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How To Store Focaccia To Keep It Crispy & Fluffy

Is your focaccia going stale in hours instead of days? Maybe you’ve recently developed a focaccia-habit but can’t quite get the bread to keep at its best for long?

In this article, I share my tried and tested methods for keeping focaccia fresh for as long as possible (spongy, crispy focaccia two days after baking, anyone?).

I also share the results from my reheating tests to allowing you to breathe life back into your two-day-old focaccia in just a couple of quick steps.

Ready? Let’s jump right in.

The best way to store focaccia is to wrap it tightly in plastic wrap and keep it in the pantry, where it’ll last up to 2 days. To freeze focaccia, wrap it in plastic wrap or place into a freezer bag. Focaccia will last up one month in the freezer.

How to store homemade focaccia and keep it fresh

The best way to store focaccia is at room temperature. 

The best way to keep focaccia is covered in plastic wrap. Use an additional layer of foil for extra protection.

Cover the focaccia with plastic wrap or put it in a paper bag. Then put the focaccia in a cool, dry place. A kitchen cupboard is perfect. The bread will stay good for two days and you can revive it by reheating it in the oven or microwave.

Should I keep my focaccia in plastic wrap or a paper bag?

I tested both these methods and the plastic wrap won for me.

The plastic wrap provided better protection and the focaccia stayed softer for longer. In the paper bag, the bread dried out very quickly (by the end of the day).

However, because plastic wrap traps moisture, the crust did lose some of its crunch and go soft. Paper bags don’t trap moisture so the crust stayed nice and crispy.

I didn’t mind the plastic wrap softening the crust because it’s easy to crisp it up again with a few minutes in the oven.

To provide extra protection, you can also wrap the focaccia in a layer of aluminum foil. This enhances the air barrier and works to keep the bread fresh.

Cutting your focaccia from the middle will allow the two ends to fit perfectly back together

Top tip: when you cut the focaccia, start from the middle and cut a slice from either side. When you’re done, the loaf should fit perfectly back together. Doing this means you’ll never have an exposed end.

Can I refrigerate focaccia?

Tip: use a straw to remove excess air from the freezer bag

Storing focaccia in the refrigerator isn’t advised if you don’t have to. However, if your focaccia has perishable toppings like cheese then you should keep it in the refrigerator for safety reasons. At room temperature, toppings like cheese can attract harmful bacteria. 

To store focaccia in the refrigerator, wrap the dough tightly in plastic wrap or put it in a freezer bag with as much of the air squeezed out as possible. The focaccia will keep for 4 days.

You may notice the focaccia has become hard after sitting in the fridge. Don’t worry, this is normal when you keep bread in the fridge and can be fixed by reheating the focaccia. 

How to freeze focaccia

If you plan on keeping the focaccia for more than 2 days I suggest freezing it. Some people prefer to freeze their focaccia even when they want to eat it the next day.

Freezing focaccia is like stopping time.

When you thaw and reheat the focaccia it’ll be pretty much identical to how it was before you froze it.

The faster you freeze it, the more of it’s original freshness you retain.

To freeze focaccia, wait until it’s completely cooled and then cut it into pre-portioned slices. Flash freeze the focaccia portions before tightly wrapping them in plastic wrap and aluminum foil. The focaccia will last for up to a month. 

Flash freezing focaccia slices prevents them from sticking together

To flash free the focaccia, lay the pieces out on a lined baking tray and put them uncovered in the freezer for about an hour. After the hour, they’ll be hard enough not to stick together if you re-shape the loaf or throw them all into a freezer bag. 

The reason for the double wrapping is to help prevent freezer burn. The more protection the focaccia has against air, the less likely it is to develop freezer burn.

A tight wrapping also helps prevent ice-crystals from forming which could render the focaccia soggy once it thaws.

Vacuum sealing focaccia is by far the the best way to extend it’s life

Another (better) way to prevent freezer burn is to vacuum seal the focaccia after the flash freezing. This removes ALL the air and makes freezer burn impossible. More on this later.

