved the recipe since I needed bread for sandwiches and mad 4 large sandwich sized rounds. Was very easy to make and it tasted so good!Will make this again. Thanks!

The taste is wonderful, but I found this to be a little flat. Great base recipe and very fast! I made 3 loaves, 1 with Tomato/Basil, 1 with Green/Black Olives and Rosemary, and 1 with 3 Cheese Blend... brushed all loaves with garlic oil first! I did choose to leave out the onions as I chose other toppings.

Thanks for the easy & tasty bread recipe! Next time I will top it with bell peppers and more spices, but the parmesan, rosemary & olive oil were lovely!

Just made this amazing bread for supper and it's a keeper. thank you so much for sharing Michael. I did like others mentionned and reduced the salt. I will be making it again. Best ever!

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!

Came out great and made for some good sandwiches. Can't wait to try out different toppings!

Oh dear, really disappointed with this recipe. This does not have the texture of foccaccia bread at all, despite following the instructions as written. The only change I made was adding dried italian herbs to the dough. It's certainly edible, but I was hoping for a nice fluffy foccaccia that could be sliced to use for sandwiches. This barely rose more than a pizza dough, and I did proof my yeast and knead with my KA. Used the right size pan too. Hmmmm... maybe will try again to give it a second chance but so far, not so happy.

So quick and easy. Excellent dough for making pizza.

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!!

This was really quite good. I thought the dough came out a bit floury. I went with half garlic and half onion after reading some reviews. I also halved the amount of salt I used in the recipie and on top at the end. I'll probably add more rosemary next time I make this!

As written, this is a good recipe. I can already tell - this will be a five star recipe with a few modifications. I agree with the other reviewers that having more of the "good stuff" mixed into the bread will really kick this up a notch. More herbs and cheese in the bread - I'm thinking about carmelizing the onions next time, and adding that with some roasted garlic and maybe a soft cheese like brie to the bread dough. Mmmm - this is a great base to experiment though!

Excellent!!! I mixed rosemary in the dough in addition to sprinkling it on top. I used a combo of Romano and Parm on top too. Delish! This is my go-to recipe.

Made this for the line in our kitchen. It went over really well with the customers, especially coming right from the oven. Thanks!

this bread is absolutely incredible. i am not used to something so delicious being so easy! i also halved the recipe and it made plenty for my family of 6. I made a dipping sauce for it with 2 parts EVOO, 2 parts balsamic vinegar, and a tsp of minced garlic. i am never buying specialty breads again! even without the sauce, it was perfectly salty and full of flavor. I had to use bread flour because i was all out of AP, but I don't know how much a difference that could have made in this case. I like other reviewers, lessened the amount of onions just a little bit and added about a 1 1/2 tsp of minced garlic.I also added 1/2 tsp of garlic powder. *My family LOVES garlic* I just threw whatever I had on top, which was poppy seeds, dried rosemary, and a tsp of kosher salt. This recipe will become a once-a-weeker at my house.

Excellent and easy. Served this with Happy Shrimp to the Clemmons and Princes on 4/11/09

Delicious! I increased the chopped onion to 1 cup but I cooked the onions first before adding them. Instead of topping with rosemary, I added into the dough. If you really like rosemary, add more!

It was good, not great. Certainly nice time-wise and easy to whip up but needs a little more flavour. Now I did use dried rosemary - maybe that was the problem.

I made this recipe for my Chef at work. Let me tell you something....it was a huge hit. I have modified it just a bit. I don't put rosemary on top. I finish it with olive oil, salt, parmasean, and a light dusting of cornmeal. Beautiful thing it is. Thank you!

Caution!!! Makes a HUGE loaf. Use the pan size recommended or half the recipe. This loaf is more about 20 servings. It is DELICIOUS and I am making it again tonight as written (but halved). The onion is good and cooks fine in there so go ahead and add it, finely chopped.

A little bit disappointed with this bread, Nice overall taste but I did find the bread to be too doughy! I love Foccacia but I guess I would much prefer a more rustic crunchy Foccacia bread.

