Herby Focaccia Bread

I'm not a baker just learning to make home made bread and this is a perfect recipe: Simple and easy!made it 3x already and always double the quantity of ing.,everyone loves it even the kids(4 yrs.old & a 20mos.old)..... Didn't change a thing just follow the steps...... Delicious! Thanks for for this recipe....  -  24 Jun 2013

Quite simply put...wow! Left out garlic powder, because 1) it's not an authentic Italian ingredient (only fresh garlic is used in Italy) and 2) it would give an ersatz flavor. Doubled the basil and used milk for the liquid, to give a moister crumb. The result was a soft, perfectly chewy bread. Dimpled the dough deeply with my thumb after rolling out. Then, sprinkled the top liberally with chopped fresh rosemary leaves from the garden and lightly with coarse kosher salt, after painting with extra virgin olive oil. Then applied a mix of mozzarella, Parmigiano, and genuine imported Italian Asiago halfway through baking time so the cheese would not become overly brown. The result was ambrosia, a golden feast for the eyes and a delectable treat for the mouth. This is the real deal. Outstandingly simple and simply outstanding! To those who had trouble with the texture of the dough, either it's your yeast or your rising technique. Make sure to use only yeast that's new or that has been stored in the fridge/freezer. Also, do not dissolve in hot water, only lightly warm to the inside of your wrist. If the yeast has been stored in the freezer or is new, proofing is an unnecessary step. Proofing yeast does nothing magical like people think - it just "proves" that it's still good by bubbling. Do not allow the dough to overrise, (in other words, to rise so high that it sinks back down on itself) and ferment. Set a timer so that you don't forget to check on it. Light dough rises quickly.  -  09 Jan 2008  (Review from Allrecipes USA and Canada)

I read this recipe twice and wondered how on earth the dough was supposed to rise without proofing the yeast first, and then I read the reviews and found that it has been a problem for many people who have made the focaccia. ALWAYS proof your yeast! Just heat the water to 110 degrees and stir in the sugar, then dissolve the yeast and let the mixture sit ten minutes or until your yeast mixture is nice and foamy. Add the salt and oil, then your dry ingredients. My focaccia rose beautifully, but it definitely needs some salt in the topping. The next time I make it, I will sprinkle garlic salt before adding the mozzarella. This is a great recipe, it just needs to be a little more clear for the cook who isn't all that familiar with bread baking. Good luck!  -  23 Aug 2005  (Review from Allrecipes USA and Canada)