Easiest Focaccia Recipe
Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.
Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.
I was a little dubious after reading some of the reviews but I have made this recipe several times now always with excellent results. The reference to adding additional water means exactly what it says, add enough extra water to incorporate all the flour. You should have a soft dough; if it is stiff then you put too much flour in to begin with. Dough does not require a second rising but I have experimented with this and found the difference is minimal and whether you dimple your foccacia dough or leave it flat is a matter of choice. I think dimpling the dough and allowing the oil and seasonings to pool in the dimples adds more flavour to the cooked product. Try steeping dried Italian herbs in olive oil abd then pouring the lot over the top of your dough. Delish! I find this recipe creates a focaccia that is crisp on the outside and soft on the inside with big airholes perfect for mopping up tomato based sauces. Don't over think it and give this recipe a go!Read More
I agree with the previous reviewer. Nothing about this recipe is good. The directions are wierd, with the "adding tablespoons of water", to the inadequate rising time. There is not enough liquid in this recipe!! And, even though I added salt and herbs to the dough itself (not to mention the top) there was a huge lack of flavor. It baked up a little dry too, even though I did my best to save it. I've tried many of the other great focaccia recipes on here- try some of those instead of this one!!Read More
I was a little dubious after reading some of the reviews but I have made this recipe several times now always with excellent results. The reference to adding additional water means exactly what it says, add enough extra water to incorporate all the flour. You should have a soft dough; if it is stiff then you put too much flour in to begin with. Dough does not require a second rising but I have experimented with this and found the difference is minimal and whether you dimple your foccacia dough or leave it flat is a matter of choice. I think dimpling the dough and allowing the oil and seasonings to pool in the dimples adds more flavour to the cooked product. Try steeping dried Italian herbs in olive oil abd then pouring the lot over the top of your dough. Delish! I find this recipe creates a focaccia that is crisp on the outside and soft on the inside with big airholes perfect for mopping up tomato based sauces. Don't over think it and give this recipe a go!
I have made this recipe numerous times. Delicious! I have mixed in italian seasoning and garlic powder in the flour mixture for some extra flavor. I've even mixed olives with the dough and put cheese and veggies on top. Will continue to make this time and time again.
This really is an easy Focaccia recipe. I have made it before and just couldn't find my recipe. I also added about a tablespoon of olive oil to my dough, because I thought it was in my regular recipe. I place rosemary and parm. cheese on top of mine when I baked. To the reviewer that stated it was not that easy to make, I don't think it was any more difficult than most bread recipes. However, I make all of my bread with a mixer and dough hook. Just don't over mix or it will be tough.
I just made this recipe, it was so delicious! I found nothing difficult about the recipe and I've not had very good results with bread recipes, until now. There is lots of room to play with the ingredients. I added 2Tbs white sugar, 1/2 cup cornmeal and 1tsp. salt and 1Tbs. Olive oil too the flour and enough water to make a stiff, sticky dough, I followed the directions, kneading 1 minute and letting it rise 30 minutes, only once and then brushed on some garlic infused Olive oil and some parmesan cheese with a sprinkle of dried onions and some more course salt. It was amazing!! It was light and crunchy mmmmm!!! I am very proud of myself. Next time,I will add some cooked pizza toppings as it only took 10 minutes to bake. I will use this recipe often it's so good and I bet this would make yummy breadsticks!!!*
The first time I made this recipe, I found it to be a little bland, but very simple, and knew it would be easy to modify. This time, I added some garlic powder, a handful of mozzarella cheese, some parmesan, some dried onions, and a touch of parsley. But instead of rolling it out, I made individual rolls. Baked it for about 10 minutes, at a touch lower temperature, and my family went crazy!!
I agree with the previous reviewer. Nothing about this recipe is good. The directions are wierd, with the "adding tablespoons of water", to the inadequate rising time. There is not enough liquid in this recipe!! And, even though I added salt and herbs to the dough itself (not to mention the top) there was a huge lack of flavor. It baked up a little dry too, even though I did my best to save it. I've tried many of the other great focaccia recipes on here- try some of those instead of this one!!
this took no time and i added basil, sage, minced garlic and asiago cheese. 13 minutes was the perfect cook time.
