- Most Helpful
- Highest Rating
We very much enjoyed this bread. It has a lovely soft and lightly chewy texture and the topping is yummy. We actually used a couple of pieces of this under some scrambled ground beef mixed with leftover beef gravy and made it tonight's main meal with a side salad. Looking to enjoying the rest of it. Made for For Your Consideration. :D
I could not sleep last night so I started making this at around 4AM. Even though I was not quite with it, I could not screw this up. Instead of pulling out the mandoline, I used the vegetable peeler to peel off strips of potato. These worked beautifully with the fresh rosemary and I also added some fresh lemon thyme. I made half the recipe, which worked perfectly in my tabletop convection oven. Wonderful with my scrambled eggs this morning.
GREAT TASTING FOCACCIA, & I thoroughly enjoyed making your recipe! The only change I made was to use lemon pepper instead of the usual S&P, but that's no biggie! This was made just for the 2 of us, but another time I'd love to share this with company ~ Definitely a keeper recipe! [Made & reviewed for the VIP chef in the Vegetarian/Vegan Recipe Swap 19]
very good focaccia never made one before. even hubby ate it and father in law took the recipe home to make again :) made for RECIPE SWAP #27 - April 2009 in Aust/NZ forum
This was a nice and different focaccia bread. The potato and rosemary combination is delicious and adds a nice touch to the bread. I only had to use about half of the water specified. I did have to cover the bread after about 30 minutes as it was getting quite brown, but it still cooked up fine. Thanks for posting this recipe!