Use a sharp serrated knife or a pizza wheel to cut the focaccia into squares. Serve the focaccia cut into
Keep the focaccia loosely covered with plastic wrap on the day it is baked—if you’re preparing it early in the day for the evening, leave it right on the cooling rack. Wrap and freeze for longer storage. Defrost, reheat at 375°F (190°C) for about 10 minutes, and cool before serving.
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