5 Star - This may taken a long time to prepare but the end result was fabulous. I made this on a very hot and humid day and baked it at night for lunch the next day. The instructions were great! I was getting a little worried that my dough was not sticky and stretchy and was tempted to add a little more milk but I didn't and it all worked out fine. The bread itself was soft on the inside yet chewy on the outside like good Focaccia should be. The only criticism I have and I think it's personal taste, is that I wish it had more filling on the inside. Other than this I would be happy to pass this recipe to any bread lover. Thank you RSC #11 Chef
5 stars. What a great combination of ingredients to make a unique almost stuffed focaccia. With such a small amount of yeast, the texture was still quite light. Reviewed for RSC #11.
5 stars! This bread takes a bit longer to make, but it's worth it. It has excellent flavor and smells wonderful when baking! I subbed in a bit of whole wheat flour for the all purpose and didn't sprinkle the top with salt. I sprayed the top of the bread with cooking spray and sprinkled it with more asiago instead. Made and reviewed for RSC#11. Good Luck!
This focaccia was tasty. I liked the mixture of ingredients in the filling. However, I had some trouble with the directions. There was too much flour, which I wasn't expecting. I had to start over entirely and ended up using about 1/4-1/2 cup less than the recipe called for. I also coated the pan with olive oil before letting it rise. This made it a little more manageable. The finished product had a great texture, though I think that some rosemary or oregano would have been a great addition to the dough. Good luck in the contest!
I liked this dip alot I made it for an office party of mine and it was a big hit needs a little less salt. Other than this it was great.