This recipe yieled a ton of Foccacia, worked well, was super simple to put together too. Originally we had wanted homemade garlic bread with dinner. So, with garlic bread in mind, I changed a few things. Instead of chopped onion, I roasted some garlic cloves and grated onion into the smashed garlic making a paste. I would say there was about 1/4 cup of the roasted garlic, onion paste which I added in. And, instead of using rosemary on top I had an Italian Herb Blend & Herbs de Provence in my pantry, so I went with those. Very good bread & I would recommend this recipe to others.

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!!!

I love foccacia bread and I've made it many times. This was the first time I've made it with the onions inside the dough and, admittedly, I was afraid the raw onion taste would be too strong for my kids, but that wasn't the case. My kids never even said anything about the onions, although I only used half of a small onion. This was a very good foccacia bread and I will be making it again.

So Delicious, Easy, and Fast! With an hour and half to go one night I decided I wanted fresh bread of some sort with dinner. I didn't want to go out, so I did a quick search and found this. From beginning to end really was just a little over an hour. I added a tsp of sugar to the yeast and water to help the yeast out a bit. I added a tsp of dried rosemary right to the dough, to the top I used coarsely ground sea salt, rosemary, oregano, and Parmesan cheese. Ended up making this twice in one week. I can see endless possibilities for the variations on this recipe. Amazing! It is moist and tender and makes a giant loaf.

Totally amazing, seriously. Wow. Okay......I used a garlic infused olive oil in mine and I also added a garlic and onion seasoning that I have to the dough. I broke the dough into half because I wanted to make a round foccacia. This recipe easily makes two large rounds of foccacia. As I olied my baking sheet, I sprinkled it with corn meal before placing my dough onto the sheet. The first round I added more garlic and onion seasoning along with a romano, parm. cheese mixture and the garlic oil and salt. The second round I skipped the cheese but added everything else on top and preferred that taste much more. This will become a staple. You can easily change up the flavor like I did by removing the rosemary and adding different seasonings or using an infused oil. Very highly recommend this easy to make and bake recipe!

Delicious! I followed recipe as written, except to sub sugar for the honey. I also added thinly sliced tomatoes to the top. We all loved it and I'll definitely be making again!

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!

I thought this was a great basic recipe. For the topping, I only used about a teaspoon of salt instead of the whole tablespoon. I skipped the onions, but you could easily and tastily slice some thin red onion to put on the top and I am sure that would be delightful. Thanks for the recipe.

I loved this and so did both of my girls (1 and 3). I added sliced red onions and artichoke hearts to the top as some others suggested and it tasted wonderful. Can't wait to make again.

I have made this recipe several times and love it both for its versatility as well as its speediness. I tend to substitute sliced black olives for the additional salt on top, but I have also been known to make it with sundried tomatoes instead. You can switch up the herbs, too. Rosemary is terrific with the black olives but when I use the sun drieds fresh basil is amazing :)

The only change I made was to omit the onion (personal preference). This was very good but because we don’t normally use a lot of salt, I wish I didn’t add the additional salt for the top. It was still very good and the bread had a wonderful texture.

Fantastic and reasonably quick, for yeast bread! Nice with pasta and a salad. I halved the recipe and formed into a 10" circle - made 8 big servings. I omit the chopped onion, but add a little onion and garlic powder to dough. I also cut back on the kosher salt topping - using only 1 tsp - it was plenty. This will be a favorite for us. Thanks! UPDATE: I love this recipe and have been making it for years. Now, I make 1/3rd of a recipe and it's perfect for 4. Today, I discovered a new use for leftovers. Cut the slices of focaccia horizontally and use as a pizza base! I made Margherita pizzas with ricotta, fresh tomatoes, basil and whole mozzarella - topped with a little olive oil, a little more grated mozzarella to hold it all together and freshly ground pepper. Toasted in the oven for about 10 minutes - AMAZING! I may make extra focaccia from now on just to have the leftovers. So good...

The original recipe is too large for a regular focaccia loaf. I think the cheese and herbs should be mixed into the dough along with the onions to give it the flavor it lacks.

LOVED this recipe! I have been looking for a good foccacia recipe for a while, and this was it! I used less salt, as suggested by other reviewers. I also brushed some olive oil over the bread after baking it. Eaten fresh out of the oven= HEAVEN!!!!Thanks for the wonderful recipe!

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

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!

