Comments on: Rosemary Focaccia Bread

By: Cindy

Cindy — Sat, 29 Nov 2025 15:55:43 +0000

In reply to Stoniii. I do that too! Second rise is always on the baking sheet.

By: KB

KB — Thu, 06 Nov 2025 05:55:32 +0000

I’m so grateful for this recipe! I rarely nail the proofing times but it always turns out delicious.

By: Brit

Brit — Mon, 14 Jul 2025 21:39:30 +0000

Have made this several times and every-time we get complimented on how delicious it is! We love it so much it has become our favorite Italian side dish for sure!

By: Morgan D.

Morgan D. — Sat, 21 Jun 2025 18:42:40 +0000

I started using this recipe in 2020 or 2021. The last time I made it until this week was 2022. Obviously, with being out of practice making bread, I thought I would be a bit rusty. But no, this recipe is just as easy to follow as it was 3 years ago. I had a lot of fun with it and actually found it easier now than I did back then (no doubt from practice in the kitchen). I don’t know if I ever left a review on it but this is the best focaccia recipe EVER! It’s the ONLY recipe I use for focaccia.

By: Alethea

Alethea — Mon, 09 Jun 2025 17:00:01 +0000

Made this at least 25 times! Favorite go to recipe.

By: Stoniii

Stoniii — Thu, 22 May 2025 01:38:55 +0000

I loved the taste of this the only thing I would change is 100% do the 2nd proof in whatever your gonna bake it in. I tried transferring it and I definitely ruined it in the transfer….still yummy but I feel like it would have been more airy if inwas to proof it in the baking container

By: Serena S

Serena S — Wed, 30 Apr 2025 05:31:57 +0000

This a wonderful recipe! I live in Malaysia where it’s naturally hot and humid, so my dough rose beautifully in under an hour and I was even able to make two loaves with different toppings. The instructions are easy to follow. I agree with some of the other comments with the second dough rise in the pan itself, it’s easier and doesnt deflate with the transfer. I was wondering if you or anyone else have made this with whole wheat flour? Trying to add some healthier options in my diet but would still love to continue making this… I’m tempted to try adding one cup of whole wheat flour + 2.5 flour and see how it turns out but I dont want to waste any dough.

By: Stevie

Stevie — Tue, 08 Apr 2025 17:41:02 +0000

First time making and I’d say it came out great. However, the bottom of my bread looked slightly doughy. Very very bottom, as in, I could cut it off. What would cause this?

By: Susan Phelps

Susan Phelps — Mon, 07 Apr 2025 19:51:32 +0000

I made this and brought it to work and everyone is raving about it! Thank you for making me the office baker. Shared your recipe!

By: AJsaysOK

AJsaysOK — Tue, 01 Apr 2025 19:59:23 +0000

Love this. I wish I could get more of a rise but this is a solid recipe