Classic Focaccia

Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature for 2 hours, then refresh in a 180°C oven for 8–10 minutes to restore crispness and warmth.

Use 1 teaspoon dried rosemary, crumbled, or substitute with fresh thyme, sage, or oregano. Alternatively, omit the herb entirely and top with just sea salt and cracked black pepper for a classic garlic-free version.

You likely under-proofed the dough or didn't dimple deeply enough. Make sure the first rise is a full 1.5–2 hours (the dough should visibly nearly double) and the second rise reaches 45 minutes–1 hour. Dimple firmly so your fingertips touch the bottom of the dish—this prevents large air pockets from collapsing into a dense crumb.

Yes, but timing changes. A 9x13 dish gives you thin focaccia; a loaf pan will make a taller, heavier bread that may need 30–35 minutes to bake through. A round 25cm cake pan works beautifully and cooks in the same 20–25 minutes.

Tear it warm and eat it plain, or serve it as a side to soups, salads, and Italian mains. It's also excellent halved horizontally and filled with cured meats, cheese, or roasted vegetables for a sandwich.

Wrap cooled focaccia in foil and store at room temperature for up to 2 days, or freeze for up to 3 months. Reheat wrapped in foil in a 180°C oven for 8–10 minutes until warm and the crust is crisp again; unwrapped reheating will dry it out.