I make this bread about 5 times a week... it's great with a salad and soup, and really dresses up just about any meal. It's absurdly easy and utterly delicious. I add a tsp of white sugar to the flour, and preheat the oven a couple minutes only before raising the dough, then turn it off and put the dough in to bake into a cold oven. I also use coarse salt to sprinkle and extra virgin olive oil ... it's really tasty. You can add seasonings, shredded cheeses, black olives, etc to vary.
Directions not as easy as they look...
I am a fairly experienced bread maker, but this was my first attempt at foccaccia. I read all the reviews and did add a tsp of salt and one of oil to the dough as well as about 3 tbsp of herbs and garlic. It turned out fantastic. My husband and I sat down and ate the whole batch with butter hot out of the oven. It was the easiest bread I have ever made. I used my kitchen-aide stand mixer so there was no mess at all. I wish everything in life was this easy and this good. A giant hug to Morticia for a new family favorite.
There is really something missing in this recipe. Made it yesterday, and seemed like not enough liquid, and really not much flavor. Will NOT make again.
I made this today and made just a couple of changes. I added salt to the flour, put 1/2 cup of olive oil on my jelly roll pan and turned my dough in that before stretching and poking with my fingers to get all the neat little divets. After raising (2nd time) I topped with Emeril's Italian Seasoning, Garlic salt and a little more olive oil. It turned out light and crispy and totally AWESOME!
I am not a huge baker so this recipe was perfect for me. I would say it makes about 8 servings if you cut it correctly. I did take the advice of others and added in about 1 tsp of salt for flavor. I customized my bread by rubbing the dough with garlic, an extra drizzle of EVOO. I topped it with sliced roma tomatoes, shaved parmesan and a sprinkle of italian herbs. I plan on making this as a side to my Italian wedding soup.
I have only made this bread 2 times - first loaf very bland so I added minced garlic nd shredded parmesean cheese to dough mix and also sprinkled cheese on top of bread before baking.....made a great difference....DELICIOUS !!!!!
Fantastic base recipie... I added olive oil to the dough as well. Doubled recipie with no problem then baked as one big piece, after topping like my favorite focaccia...pushing holes in the top, sprinkling with sea salt, rosemary and parm cheese. So good... so, so good. Family loved it. Thank you for a good basic recipie that I'll keep around...
Very easy! I've only made bread once before and that was 30yrs ago! I sprinkled Italian Seasonings and Garlic Salt on top before cooking, but forgot I was going to try to dimple top like in picture. I was going to use a meat mallot to gently press dimples? Not sure how that is done. You chefs might have to sit down for this next part, but I overcooked it by about 5 min and was too hard for my liking, so took a damp cloth, warmed in microwave and covered the bread in it completely. It actually brought it back to a nice soft crust! It took me ages to add 1 tbsp of water at a time, so will try previous tip of adding 1/4cup then 1 tbs at a time. Can't wait to try variations of this recipe, it was delicious!
This bread was very easy to make. That should have clued me in. It has absolutely NO flavor other then the salt on the top. It is missing a lot!
This recipe is fantastic WITH a little bit of changes. It was a little bland without it. I infused olive oil with garlic and rosemary, and put on top and sprinkled with an addition of finely chopped rosemary. Everyone loved it. Next time I will try some of the suggestions adding herbs , garlic powder and oil to the dough. Enjoy!
I have made this recipe many times, always with great approval. I learned to make focaccia in a cooking class in Florence, Italy, and modify this recipe with what I remember of that: before baking, I make little dimples all over the surface of the dough, then pour olive oil all over the top, filling the holes. It gives it a really lovely flavor and golden glow. The Italians said the more oil, the better!
This was so easy and delicious. I did add some crushed garlic, rosemary and sprinkled some parmesan cheese on top, in addition, before baking. My family loved this and I will be making this often.
