Freezing focaccia

bouicca21

I have started to make focaccia, but all the recipes make way too much for a singleton.  When I make ordinary bread I bake it then slice it up when it has cooled and put it in the freezer so I can pull out a slice or two at a time.

I could do the same with focaccia except that I want  to put toppings on it.  I’ve seen suggestions on the net about freezing the dough, though none of them are really clear about whether this is after first proofing or after shaping ready to bake.  After shaping seem more practical, as I could then add the toppings once it has thawed, but before or after the second rise?

Any bakers out there who can advise?  If it makes any difference my next attempt will incorporate mashed potato as so far I haven’t been able to replicate the lovely pillowy softness that you get in Puglia.  I am using proper semola flour.

Rosa_Damascena

I'm not a baker but I have done this with YS focaccia (cherry tomato and herb topping) and its come out well. However I did brush the edges with olive oil and gave it a few mins in a hot oven once defrosted.