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This is very good bread, and not so very difficult or time consuming, either. I roasted fresh tomatoes the day before and kept them in the refrigerator until about an hour before I needed them. I used bread, rather than all purpose flour, and needed close to 1/2 cup more flour to get a soft dough that I could knead. Instead of rolling out the dough, I patted and pushed it into two 9-inch square rimmed baking sheets. I also baked the bread at a lower temperature that given because of my small and erratic oven. I'm very happy to have made this on what is becoming the hottest day of summer so far. Thank you very much for sharing your recipe with us.

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mianbao July 17, 2011

Although I did use a very large clove of garlic, the recipe was followed & the resulting focaccia was absolutely delicious, & I think the cornbread made it very special, at least it did so for me! This easy-to-prepare recipe is a definite keeper! Thanks for sharing it! [Made & reviewed in Bargain Basement tag]

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Sydney Mike January 01, 2011

This is probably the most delicious bread I have ever made! Great combination and fairly simple to prepare as far as bread goes. I goofed a little and rolled it out too much, so it didn't get very tall - really the second rise it didn't move all that much at all. Next time I'll only roll out to about a 10" square and hopefully get some nice high bread. I made this vegan so left out the parmesan cheese, and I subbed 1/2 whole wheat. The tomatoes really shine here, my daughter is taking the leftovers in her school lunch, believe me that's a huge compliment! Thanks for introducing me to this gailanng.

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magpie diner January 10, 2011
Cornbread Focaccia