I tried this recipe because of high reviews and was very disappointed. I was able to rescue the recipe because I bake a lot of bread, but a novice would have a hard time because this recipe is flawed at it's core. To make a good bread you need to add the flour slowly, in stages, to the liquid, giving it time to incorporate. I also recommend bread flour, but that is not a big deal as you can make delicious bread with regular flour as well. You WILL need to add more water - begin with 2-3 TBS more. I also add 1 TBS olive oil and 1/2 tsp each salt and herbs (optional), then dimple the dough after resting/rising and top with oil and herbs (1/4 tsp italian herbs, basil and 1/8 red pepper flakes for a kick). I brush with oil then tomatoes sliced thin and parmesan. I am all about taking recipes as a start, but even the start of this recipe is flawed so be careful, or better yet find another.
The recipe states "stir in additional water." There was only the warm water, 1/3 cup, listed in the ingredients. I didn't notice this until I was half way through preparing it. So I added a cup of water for my additional water and then the flour and salt. I added a LOT more salt, 2 tsp. I added lemon rind and rosemary to the top after brushing it with olive oil. My kids LOVE taking this bread as a sandwich to school! Thanks for the recipe!
This is THE easiest, as the title says, sprinkled the top with an herb mix of Basil,Oregano,Thyme and Savory, and also sea salt..........wow!
Thank you so much for posting this! I am new to bread-making and love artisan breads, but they can get really pricey. I found this recipe, decided to try it, and it was great! I don't see why people are complaining about the directions - I had no problem comprehending the part about adding water a tablespoon at a time. I will say that it took longer than half an hour to rise - I let it sit on top of my preheated oven for about 50 minutes before it looked to be the right size - and definitely will add salt to the dry ingredients next time, as the garlic salt I sprinkled on top was tasty but not enough. All in all, a perfect recipe for a beginner, one you can tweak to your liking and one I will make over and over again!
Whipped this up to serve with a bean salad. I took note of the other reviews and added a teaspoon of salt to the dough. I also sprinkled in some dried oregano, basil, parsley and sage while I was kneading. I coated the top with about twice as much olive oil as the recipe calls for, coarse-grained salt, more oregano, basil, parsley and sage, and a sprinkling of Parmesan cheese. It came out absolutely delicious, with compliments all around.
I use this recipe often, and it's yummy! Great texture, easy and fast. I've substituted half rye or half whole wheat flour with great results, also.
I've never made bread before and this was so easy. I was confused about the water until I read other comments. I added black olives, garlic (minced) and Rosemary. I'm not a chef, but my fiancee thinks I am now! Thanks!
My husband thought this was "practically perfect bread" tonight. After getting a look, he modified it to "perfect bread." This was super easy, not messy to make, and tasted super. The only modifications I made were: - use 1 cup white whole wheat flour and 1 cup AP flour - mince a garlic clove and let it soak in a mixture of 3 parts olive oil and 1 part basil oil. Smear that all over the top of it. I let it cook just barely 10 minutes, and it was perfect.
So I stated my situation in another review. My daughter and I tried this recipe 2 or 3 weeks ago, and like alot of others, found it rather....lacking. One night however, we were left with a bunch of leftovers and no idea what to do with them. My youngest son mentioned this recipe with a twist. We made this and let it rise the first time, cut it in two, rolled half of it out, put the leftovers on it, rolled the other half out, put it over the first part of the mess, pinched it together and let it rise about 15-20 minutes, baked it and just.... WOWOOWWWOWW! Can't wait to make these "sandwiches" again! Morticia, on a personal note. 10 thumbs up from our family to yours!
This was my first time making focaccia, and it turned out great. It didn't rise as much as I would have liked, but the flavor was amazing. Served it with tomato and white bean soup.
This is literally the first thing I've baked that didn't come from a box. It sounded easy enough and my wife's favorite bread is focaccia, so I gave it a go. As far as "Easiest" is concerned...I would say not (my bread came out like a giant cracker or "thin crust" pizza dough). One writer said to add more salt - which I did and it made the taste reasonable. I also added some rosemary, but not enough. It is a good starter for variations, but the directions are not "easy" enough for a first-timer.
Turned out very weird, I followed the recipe to a tee and it turned out very flat and looked undercooked, but I baked it for the more than the alloted time. :( hopefully next time it will be delicious.
