By Andi of Longmeadow Farm on November 24, 2007
Photo by Alles ailleurs
Photo by Alles ailleurs
"Typically, at the end of a long Saturday, after the farm has been put to bed, I bake these little focaccia delights. The bread usually fills the empty pockets of hunger that have made themselves known during the long afternoon. Sometimes I prep the dough the night before, or quite often, just plop the bread and make it pretty quickly. We usually sit around the wood stove, and devour a couple of pieces with some nice warm tea, or a cold beer, depending on how much we broke on the farm during that afternoon. Either way, enjoy, have fun, and always eat well."
Serving Size: 1 (180 g)
Servings Per Recipe: 8
"IT'S BEAUTIFUL! This too was my first attempt to make focaccia too like some of the other reviewers! I used my bread machine on the dough setting as suggested and then I began the instructions at no. 5. I used a pizza pan so therefore I didn't use the parchment for fear that it would curl and bake into the bread. I lubricated the pan very liberally and it was fairly easy to get it out although I know the parchment would have been a lot easier. The bread was also delicious tasting, and since it was cooked directly on the pan the bottom had a lovely crunch too. Super yummy! Next time I think I'll try baking some of the topping material too. I will be making this again and again! Made for Veg 'N Swap tag."
"I love this bread! I usually top it with sliced cherry tomatoes, tarragon, minced garlic, and Parmesan then put it under the broiler for a few minutes. Sometimes I'll go an extra step and saute the garlic and tarragon then add some onion and shredded chicken all topped with the Parmesan and tomatoes. It freezes well too. I've sent pre-topped bread to my grandmother's for her to freeze and reheat whenever she doesn't feel like cooking."
"My first ever successful focaccia. I'm very proud. It makes a lot of dough and overcovers a 13 x 18 baking sheet. The bread was thicker than I like, but still good."
"Delicious and very light texture. I used the bread machine method, and cut the recipe in half. I used a square baking pan to bake it in. Served with soup and salad. Going to make a panini with the leftover section. Made for Best of 2011 game."
"For elevenses today, ~Tasty Dish~ and I greatly enjoyed this bread fresh from the oven (she had four slices!). Our lunch: Recipe #425703, black olives, slices of apples and oranges, fresh strawberries from California. Yesterday I used up the remaining sun dried tomatoes for a salad recipe and saved the marinade left in the jar not knowing it would be the *perfect* topping for this bread. The dough was prepped in an ABM; the recipe was cut in half. Lightly kneaded, proofed, shaped and baked for approximately 15 minutes. Reviewed for Veg Tag February. A definite contender for Cookgirl's Best of 2011! Thank you!"
"Wow!!! This is fabulous Focaccia. I love that I can use my bread machine to make it. Thank you for a great recipe!! Will definitely make this again."
"Lovely bread recipe, so easy and tasty. I used a KA stand mixer and followed instructions except that I cooked mine for 20 minutes in a preheated 400 degree fahrenheit oven only beacaused I cut the recipe in half and it turned out perfect. Will make this again, thanks for sharing :)"
"For the love of it I can make focaccia now! That is my first focaccia. I used FT's flavored oil ,instead of olive oil and the flavor was so intense. I made the dough using a wooden spoon. Thank you andi for being my focaccia teacher."
"There is a story behind this: DH has usually one Saturday a month when he has a few boy-hood friend friends over to play video games the same way they did when they were 8. In keeping with that tradition I always make them snacks to munch on as they play late into the night/ wee hours of the morning after I have gone to bed. Usually I make simple "kid friendly" food as they really are a bunch of big kids! But I thought I would jazz it up a little this time and make it more "adult" so I served them this bread! I made it in my ABM to serve with recipe#403927. It came out beautifully. The only changes I made were to use sea salt in place of the kosher salt and I did let it rise twice (once in ABM and then about a 4 hour cold rise in the fridge). This turned out great and DH and his friends gobbled it down! Thanks for posting! We will make this often! Made for Holiday Tag 2010!"
"This directions confused me a biy since I am used to two rise times for bread and this has only 1 . But turned out great. I don't have a KA mixer and was to lazy to dig out my bread machine so did it all by hand. What a mess I was in BUT took about 40 plus years off my age when I had just way to much fun getting messy LOL Made for everyday is a holiday tag March 2009"
"I love the focaccia from a certain bakery, and can eat it everyday for breakfast and lunch! I have tried to make it myself but it just isn't as good. So yesterday I printed 6 focaccia recipes from the internet and baked a quarter recipe of each! This one is definitely the best, and does rival the bakery's focaccia. Thank you so much Andi of Longmeadow farm! Now I just have to figure out how to incorporate some whole wheat into it."
"Ok. here is the deal. This recipe deserves 5 stars for taste and texture (crispy on the outside but nice and soft on the inside). However, the instruction I have to give it 4 stars because I was really confused the different spots to add the oil (step 6-8). I improvised so the bread came out tasty but I think the directions can be improved especially for the newbies who would like to try this recipe. Other than that, I love the bread. Thank you for posting it."
"Outstanding! I put the ingredients in the bread machine and left home. So it was rising in the bread machine most of the day. We were planning to eat it with dinner but we nearly had the whole thing just after I took the photo, without any spreads. The taste was outstanding and the texture was like no other focaccia (Crisp on the outside and soft on the inside), it was just perfect. I have to say it's one of the best focaccia I had eaten. I made the rest of the recipe as written. Thank you Andi of Longmeadow Farm - *Made for Zaar World Tour 4*"
"YUMMY bread! My DH and DD's loved it! We don't have a bread maker and appreciated the instructions you gave to make it either way. Thanks! Made for ZWT4. Go Jefes! ;)"
"Oh so good. I love focaccia anyway I can get it. Scaled this recipe down to half, so I could try 3 different recipes. Loved this version."
"This was wonderful! My entire family loved it. I had never made focaccia before and it was so easy. Thank you so much for sharing."
"My family loved this recipe. It was so good with Vegetable Beef soup on a cold night. I didn't pay attention and let it get a little darker than I wanted, but it was still yummy. I know I will make this again and keep a closer eye on it."
"Yummy!! I took a little liberty with this one and used it to make homemade pizza. I did everything as recipe suggested except put pizza toppings on top and then when came out of the oven I brushed the crust. It made for a great thick crusted pizza. WOW! Thanks, Andi!!"
"This came out wonderful for me. I had to read through the directions about a million times to double check myself, but it came out beautifully. The dough is very wet and sticky...I was very reassured when I read that in your instructions so thanks for putting that in. I'd never made focaccia so I didn't know what to expect. I think I could have done a better job with the dimpling part. Only a few of mine survived the baking and they looked so pretty that next time I will make sure I press pretty hard. The crust was nice and crunchy due to the olive oil and the inside was chewy and had wonderful texture. I'm a beginner bread maker so if it turned out for me, you can believe it's a great recipe. Thanks for sharing, Andi!"