Made focaccia - now how to store it?

Hillbilly1

Inspired by the cooking from scratch threads I'm getting more adventurous in my cooking - thanks everyone!

I've just made lovely Jamie Oliver focaccia. Theres loads, 2 of us... How do I store it to preserve for as long as possible?

Slice and freeze some? Tupperware?

OrkneyStar

Hillbilly1 wrote: »

Inspired by the cooking from scratch threads I'm getting more adventurous in my cooking - thanks everyone!

I've just made lovely Jamie Oliver focaccia. Theres loads, 2 of us... How do I store it to preserve for as long as possible?

Slice and freeze some? Tupperware?

Does he not suggest anything?
I have frozen focaccia in the past, as dough and as cooked. I think maybe when you de-frost it you could heat it slightly and drizzle a little olive oil over it?

Hillbilly1

Thank you1

7_week_wonder

I can definitely recommend splitting the dough in two next time you make it (and there will definitely be a next time )

I make up the dough as far as the knocking back stage: then I divide it in two. Each half gets rolled out and put into a 7 inch sandwich cake tin. I then carry on as normal with one of them and bake it for eating there and then, but I put the other in a freezer bag (tin and all) and into the freezer. Then when I fancy focaccia with my supper I take it out of the freezer and put it in the fridge in the morning. In the evening I put somewhere warm (usually on top of the boiler) for an hour or so and then I bake it. And I think I actually prefer the frozen/slow-rise version to the one cooked on the day!

Have fun.