I hate yeasted bread recipes since I have no bread machine and no stand mixer. This was perfect and came out alot thicker than I anticipated. Even being in Maine with the house being a tad chilly this rose nicely (with some help from the warm mist humidifier) and came out beautifully. I added Italian herbs to the dough and sprinkled the top with the same, sea salt and some freshly shredded Parmesean/Asiago/Romano cheese. Perfection.
Tried this recipe tonight and not only was it super easy and quick... it was absolutely delicious. The children ate it all as a snack. I liberally salted the top and drizzle rosemary flavored olive oil (simmered the oil on the stove during proofing) and added onion and freshly grated parm cheese. I only baked for about 8 minutes at 475 and the bread was perfect..
Being familiar with making bread really helps but it is a great base... depending on what we are serving it with I add all kinds of stuff to make it savory or sweet depending on the meal... Even made sandwich bread by pressing it into an 8" round cake pan and it came out thick moist and delicious. I also love breads with goodies in them and have kneaded in a lot of combinations: sliced olives with shredded Parmesan cheese; caramelized mushrooms with cheddar; chopped pepperoni and mozzarella; been topping it before baking with coarse ground garlic, sea salt and garlic blend sometimes adding other herbs too. with sweet bread I've been sprinkling it with raw sugar and cinnamon. Only problem is we can finish 2 loaves a day!!! Also used 1/2 cup wheat flour for health and flavor and it was even better!
I made this as the recipe states and it was blah. I also rolled it too thin so it was hard in some spots. I will try again with spices and rolling it much thicker.
I have always served focaccia bread to mop up remaining pasta sauce or to dip in seasoned olive oil, so the lack of salt in this recipe didn't keep me from trying it. I followed the directions completely except that I let it rise a second time and did not roll out the dough. After the first rising, I kneaded it slightly, then stretched it a bit and put it on a baking sheet drizzled with olive oil. I let it rise a second time for about 15 minutes, then dimpled it with my fingertips. I drizzled it with olive oil, sprinkled it with sea salt and fresh thyme. I baked it until it was golden brown on top. While my pasta was cooking, I cut the bread into large pieces and sprinkled an Italian cheese mixture and chopped garlic on top. I put the oven on the broiler setting and browned the bread just enough to melt the cheese. The salt content in the cheese and the sea salt baked into it gave the bread just the right amount of saltiness, but it also wasn't overpowering when dipped into my seasoned and salted olive oil dip mixture. I've bookmarked this recipe so that I can use it again. My husband loved it.
This was great! I doubled the recipe and added 1 teaspoon of salt to the yeast and sugar mixture. When adding 1 tablespoon of water at a time, I ended up using 1 cup. So it will probably be about 1/2 cup if you don't double the recipe. I mixed olive oil, garlic powder, and some herbs and brushed it on top and baked 5 minutes. Then I topped it with a mixture I had made earlier of tomatoes, onions, garlic, olive oil, parsley, basil, and oregano. Added some feta cheese and fresh basil and baked it for 5 more minutes. YUMMY! The bread was thick and chewy on the inside with a little bit of crunch on the outside. Just the way I like it.
Very easy and very yummy! I used frech rosemary in the dough and it turned out great! No left-overs!
Very good and VERY easy! I used a Kitchen Aid mixer with the dough hook instead of hand kneading and it was great. The water it mentions to add after the main ingredients are mixed...I jut added it tablespoon by tablespoon until the flour was all mixed in. I added salt into the flour mix, but will add more next time, probably 2 teaspoons. I also added fresh herbs and minced garlic on top. YUM. So good.
Great simple recipe! I added 1/4 tsp salt to dough per the advice of others. I also baked in a smaller pan... I like a thicker bread. I pierced dough with a fork, painted with olive oil, and sprinkled coarse sea salt and dill on top before baking. Baked for 10-12 mins. I painted more olive oil on the bread after baking to keep the crust soft and flavorful! Yum! Will definitely make this again!