How to thaw focaccia

To thaw the focaccia, leave it wrapped for an hour at room temperature.  Keeping the focaccia in the wrapping helps it to retain it’s moisture.

Freezing par-baked focaccia

If you know in advance that you’re going to freeze your focaccia the best thing to do is only par-bake it before freezing. 

Take the focaccia out halfway through baking, cool it down, then freeze as above. When you’re ready to eat it, you can defrost it, drizzle it with a little oil and finish off the bake.

The ‘re-heating’ time will be longer, but you’ll have freshly baked bread instead of reheated bread.

How to reheat focaccia 

You can reheat focaccia in the oven, in the microwave, or in a toaster. The oven is the best way. Preheat your oven to 375 degrees, sprinkle a few drops of water over the focaccia, and bake it for 8-10 minutes. If the focaccia is frozen, thaw it before reheating. 

Reheating focaccia in the oven

The oven is the best way to store focaccia. It revives the bread and brings back all the qualities that make freshly-baked focaccia so good. The inside will be soft and pillowy, while the outside will be crispy.

Sprinkling water over the focaccia before reheating in the oven helps to rehydrate it

To reheat focaccia in the oven:

Preheat the oven to 375 degrees and place the focaccia on a baking sheet. Sprinkle a few drops of water on the bread to help rehydrate it and bake it for 6-8 minutes or until warmed through and crispy. 

If the focaccia is frozen, it’s best to allow it to defrost before reheating. 

Rest it on the counter in its wrapping until it’s fully defrosted. Leaving the focaccia in its wrapping is essential because it helps ensure any moisture is reabsorbed by the bread instead of being lost to the air. 

If you don’t have time to defrost the focaccia, wrap it in foil before putting it in the oven and then remove the foil for 2-3 minutes at the end of the bake. This allows the crust to crisp up.

A frozen loaf will take 10-12 minutes to fully reheat.

Covering exposed edges of the focaccia with oil will prevent them from over-crisping

If you’re reheating a slice of focaccia with exposed edges, cover the edges with foil before reheating. This will stop them from getting crispy. Try to avoid covering the crust of the focaccia or you will stop this from crisping up too.

Reheating focaccia in the microwave

A wet paper towel prevents the focaccia from drying out in the microwave

The microwave is the quickest way to reheat focaccia. Wrap the focaccia in a damp paper towel and heat it for 30 seconds. Check on the bread and heat it again for another 20 seconds if you need to.

The microwave won’t crisp up the outside. If you’d prefer a bit of crisp, you can always pop it under the broiler for 1-2 minutes after microwaving.

Reheating focaccia in the toaster

A toaster is a quick and convenient way to reheat your focaccia

If you have sliced focaccia, a really convenient way to warm it up is in the toaster. You can do this straight from frozen too so you don’t need to wait for the focaccia to defrost. Simple pop the slice in the toaster and wait for around a minute.

Reheating focaccia in a toastie maker

This is my favorite way to heat up focaccia. You can make your sandwich and toast it all together, or simply toast the bread by itself. It crisps up the outside really well and takes almost no effort.

How to store focaccia dough

You can store focaccia dough in the fridge or the freezer.

Lots of focaccia recipes actually call for you to store the dough in the refrigerator overnight. It allows the yeast time to really develop and gives the bread its distinctive nutty flavor.

It’s called cold proofing.

To store focaccia dough:

  1. Prep it to the point where you’ve mixed all your ingredients and have a nice ball of dough. You want to put the dough in the refrigerator immediately after forming the initial dough, before it’s had a chance to rise (this is to reduce the risk of over-proofing)
  2. Find a bowl big enough to hold the dough once it doubles in size
  3. Coat the bowl with olive oil then put the dough in
  4. Coat the surface of the with olive oil
  5. Cover the bowl with a damp tea towel or plastic wrap

Once covered, you can put the dough in the fridge where it can sit for up to 48 hours. 

