January 7, 2010 - 12:52pm
Storing foccacia
I'm going to try foccacia for the first time to take to my book club. I am planning on baking on Sunday but the book club is not until Tuesday night. What's the best way to store foccacia? I usually freeze bread and then recrisp in a 350 degree oven. Will this work with foccacia given the hydration and oil? Will it stale considerably in two days if left out?