I was disappointed with the vagueness of this recipe. Not knowing just how moist the dough should be was confusing as to how much water to add. More or less olive oil and/or salt was also misleading. However, I guessed pretty close and added 2 very thin slices of red onion, 1 Roma tomato sliced thin and 15 black olives, again thinly sliced on top. Added 1 T. of olive oil and about 1 t. of Italian seasoning. Baked 15 minutes and achieved a reasonable success. Have made notes of the changes to make a good product.
Thanks for sharing. A bit of tweaking resulted in a perfect loaf. Breadmaking is a bit of a challenge, so even though this recipe looks easy enough, those with little breadmaking experience may think the instructions are not clear enough, but unlike baking sweets, which requires exact measurements and methods, breadmaking is more of a loose method that is highly subject to conditions, ie. heat/humidity level fluctuations will result in different rise times even if I were to make this recipe 3 days in a row; the amount of water needed can vary each time I make it as well. Just keep practicing until you get to know the feel of a good dough (not too wet, not too dry) and don't be upset with the poster if their dough rose in 30 min and yours took 60. A bad bread is never a waste, the birds will love your failed experiments.
Every time I make this, it's great. I can eat a whole batch by myself in one sitting.
Extremely easy, fast, cheap and goooooood!
This bread was great and easy to make. I added a bit of garlic powder to the top before baking and it came out tasting great
I really liked this recipe because it is a bread that you dont have to plan way in advance and work on for hours, plus it tastes very good. It is the best on the first day, but seems to dry out quickly after that. I eyeballed the olive oil, and I know I used more than 2 tbsp. I also added some Italian seasoning on top with the oil and it turned out great.
I just tried this recipe, and I added a lot of things so that is why I am only giving it 4 stars. Its a great start but had room for improvement. After reading the other reviews I added in 1 tsp salt, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp rosemary and about a tsp or 2 of olive oil to the dough. While it was rising I poured about 1/4 cup of olive oil into a small saucepan and turned it on to low, I added one crushed clove of garlic, and 1/2 tsp dried rosemary. After 30 mins I did not knead the dough on a floured surface, I just kneaded it in the oiled bowl for a minute. After putting it onto my baking sheet I poked holes into the top and brushed on the olive oil that I infused with garlic and rosemary and sprinkled a decent amount of course kosher salt all over. 17 minutes was the perfect baking time for mine. I guess I did not spread it out enough on the pan because it came out a little thick, but I cut it into strips and it makes the perfect breadstick. We are having it with a grilled chicken salad for dinner, but I tasted it and its delicious :) Thanks for the recipe!
Our family of 5 enjoyed this recipe. I added dried oregano, basil and thyme to the flour prior to mixing and added shredded parmessan and mozzarella cheese to the top. I will definatley make again, with onion and jalapenos on top.
Perfect! It was almost TOO easy; I was afraid it wouldn't turn out. But turn out it did. I mixed Italian herbs, garlic, and freshly ground pepper into the olive oil before brushing. It was very flavorful and had a great texture. This recipe will be a staple!
a fun, simple recipe. add fresh rosemary to the dough, let it rise a little longer than stated and dump the dough out into a cookie sheet with edges that has a healthy dose of olive oil in it. This helps makes that bottom crust, crusty. Stretch it out with your fingers, rub that oil from the pan on the top, too and put lots of interesting toppings like sundried tomatoes, mushrooms,herbs whatever and let it rise a little more before baking. We like to eat a slice with soup and if you make a more plain version, you can split it horizontaly to make a sandwich.
This is SO fantastic! I have made this several times now and it never fails to please me. I have made it incredibly thin and in incredibly thick and everything in between. Every time it bakes exactly how I want it. I usually soak Italian seasoning in the olive oil and put both herbs and oil on at the same time. I add different herbs on top, depending on my mood. Coarse sea salt works perfectly for this recipe, as well. I have been having the most trouble with making pizza dough lately, and seeing as this was easy to work with I decided to add some salt to the dough and try it as a pizza dough. It works PERFECTLY. Just set the oven to 450 instead of 475 and leave it in there for about 15 minutes.
This recipe did not work for me. The bread turned out dry and hard with no flavor.
Fantastic!!! I add some salt to the flour.
