8 Reviews of Focaccia Bread Herbed With Black Olive & Fresh Rosemary

From: Sackville

On Apr 9, 2003

What a delightful bread! I actually had a recipe for focaccia bread before this, which I thought was pretty good, but I will be using this one from now on. It is light, cooks to a beautiful golden brown and easily makes two 12 inch rounds. Make sure you use fresh, real Parmesan cheese and fresh rosemary for the best taste. And I thought it got even better the next day for lunch! Worth noting: the time given to prepare and cook it is a bit misleading. If you count all the rising times you'll need at least an hour and a half from start to finish. Still, it's definitely worth the effort. Also, I only needed about 2/3 cup potato water to bring the dough together.

From: NcMysteryShopper

On Aug 31, 2005

This was so delicous that half of it was eaten before dinner was even ready. Great Flavor and pretty easy to make. I will make this one again and again!

From: kokeshi doll

On Dec 31, 2008

This is one of those "if I can do it, anybody can do it" recipes. I'm the world's worst bread baker, but I managed to turn out just about perfect focaccia with this recipe. I divided the dough in half and baked half plain and the other half with the olives and rosemary. I actually prefer the plain, but both are delicious. This has perfect focaccia texture - golden, crispy crust with chewy interior. Wonderful.

From: *OzMan*

On Oct 10, 2005

Well, I had to try this and seeing as it did not require a bread machine, off to making this I went! At first I thought it may be more than I could handle, but as surprised as I was, this came out GREAT and was delicious!! I am now the proud maker of bread, and thank you for a great focaccia recipe that I will use over and over again. This will be great for sandwiches and you MUST use fresh herbs!

From: ~Nimz~

On Apr 13, 2006

Rita this was very good and easy to make. Served this with baked spaghetti that my sister and I put together for our home study group. Thanks

From: Chef #290793

On Jan 26, 2008

Yum!!! Very easy to make since you're mostly using the food processor. The flavor is excellent and it rose beautifully. Highly recommended! Thanks Rita!

From: Donna Matthews

On Oct 28, 2006

With the potato, this was a bit more work than my other facaccia recipe, but the end result was very good. I had a bit of a problem with the center not being really done when the edges were quite done. I am wondering if I should remove the bread from the oven while it preheats up to temperature; or maybe I need to make sure my pan underneath has boiling water in it. The flavor combination of the rosemary, olives, and parmesan was excellent.

From: SarasotaCook

On Sep 9, 2009

Great bread, I used olives, some sundried tomatoes and a little onion. All three. But loved the recipe. Turned out great.