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Great idea, excellent recipe. I used cream cheese, mozzarella, and sweet Italian sausage for the stuffing. I had pulled the springform pan out, but decided to use a cast iron skillet instead.<br/>I'll make it again, using the recipe stuffing.
OMG, mersaydees, this is absolutely delicious! And beautiful to look at, as well, despite my general clumsiness when it comes to breadmaking. I used 1 c each of white, wheat, and spelt flours, and used spinach, red peppers, olives, herbed feta, and Do-It-Yourself Oven Sun-Dried Tomatoes for the filling. Really this is a very forgiving recipe, as so many things would work beautifully in it! I also used only 2 t olive oil on top, and 2 T in the crust instead of 1/4 c. Like Katzen said, my crew liked it best dipped in tomato sauce. Next time I might up the rosemary just a touch, and may use garlic salt for the garnish on top (though the kosher salt was delish!). Thanks so much for posting; this goes in my favorite keeper file! Made for Veg*n Swap #15. ETA: oops! Forgot to mention that I made this by hand instead of ABM. I just mixed the yeast, warm water, and a little bit of flour, then added the oil and spices. Mixed in the rest of the flour until I could knead easily, and presto!
This was really, really delicious, mersaydees! I used 1 cup of whole wheat flour in place of 1 cup of white, and used some lovely Do-It-Yourself Oven Sun-Dried Tomatoes (probably more like a cup worth), herbed goat's cheese, and added a layer of fresh basil leaves and a jar of artichoke hearts, too. I really think the 10" pan would be alot better, because my 8" springform was too small - the dough was pretty thick... oh well, just another kitchen tool too pick up! :D I WILL make this again... maybe serve some tomato sauce next time, per DH's request (I think he's nuts, myself.) Thanks, mersaydees - this opens up whole new culinary ideas for me!!! Made for PAC Fall 2009.
After seeing Red's great photo I HAD to try this recipe out and so glad I did. Went together easy with the help of the ABM and in no time. I added a little garlic and mozzerella cheese to the filling, used some left over olive tapenade for the olives which gave it a nice blend of olives and then also used a cast iron skillet. Had it for lunch with some pizza sauce for dipping as it tasted a lot like a pizza so figured this would work well and it did. This is going to be a great fall back recipe for both home and guest.
I was so happy to find this recipe. My husband who was stationed in Italy loves focaccia.To fill it I just used what I had left over from the night before.Broccili that had been made with gralic soy sauce and red peppers.I also added some chedder cheese to the filling. It was so so so good that my husband ate about half of it .We loved it
YUMMY focaccia. I added many items as suggested by other reviews. Served it with a salad and was very filling. Still have lots left so will use as an appetizer.
This is my favorite bread recipe. When I don't stuff it. I add 2 Tbs. of fresh Rosemary and add 2 tsp. of Fresh Thyme and heat them in my my water I use to proof the yeast. After the bread cools, I rub the crust with butter or olive oil and salt it with Sea Salt. Sometimes I also add a Tbs of garlic midway to the dough. Thanks for sharing this one. Everyone loves this bread.