Great recipe. I added a good couple of shakes of Penzey's Brady Street Cheese sprinkle to the dough and topped it with freshly-grated Parmesan cheese and drizzled with oil. Baked on my pizza stone until golden brown and crisp on the outside. Delicious! Hubby and I ate the whole thing for dinner with homemade roasted red pepper-tomato soup!
I have tried unsuccesfully for years to make a focaccia which resembles the restaurant variety. I made this last night and it was a hit with everyone! Only wish I had doubled or tripled it. What I love was that I could whip it up an hour before the meal, as opposed to "starting the sponge" the night before, as many recipes advise to do. I did use different flour, as self-rising was all I had on hand. Also, I ground up some dried rosemary and sprinkled on top. LOVED the authentic Italian taste of this bread. Next time, I will double the recipe and make smaller, individual loaves. Will probably have to reduce the baking time.
very easy and good
This was the easiest receipe and so yummy! my only suggestiong would be to add some salt to the actual dough to add more flavor. You could even add some herbs as well. I also but garlic oil on the top before i baked it. delicious!
I gave this recipe 5 stars because it's a good basic recipe. Yes it is bland if you make it the way it's written and do nothing else with it, but it's very versatile. There's a lot of room for creativity. I've always added extra spices (garlic powder, onion powder, herbes des provences, etc) to suit whatever I'm going to eat it with. I use it to make pizza. I've even made dessert pizza with it, I just added vanilla extract cinnamon and nutmeg to the dough and instead of sprinkling olive oil over it i made a basic caramel sauce and sliced fruit really thin. After it cool I drizzled melted dark and white chocolate on it.
PERFECT!!! Season however you want. I used a lot of ground sage and a little basil. So good. Double the recipe if you will be serving this for more than 4 or 6 guests. In a small bowl, mix together 1/2 cup olive oil, ground pepper, salt, basil to taste, and dip your bread in this as you eat it. You'd think you're at a restaraunt!
I loved this recipe. It was very easy but delicious. But I made a few changes. At the last knead, I folded in some Italian Seasoning and Herb de Provence. Then, after I rubbed oil and salt on top I sprinkled more of the spices and some grated Parmesan on. It was so great! Next time I'll have to double the recipe at least.
The end product is flat, stiff and tasteless. I was able to save it a bit, but I won't be making this again.
Really easy and good! I like quick bread recipes. I didn't even knead it, I let my Kitchen Aid doit!. I did add 1/2 of salt to the dough. I also topped it with some course sea salt and grated parmesan cheese. A nice combination of crispy and chewy.
Easy and had a very nice consistency. I did think it was a little odd it didn't call for salt in the dough. Thought it could use a little more taste, so next time I will try more salt and herbs or garlic or something.
Super easy and tastes delicious! I've brought this to potlucks and everyone loves it. I like to top it with oregano as well as salt.
Following another readers suggestion, I added extra olive oil and Italian spices; it tasted good, but next time I'm going to add way more salt, more olive oil, and more spices, then I think it would be really good. =)
I make this recipe with whole wheat flour, and it is a fantastic pizza crust!!
Easy, fast and good. Used basil pesto on top with thinly sliced onions...could use any topping to your liking or just as the recipe states...
This has become a staple in our house. I use a bit of flavored oil when adding water, sometimes add some herbs. Easy garlic bread: cook with olive oil and add garlic and sea salt over top. Best pizza ever: pre-bake crust until almost done then add any sort of toppings. Even better if cooked on a grill!
This was super easy! I quickly whipped it up when I had unexpected guests arrive to an Italian food night. Followed the recipe exactly when making the dough and turned it into more of a bruschetta bread using fresh chopped tomatoes & basil. More filling that way, and everyone gave it two thumbs up. Will definitely make again.
YUM! I added 1 teaspoon each of dried basil and dried oregano to the flour mixture to go with our dinner. But can easily see how this recipe can be adapted to fit a number of various menus.
I've made this 3 times, and it's disappeared within an hour all three times. I added salt to the dough after the flour was mostly incorporated and topped mine with tomatoes and garlic marinated in olive oil and basil and on another occasion caramelized onions. I love this recipe, it's so quick for a home made bread! Try this today!!!
