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Focaccia Recipe

Focaccia

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (145)

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Average Rating:

Total Reviews: 145

Showing 51-60 of 145

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  • on August 16, 2011

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    Delicious! Seems like a lot of olive oil, but it comes out perfect. I followed the directions exactly, since it was the first time I made bread!! and it was perfect. The only thing we changed was we made 1/3 with grilled zucchini and squash, 1/3 with bruschetta and 1/3 plain to dip in our chicken soup. We added the grilled veggies 5 minutes before it was finished and added the bruschetta once it came out of the oven. Again, delicious!! Will definitely make this again.

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  • on August 14, 2011

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    This bread was on the menu for the first time today and we LOVED it! It was very easy to make. The only thing I will do different next time is back off on the salt sprinkled on top. I over did it. As she said, it was a crazy lot of olive oil, but I followed the recipe exactly and it turned out perfect. I even dragged the hubby in to see the photo so he could see how close mine looked to hers.

    It is good news to hear that it freezes well, because there is a lot leftover.

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  • on August 14, 2011

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    Thanks for the easy recipe - my first time making this type of bread. Huge hit with the family so I will be making quite often.

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  • on August 14, 2011

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    Easy & Delicious! Will make over and over!

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  • on August 12, 2011

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    I JUST MADE THIS BREAD AND IT'S NICE AND FLUFFY ...AND KRISPY...VERY GOOD..

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  • on August 10, 2011

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    This is a wonderful recipe. I make it a lot. Sometimes, I add an olive mix & herbs on top of a section while it bakes. You can do so much with this bread.

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  • on July 17, 2011

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    Making this for a second time tonight. It's awesome and easy to make - breads always throw me. Going to pair the focaccia with her bolognese sauce so it's going to be a good night!

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  • on June 30, 2011

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    This is an awesome focaccia recipe. Highly recommend. I'm a single girl who lives alone, so I can't eat the entire pan before it goes stale. However, I like to make a batch once a week, cut it into thirds, and freeze 2/3 of it. It defrosts beautifully on the counter in a few hours, and still tastes delicious with a crunchy, oily crust, and moist interior. I recommend using the full amount of olive oil she stipulates; it seems like a ton, but it all works out in the oven.

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  • on June 20, 2011

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    EXCELLENT!! I'm a HUGE fan of Annes. I have tried many recipes and not one has been bad or even just passable. They were all AWESOME!
    Who'd have thought that I could make some great focaccia? Anne did. Love you Anne!

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  • on June 10, 2011

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    Excellent! Baked half the dough and held the rest in fridge overnight -- was just as good the second day.

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