Focaccia

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This recipe results in regular bread. The texture is wrong, and the crust is unfitting for focaccia. Might as well call it "White Bread with Added Oil Calories"

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This receipe is easy and delicious. I did not have fresh thyme on hand so I used fresh basil and oregano instead. I did not want to make the full recipe so I cut it in half and it still came out perfect.

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I can't speak for the quality of this bread. Because of the way the recipe was written, in pounds, ounces, and vague "use the rest of the water" directions, rather than the conventional cups such, I had to do fraction math in my head while putting the ingredients together. I am NOT a novice cook, although new to baking bread. This recipe was so confusingly written that if I was a begginer, I might never try again. Please take another look at this nomenclature, and include cups vs. ounces and imprecise terminology, I had to throw the mixture away and did not get my hoped for warm foccacia bread.

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Light and fluffy. The honey activated the yeast quickly. The spinkled salt and herbs is a nice touch. We seemed to need to bake it a bit longer, though.

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Delightfully easy and delicious, a true crowd-pleaser. I have played around with flavoring ingredients and toppings (carmelized onions, rosemary, etc, always with success. This is one of the easiest bread recipes you'll find, perfect for a beginner with yeast. Also, I use a standard jelly roll pan becaue that's what I have, so I simply add a few minutes to the baking time since I have a slightly thicker bread.

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Easy to do and you can top it with anything. Leftovers, if there are any, make great quick pizzas.