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Herbed Focaccia

Focaccia is so popular in Liguria that it is served all day long. Warm squares, rich with extra-virgin olive oil, are placed in linen-lined baskets on hotel breakfast tables, and shoppers and schoolchildren stop by bakeries for freshly baked pieces for lunch or a midafternoon snack. The popular flat bread is made in many other regions of Italy as well. Tuscans make focaccia alluva, with wine grapes scattered on top, while Apulians stud their version with pieces of fresh tomato. In Piedmont, one can find focaccia topped with walnuts and anchovies. It is also often dusted with coarse salt or fresh herbs, and sliced onions, grated Parmigiano-Reggiano cheese or ground black pepper is not uncommon.
Average Customer Rating:
4.5 out of 5
 out of 
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Herbed Focaccia
Review 1 for Herbed Focaccia
5 out of 5
5 out of 5
August 16, 2015
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
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Easy Focaccia with Nice Herb Flavor
August 16, 2015
Very easy to make Focaccia bread! Made per recipe the flavor was great. Good for dipping in olive oil and balsamic vinegar or for sandwich if split horizontally. Will enjoy topping with other ingredients too. A keeper!
Pros: Easy, Impressive, Kid-Friendly, Will Make Again, Yield, Adaptable, Appearance
Review 2 for Herbed Focaccia
4 out of 5
4 out of 5
,Granada Hills
January 26, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
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Very Easy!
January 26, 2014
The dough was made by using a stand mixer with dough attachment. Although the recipe calls for bread flour, I used regular all purpose flour. I did not need more than 3 cups of flour. The rest was according to the recipe. I gave it 4*s to draw attention to the flour measurement.
Pros: Easy, Appearance, Will Make Again
Cons: Ingredients