2 Reviews

I made this to serve with Pasta e Fagioli soup. It was a good bread to pair with the soup. Then, I made it up as a gift mix with instructions to add the onions and cheese to the basic ingredients. We loved it. Mary

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Mary W. December 18, 2007

Had a sneaking suspicion this would be yummy, which turned out to be right. I did have to add 1/4 cup more water, but that might have been because I didn't use a bread machine. That said, while I only kneaded the dough briefly, I allowed it to rise twice (out of habit - it's what my normal focaccia recipe calls for). The first rising was for ninety minutes, then I shaped the loaf, and allowed it to rise a second time for thirty minutes before adding the toppings and baking. It's *so* good! We'll have this again, for sure. Thank you!

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GoKittenGo October 06, 2006
Cheddar Onion Focaccia