Covering the dough will stop it from drying out, which can impede rising. The olive oil will stop the dough from sticking to your covering (if it gets that far).

Cold temperatures don’t kill yeast, but they slow it down.

Your dough will rise in the fridge but much slower than normal. That’s why it’s okay to leave it for so long. 

When you’re ready to use the dough, take it out of the fridge and let it rest until it returns to room temperature. You can then shape it before leaving it to rise for a final time (at least 30 minutes, but I normally leave it for 1-2 hours).

48 hours is the longest I’d generally recommend leaving the dough in the fridge for, but it is possible to leave it for longer. Some people leave their dough in the fridge for up to a week.

The yeast will keep working the whole time you have the dough in the fridge. So the longer you leave it, the higher the risk of over fermenting the dough. Overfermented dough will taste like alcohol. 

This reduce the chances of the focaccia dough over fermenting, you can do two things. 

  • Reduce the amount of yeast you’re using so it ‘eats’ the sugar more slowly
  • Cool the dough down fast enough to slow down the fermentation before it has a chance to get going

Place your dough in a Ziploc bag and squeeze as much of the air out as you can. Seal it and dunk it in a bowl full of ice water for a few minutes. You can then transfer the dough to the fridge. The cold water will cool the dough very quickly and halt any fermentation before it starts.

When you move the dough straight from room temperature to the fridge, it takes a while to cool down enough to slow the fermentation down. So you effectively get a fast rise until the dough cools down.

How to freeze focaccia dough

Yeast is killed off at higher temperatures but isn’t that affected by low temperature. So it’s fine to freeze focaccia dough.

The best time to freeze focaccia dough is after it’s had its first rise and has been knocked back. 

Put the dough on a baking tray lined with parchment paper and freeze it uncovered for an hour or two. 

After this, the dough should be solid enough to wrap tightly in plastic wrap, followed by a layer of aluminum foil. The double layer provides extra protection against freezer burn (vacuum packing would be even better). 

When you want to use it, take the dough out and let it thaw slowly in the refrigerator. Don’t worry if you need to leave the dough in the refrigerator for a few hours (or even a day) after it’s defrosted. This will give the yeast time to fully develop and flavour the bread.

Once the dough has completely thawed, you can shape it and leave it for its second rise.

The second rise may be more unpredictable than you’re used to, but as long as you’re patient and observant there should be no issues. The rise is likely to take a lot longer than normal, but still make sure to check it regularly. You want to avoid over-proofing.

Can I make focaccia in advance?

Yes, you can make focaccia in advance. You can make the dough up to 2 days in advance and store it in the refrigerator until you’re ready to bake it. Or you can cook the focaccia and then freeze it where it will keep for up to a month. 

How to keep focaccia warm

The best way to keep focaccia warm is to leave it in a warm oven. You can either use the residual heat from having just baked the bread, or turn the oven onto its lowest setting. This will work for as long as you have the oven turned on, although after an hour or two the focaccia may start to dry out. 

To keep focaccia warm on the table, it’s best to use a bread warmer. It’s a basket with a special stone in the bottom which can be warmed in the oven and hold the heat for up to 30-45 minutes. You can put the focaccia on the stone and it’ll keep it warm.

Another option is to wrap the focaccia in a couple of dish towels. This is a good short-term solution, it’ll keep the focaccia warm for a good 15-20 minutes.

Vacuum packing focaccia

Vacuum sealing your food can extend its life by up to 5 times. You can use it for all types of food (including focaccia and other types of bread).

Focaccia is very delicate, so it’s best to freeze it before you vacuum seal it. Cut the focaccia into portion sliced pieces and then flash freeze them on a cookie tray. Once the focaccia is frozen, you can safely vacuum pack it. 

Freezing the focaccia first reduces the risk of it being crushed in the vacuum sealing process.

If your machine has an instant seal button, you can press this if it looks like the focaccia is getting squashed.

Frozen, vacuum sealed focaccia will stay fresh for 5-6 months.