I hate to give bad reviews, but this was terrible starting with the directions. I agree with the reviewer that said the directions were a bit hard to follow. My problem was with the amount of water and adding tablespoons at a time to incorporate all the flour. What kind of dough consistency is one supposed to have? Is it supposed to be a stiff dough? soft dough? No second rising? no dimpling of the dough before adding the oil? So against my better judgement, I didn't second rise and dimple the bread. It was a bit flat and tasted like flour or a biscuit...would never know I had yeast in there at all. I consider myself a very good baker and love making bread; never worked a bread machine so do it all by hand. Will have to find a different recipe.
I've made this several times, but I always modify it to combat the blah. Today I added rosemary, but it still wants salt and extra oil. Dipped in olive oil, Tuscan spices, salt and garlic, it made a nice snack. I've also used it as a pizza dough. I work red pepper flakes or spices into the dough and top it with sliced tomatoes, cheese and spinach. Think of the recipe as a blank canvas rather than a finished work.
This recipe is so fast and easy and it always comes out great! You can experiment by adding herbs and spices to the dough and on top of the bread before baking. Great with pastas, salads and as a sandwich bread! Thanks! :)
I would give this recipe 10 stars if I could. I did tweak it a little to suit my personal tastes, but the first time I made it exactly as-is and thought it was delicious. The second time I made it, I added more salt, a little olive oil and some minced fresh rosemary and thyme to the dough. Then when I put it in the pan (I baked it in my cast iron skillet) , I dimpled the dough, brushed with olive oil, sprinkled on some sea salt and then added a generous handful of grated parmesan cheese. I pulled it out at 11 1/2 minutes and it was PERFECT. Served it with steaks and roasted brussels sprouts.
Does anyone know can I leave this dough overnight? I teach a foods class and we often make pizza dough and leave overnight because we only have an hour. Wondering if it will still work ok?
Awesome and so easy! I make it all the time with different toppings. Have also used it for delicious pizza crust.
Definitely found it easy to make, and it came out light and fluffy. I brushed mine with a bit less olive oil, then sprinkled shredded mozzarella and dried basil all over it. I did not add salt, because sometimes the cheese gives enough of that and I didn't want to over-do it. But I think next time I will actually add some salt to the dough, as another reviewer mentioned. Very serviceable recipe, and easy to dress it up any way you like it! Thanks!
This was my first time making bread without a machine, so was quite pleased with the result. However, while the consistency of the bread was perfect, it tastes really 'yeast-y'. I'll have to try it out again to see where I went wrong. Other than that, it's a really simple recipe to follow.
Super easy and so delicious! So glad to have this recipe to play around with. :)
Amazing! A good, simple recipe that could easily be adapted. the dough came out very light after rising, and made a fantastic basic bread. I added garlic powder and black pepper to the top before baking. I love how fast it was, and plan to use this for pizza dough, and would love to try on it the grill next summer! UPDATE: Just did this on the BBQ, burners on medium, bottom of crust oiled for about 5 mins, then off to the side on indirect heat when I added the toppings (caramelized onion with red wine and balsamic, roasted garlic, cherry tomato halves, and zucchini matchsticks). Worked out amazing! really light and fluffy, with a crunchy bottom.
I see that there was quite a few reviews about this being bland. In Italy very little salt is added, should add more to dipping sauce or eat with some great Italian Cheese. I add cheese, rosemary with light salt and Olive oil on top before baking. Try and see. This is a good and easy recipe.
If you follow this exactly, it is flat and tasteless. It is a good starting point however, to add in what ever you want to flavor it. That being said, I think salt should have been included in the dough - not just to sprinkle on top.
This is my go to recipe! I made this for a family dinner and everyone loved it. Next time I will double the recipe so will be a little bit thicker. It was super easy to make. The only thing I changed was I put Salt in the Dough and coarse salt on top. It came out really good. Will definitely make it again.
I tried to make this bread today...it did not rise very much-I proofed the yeast correctly...anyhow, I got this mass of I-don't-know-what out of the oven and it was very bland. Perhaps next time...
