This recipe is for a bread machine but you can make it in the traditional way too. It's practically a meal in itself! Perfect for picnics with salad or serve a big chunk of this with a bowl of soup.
I am new to bread making, and made this as my third loaf. I had been unimpressed by the bread i was making... Until now. It worked wonderfully! A really tasty and light focaccia. - 31 Dec 2013
I've made this bread twice now by hand rather than in the bread machine and it turned out fabulous. I find most home-made breads to be very "floury" tasting but this one was moist, flavorful and a big hit with my dinner guests. - 22 May 2000 (Review from Allrecipes US | Canada)
One word of caution: Partially cook the bread BEFORE topping with the mozzarella. The bread did not rise where the cheese was. It looked great, smelled wonderful, was even tasty, but.... was undercooked and did not rise with the cheese. Since the combination of flavors is a definite winner, I will try this recipe again with modifications. - 23 Feb 2003 (Review from Allrecipes US | Canada)