Focaccia Dough, prepared up to the end of step 4
Use a sharp serrated knife to cut the focaccia into squares. Cut the focaccia 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.
© 2008 Nick Malgieri. All rights reserved.