This was a pretty good recipe overall. I did make a few changes to the dough. Instead of using all white flour i used half white and half whole wheat, it came out delicious. As for topping my focaccia i added fresh ground pepper, rosemary, and carmalized onions. As it started to bake i could smell the rosemary aroma wafting in the room. When i removed the bread from the oven i let it sit for about 5 minutes, then cut into it. The edges where crispy, not like the normal kind of edges you'd get if you make the yeast kind focaccia,i also think it's partly because when i tried to make the focaccia fit the pan the edges where the thinnest part. The middle of the pan is nice and soft. Overall it's a good recipes, but i'll probably try the yeast kind and compare it later.
This recipe was pretty good but there's one really important thing: a whole teaspoon of cayenne pepper is way too much. 1/4 tsp would have been much better. Also it didn't rise as much as I thought it would but that's probably just because it has no yeast. I will make this again but I will have to experiment with it.
excelent base and sooo easy! top it any way you want I used finely choped green onion thym sage oregano garlic powder basil cayene grated marble cheese and lots of rosemary. It came out perfect! It also makes a good pizza crust if you stretch it out over a large round pan then top it with sauce cheese and whatever your heart desires! I have made it both ways many times with many variations always a hit!
What a pleasant surprise this bread turned out to be. Like some of the other reviewers before me I had my doubts about a non-yeast focaccia and how tender it might be. I doubled the amount to make 2 loaves for a dinner event (mixing in my KA w/ dough hook) and took the advice of one other poster to bake in my two round 9" cake pans. I did have to add a bit more flour (1/3 C or so)so that it would all come together nicely. It is a sticky dough but with well oiled hands it settled into the pans nicely. I did let it rest in the pans for about an hour prior to baking. Don't know if this made a difference or not but it certainly didn't hurt it. It rose somewhat and was very soft and tender. I also topped with a parmesan cheddar mozzerella combo. Easy as could be and great bread with on hand ingredients. Will make again.
It was 11 o'clock at night and I was in the mood to bake bread. Looking in my cupboard and fiding no yeast I went googling for yeastless bread - this recipe came up. I had all the ingredients so I thought I'd give it a shot. Incredibly easy! I had to add extra flour to get the dough to the right consistency but it came out fluffy with a bard crust at the bottom. I baked it in a large frying pan and it turned out beautifully. I HAD to add some rosemary to it. One of the easiest most delicious bread recipies I've tried! Thanks a lot!
This does NOT need any additional flour added to it. This is a batter dough, which is meant to be wet & sticky. I used a cookie sheet lined w/ parchment paper, and lightly sprayed w/ cooking spray. It's quick to make, and easy to adapt to personal tastes. I didn't use the cayenne pepper. I added 1/2 teaspoon italian seasoning & garlic powder into the dough. I used oregano as opposed to basil, and did a combo, of parmesan, mozzarella, and muenster cheese. I will add this to my recipe box, thanks for sharing!
This was pretty good for a quick bread for a meal I made this with soup for dinner. Which was nice to be able to put out fresh bread in 30 minutes. I did have to add about an extra 1/2 cup of flour before it was able to be handled. And for the top I used Italian seasoning garlic cayenne and a little bit of salt. Oh and parm cheese.
I have been using this recipe for a quick-go-to bread I think for almost two years; during that time each making returns a soft, moist, delicious bread that can be topped with ANYTHING you like--not just what the recipe says. I have yet to have this ever turn out badly, so I eye the low reviews with a critical grain of salt. If you do not follow the recipes instructions to the exact when you make this bread, it's no wonder you'll be disappointed. I have literally topped mine with half the spices in my kitchen--it's a versatile, quick and delicious yeast-less bread.
Very different from yeast-made focaccia I'd hardly even call it that. But still really good! I made some changes to the spices because I read the reviews that there was too much pepper. I changed the measurement to 1/4 teaspoon and it was STILL too much. I'll add less next time. Instead of garlic salt I used garlic powder and onion powder actually a good teaspoon of both and then I sprinkled the top with coarse sea salt. It was super. I wonder if it keeps though?