This was absolutely wonderful. I loved the ease of making the recipe and the fabulous results. Since the spices are sprinkled mostly on top of the bread you can really mix things up a bit and try an endless array of spice combinations from the sweet to the savory. This is a very good basic recipe for foccacia. I am now officially in love with this recipe....thank you and good day!!! lol

Very yummy and easy! Love it, thank you!

This is a wonderful recipe. Be warned though, it is a very sticky dough, and if using all purpose flour it's going to be closer to 7 cups than 5, but I've also made it with bread flour (which I prefer) which uses 5. I usually chop up some garlic and kalamata olives to add to the onion, reduce the salt to 1 teaspoon in and 1 teaspoon on top. We love it, and it smells so wonderful while baking.

Amazing. Did puff up a lot. Made half a recipe and fit perfectly into 9x13"pan.

this was amazing. i cut the oil o top by alot. fresh rosemary is a must! i made a pizza with this the next day, followed the recipe then added a bit of pesto, diced tomatoes and feta cheese, to die for!

Wow, this was incredible! I made it last night and am making more tonight. I can't wait to make a sandwich out of it too. Yum, thanks for sharing such a delicious and easy recipe!

Just made this for the first time, my house smells divine right now! I added some sliced tomatoes, fresh basil,(instead of rosemary), sliced meatballs and mozzarella cheese. I will be making this one again! YUM!

Great basic recipe. It had a bit too much rosemary for my taste. Next time I make this, I will quarter the rosemary. Add minced sautee dgarlic, and saute the onions.

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

Scruptious! My family devoured this. Thanks, Michael! I substituted some freshly ground whole wheat and flax seed for the white flour. And I also subbed some Italian seasoning for the Rosmary. This recipe is a new family favorite. By the way, my family really enjoyed dipping it in pizza sauce. I think it would be good to dip it in warm olive oil with Italian seasonings too.

MAKE IT TODAY! Very easy-made it twice this week..didn't have Parmesan-so I topped with rosemary/(ground) sage..kids complained all flavor was only on top 2nd time: I split the salt and put herbs/salt on bottom of pan before dough, then topped with remainder and made *doubled batch second time :-) GREAT *don't double salt in the dough..less is better.

I like this bread and will make it again. It has a light, fluffy inner texture. I used the prescribed 1 Tbsp of salt inside the dough, and just a sprinkling on top, and found it to be too salty tasting. Next time I will reduce the salt to 3/4 Tbsp instead of 1 Tbsp. Also, I don't know if the cheese is necessary but it gives it a nice appearance. A note about baking method (I did two loaves, each with a different baking method) - a dark bottomed pan coated with oil produces a nice medium brown bottom crust, but baking on wax paper resulted in the crust sticking to the wax paper and the bottom not browning at all. I had read the reviewer who said to use parchment paper and decided to use wax paper since I didn't have parchment. I don't know if the result would be the same, but I'm not willing to try it. Use an oiled, dark bottomed pan and you won't be disappointed.

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.

Excellent, easy recipe. This was my first time making bread of any kind. I made this Foccacia bread to go with our meal of Spaghetti and Meatballs. It was perfect. Everyone raved over it and my husband has requested that I make it at least once per month for sandwiches. Next time I might knead some of the fresh rosemary into the dough... it kept falling off the top of the bread when it was being eaten. Thank you for this recipe!

this was my first attempt at foccacia & I have to say it came out excellent! I used my bread machine to do all the work then let it rise in the fridge overnight...also I used an 8 inch springform pan & I did cut the recipe in half. Brushed the top with garlic oil then sprinkled with chopped rosemary.....added garlic powder, shredded parm cheese then thinly sliced tomatoes. VERY good with some dipping oil. I thought the only way to get the excellent texture would be through a professional bakery but nope the home kitchen worked perfectly. I used convection bake for 20 mins. You must try this ! thanks, Michele

I have made this 3 times in the past 2 weeks. I add sun dried tomatoes, Greek black olives (sliced) and an assortment of herbs (oregano, basil, rosemary etc.)to the batter. You can pretty much add whatever suits your taste. It makes excellent panini sandwiches.