Nothin' complicated about this recipe nor cockeyed regarding the mix except for the salt. Add a teaspoon more than it asks for and all will be right with the world. Add the water till you get a soft dough...and the rest is how you like it with Italian herbs and olive oil. A great and consistently good focaccia. Hats off to Ms. Morticia!
Easy and turned out great. Great little add on for any meal. Yummy right out of the oven while still warm. We serve this a lot with soup.
We LOVED this bread. It is super quick and easy. I just threw the ingredients into my kitchen aid stand mixer and Wa Lah!!! ...I did have to add extra water, because it was way too dry. I used a combination of garlic flavored oil, butter, sauteed onions, and a garlic and parmesan seasoning salt to top it off. I cut it in half for a yummy sandwich filled with thin slices of leftover steak, tomato, lettuce, pickles, avocado, and jalepeno slices. ...and of course mustard and a mayo sauce! It was delicious and simple! 50 Stars!
Awesome and easy! As others suggested, I added a scant tsp of sea salt to the flour, as well as a couple tsps of thyme, oregano, etc and a 1/4 tsp of garlic powder. (This recipe would easily support several Tbsp of herbs.) As my bread hook was doing the work kneading, I added about a Tbsp of olive oil then let it rise. After patting it into shape, I also brushed on olive oil and sprinkled a little sea salt. I preheated the oven to 475, put the bread in and then turned it off to "cold-bake" for 10 minutes and it turned out moist and chewy and sooo amazing. Sliced it open for some grilled veggie sammies. Yum!
Yum! We tripled the amount of yeast and it was really light and absorbent. We drizzled olive oil on it. This would also be good with herbs mixed in which we plan to do next time we bake this, and have it with motzarella cheese and balsamic vinegar.
This was excellent. I sprinkled seasoned chicken bits, cheese, and thin slices of red pepper, onion, and cherry tomatoes on top of it before baking. The texture was perfect--crispy on the outside and soft on the inside. If I weren't going to add any toppings I would definitely add herbs to the flour mix to give it some flavor.
This recipe was very easy AND affordable. I made some roasted veggie sandwiches with it. My only complaint (thus 4 stars rather than 5) is that the recipe doesn't state how thin it should be rolled or what size baking sheet to put on. I actually think I made mine too thick. I did add some tomatoes and italian spices to the top before baking. However, the recipe itself was perfect for me as it stood; only lacking additional instruction for the inexperienced.
This recipe was very easy and it was delicious. I added alittle oil in the flour mixture and it came out better than my pizza dough. I make pizza dough every week and make bread often, but I have never tasted anything like this. Try it and you will like it. thanks alot Sam!!
we made this, it was excellent. As a topping we used some thyme, rosemary, basil, oregano, italian seasoning, garlic and onion powder and a few roasted tomatoes. for a dip try some olive oil and balsamic vineagar mixed. MOST excellent recipie
I made this in my food processor and it was very easy, tasty, and light. I also let it rise after shaping. Excellent! It makes a wonderful bread for dipping in flavored oils.
I made this last night to go with some homemade chicken soup and we all loved it. I found the recipe very easy to follow and I'm a novice bread maker.I add the water a tablespoon at a time until I had a nice soft/sticky dough (about 6 tablespoons). I did add a tablespoon of olive oil to the dough as someone else suggested. Also, when I went to shape it after the 30 minute rising I found it kept "snapping" back. So, I roughly shaped it, covered it with a damp towel and let it rest another 10 minutes and then it cooperated fully with being shaped. I brushed it with 2 tablespoons of olive oil and topped it with some kosher salt and grated parmesan cheese. It was really delicious. Next time I will be a little bolder with the toppings. I wanted to make it as the recipe suggested the first time out. I cooked it for about 12 minutes since DH likes softer breads. Really easy, really good!
This bread was dry and not airy at all like some I'd had from a bread store. Ick.
Easy recipe! I was a little unsure about how much water to add but just kept on going until the dough came together. I've never made anything with yeast before and this was pretty fascinating to see it bloom. Last night I put italian herbs and chopped olives in the dough and tonight I'm using the herbs again, and sprinkling it with parmesan and rosemary.