If you have a pulse button on your vacuum sealer you can use that to store fresh focaccia. 

The pulse button removes the need to freeze the focaccia first because you control how much air gets sucked out. You can stop the machine just before it starts to squash your focaccia. Once it’s vacuum packed you can freeze it, or leave it at room temperature.

At room temperature, the vacuum packed focaccia will stay fresh for 5-6 days instead of two. 

It might take a few tries to get the hang of vacuum packing focaccia, especially if you’re sealing it fresh. But once you’ve got the technique down, it’s a quick and easy way to enjoy your focaccia for longer.

Note that since there is moisture within the bread, the bread can still mold even if it’s vacuum-packed. The vacuum just stops the bread from going stale.

You can also vacuum seal focaccia dough to increase its shelf life. Again, it’s best to do this once it’s frozen to prevent squishing it.

If you store a lot of food, a vacuum sealer is a life-saver. I use a Food Saver and it comes in handy multiple times per week.

Everything lasts for so much longer. No more worrying about things expiring. Less food and money wasted.

How To Store & Reheat Focaccia

In this recipe I share my tried and tested methods for keeping your focaccia fresh for as long as possible.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Main Course
Cuisine Italian
Servings 1 person
Calories 142 kcal

Ingredients
 

  • 1 portion focaccia dough
  • 1 portion focaccia bread

Instructions
 

Storing focaccia

  • The best way to store focaccia is at room temperature. 
    Cover the focaccia with plastic wrap or put it in a paper bag. Then put the focaccia in a cool, dry place. A kitchen cupboard is perfect. The bread will stay good for two days and you can revive it by reheating it in the oven or microwave.
  • To provide extra protection, you can also wrap the focaccia in a layer of aluminum foil. This enhances the air barrier and works to keep the bread fresh.
  • Storing focaccia in the refrigerator isn’t advised if you don’t have to. However, if your focaccia has perishable toppings like cheese then you should keep it in the refrigerator for safety reasons. At room temperature, toppings like cheese can attract harmful bacteria.
    To store focaccia in the refrigerator, wrap the dough tightly in plastic wrap or put it in an freezer bag with as much of the air squeezed out as possible. The focaccia will keep for 4 days.
  • If you plan on keeping the focaccia for more than 2 days I suggest freezing it. Some people prefer to freeze their focaccia even when they want to eat it the next day.
    To freeze focaccia, wait until it’s completely cooled and then cut it into pre-portioned slices. Flash freeze the focaccia portions before tightly wrapping them in plastic wrap and aluminum foil. The focaccia will last for up to a month stored in the freezer.

Reheating focaccia

  • You can reheat focaccia in the oven, in the microwave, or in a toaster. The oven is the best way. Preheat your oven to 375 degrees, sprinkle a few drops of water over the focaccia, and bake it for 8-10 minutes. If the focaccia is frozen, thaw it before reheating.
  • The oven is the best way to store focaccia. It revives the bread and brings back all the qualities that make freshly-baked focaccia so good. The inside will be soft and pillowy, while the outside will be crispy.
    To reheat focaccia in the oven, preheat the oven to 375 degrees and place the focaccia on a baking sheet. Sprinkle a few drops of water on the bread to help rehydrate it and bake it for 6-8 minutes or until warmed through and crispy.
    If the focaccia is frozen, it’s best to allow it to defrost before reheating.
  • The microwave is the quickest way to reheat focaccia. Wrap the focaccia in a damp paper towel and heat it for 30 seconds. Check on the bread and heat it again for another 20 seconds if you need to.
    The microwave won’t crisp up the outside. If you’d prefer a bit of crisp, you can always pop it under the broiler for 1-2 minutes after microwaving.
  • If you have sliced focaccia, a really convenient way to warm it up is in the toaster. You can do this straight from frozen too so you don’t need to wait for the focaccia to defrost. Simple pop the slice in the toaster and wait for around a minute.

Nutrition

Serving: 57gCalories: 142kcal
Tried this recipe?Let us know how it was!

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