This is only the second time I've made bread, so I was wary of trying something that seemed as exotic as foccacia. However, this is a very easy recipe to follow and it turned out perfect and delicious. I had a group of four people over for lunch. They saw the bread on the counter and it was gone very quickly. I did not make any variations except leaving it in the oven about 5 minutes longer (my oven seems to be cool) and adding Italian seasoning and garlic to the top of the foccacia. Huge hit. I'll be making this instead of buying bread at the store to make paninis with or use in dips/spreads.

Excellent, easy to make bread.. everyone really liked it! Added minced garlic and some cheese into the dough as well as on top. So good when it first comes out of the oven. This recipe could easily be tweaked with other additions. A keeper, thanks.

Just had this for dinner tonight. It did take alot longer than an hour to rise but absolutely worth the wait. Used it for chicken sandwiches....so delicious. Thanks for sharing.

I love this bread. So easy to make and the texture is wonderful. I love that I can make it from start to finish in a hour. Great for a busy family.

I read reviews about too much salt, and I cut it down to a teaspoon rather than a tablespoon in each case, and it still turned out a little to salty. The second time I made it I used closer to 3/4 t on the top, and it was excellent. I am not a fan of raw onions, but these cook fine as they bake, so I didn't find it necessary to saute them. I loved how quick this works up!

perfect bread. it makes a lot and keeps really well for a long time. on my second attempt, i made it into pizza, halving the recipe and using 1 c. whole wheat flour and 1 1/2 c. white bread flour. still so delicious.

This recipe was very easy to follow. I made it twice today. First time I followed the ingredient list exactly....the bread was exceptional, but had wayyyyy too much salt. Second time I put in only 1/2 tbl salt to dough and none on top. I also substituted half whole wheat flour. Makes a great savory bread with a nice crust for sandwiches

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.

Absolutely yummy and so quick to make! Thanks for posting!

I have made breadsticks out of this, used it for pizza crust & panini bread. I used half the salt, and added garlic and oregano to the dough. No salt on it after it was baked either. Everyone loves it.

Just got this out of the oven and cool enough to eat and it is ggoooooodd. Used my wife's roasted garlic and onion tomatoes and it was a perfect combination.

Not my first attempt at bread but it's been a long time since I've made it. And it was truly worth the wait. I followed the recipe exactly as is except I didn't have parmesan but I had some goat cheese left over and it worked great! I also added sun-dried tomatoes, green olives, red bell peppers, red onions, and salami. All leftovers from the refrigerator and pantry. All that aside the star was the base recipe. Thanks a lot Michael, this one goes on my repeat list

Wonderful recipe exactly as written! To address the 'salty' reviews, for some who may not know--it makes a huge difference to use KOSHER salt, NOT table salt and when using kosher, Diamond Crystal is a coarser grain than Morton Kosher. If you measure a tablespoon of Diamond Crystal next to the same amount of Morton Kosher and table salt, volumewise the DC will hold less salt. The coarser grain won't dissolve as quickly as table salt. That's why salts such as pickling salt is so finely grained, it dissolves quickly into the brine. Most chefs will use kosher salt because it's easier to pinch up the salt and distribute it over the food. Try cooking two small pieces of steak sometime using the same amount of both types of salt and see which tastes saltier. hope this helps. Thank you, Michael for the recipe!

I divided this recipe in half as I didn't want quite as much bread. I added extra spices (garlic powder and Italian herbs) into the dough. This was very tasty, though I wish I hadn't put the cheese on til later in the cooking process as it got rather crunchy! I'll make this again, as it was easy to do and forgave me for using partly whole wheat flour :) Thanks!

EXCELLENT! I've made this numerous times and it's been a hit everytime. I don't know how many times I've been asked for this recipe.

I've tried this a couple times and have always been impressed with how easy and delicious it is. Wonderfully soft, delicious dipped in olive oil.

I used onion powder instead of diced onions and it turned out great anyway. I also covered the bread with a bit of garlic butter as well as the olive oil before baking, it was amazing. Perfect recipe to change or keep as is. Thanks for sharing!

Loved it, and got rave reviews from my family. That said, I did tweak a few ingredients. I used two cups whole wheat flour and a scant three cups of regular flour. I added a teaspoon of garlic to the dough, and probably a little more than 1/2 cup onion. Along with Parmesan cheese, I baked it with thin slices of green peppers. Once out of the oven, I added feta cheese, chicken (with some tomato herbs from Seasoned Home), tomato slices and mozzarella. Yum!!!