January 7, 2010 - 12:52pm
Storing foccacia
I'm going to try foccacia for the first time to take to my book club. I am planning on baking on Sunday but the book club is not until Tuesday night. What's the best way to store foccacia? I usually freeze bread and then recrisp in a 350 degree oven. Will this work with foccacia given the hydration and oil? Will it stale considerably in two days if left out?
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I've had good success keeping baked foccacia for 2-3 days. I'll wrap them in plastic and then before serving reheat briefly - about 5 minutes at 350 degrees.
However, at the bakery where I work, we make up focaccias, dock and oil them, allow them to proof, and then freeze them unbaked. We keep them frozen for up to one week. To bake, we take them out, put them in a proofing rack and allow them to thaw for several hours, and then bake as normal. Good results.
So you have a number of options that should produce acceptable foccacia for your book club!
sounds like the freeze way is the way to go for focaccia when you want it. Unfortunately, it's a middle of the week book club and I won't have time before going. Thanks for your suggestion!
I am a fan of bake all the way and freeze. Even for a day because I find the reheated bread so close to the original that storage is (to me) gives inferior results. Two days is close enough to not be very serious but... i would still freeze. Sounds like you do what I do. The oil will cause no problem!
Good Luck!
Jay
I just finished making the focaccia and they look great. I have to say, I've been really impressed with Artisan Breads by Maggie Gleezer.
I think I'll freeze as you suggest. Thanks.