There is nothing better than warm, crispy, and fresh focaccia. So, make the most out of it when it is still warm. Nevertheless, focaccia can be kept at room temperature for a few days. If you put your focaccia on the counter in a plastic bag or wrapped in foil to preserve it from growing stale, be aware that the crust will suffer from the moisture trapped inside. It's not dissimilar to ordinary bread. However, if it is a fancier version, perhaps with fresh tomatoes, olives, or other fresh vegetables on top, refrigeration is definitely the best option. After baking, those vegetables will still be fairly moist, making them susceptible to mold growth.
Where to store it
Focaccia should be kept in a cool, dry place in your kitchen. If not on the counter, tuck it away in a cupboard or a deep drawer.
Freezing the focaccia delays the staling process significantly and reheating it in the oven or toaster actually re-gelatinizes the starches, making the focaccia springy and crunchy once more. Place your focaccia in a tightly sealed zip-top bag and freeze it, pressing out as much air as possible.
How to defrost focaccia
For a baker, thawing focaccia in an oven or toaster is the best way to defrost it. The benefits of defrosting in an oven are that your focaccia comes out warm and with a crust.
To reheat focaccia in the oven
Preheat the oven to 380 degrees and place the focaccia on a baking sheet. Sprinkle a few drops of water on the focaccia to help rehydrate it and bake it for 6-8 minutes or until warmed through and crispy.
To reheat focaccia in the toaster
Toasting the focaccia is also a great way to warm it up. You may also make this from frozen, eliminating the need to wait for the focaccia to defrost. Simply place the slice in the toaster for about 2-3 minutes.
We do not recommend reheating the focaccia in the microwave. A microwave will ruin the focaccia and make it a chewy mess.
The bottom line: If you preserve your focaccia this way, we will guarantee you, that you will be able to bake it back to life!
Bread has to be the basis of our nutrition. This provides our body with energy. You can choose whatever type of bread you desire. The one you like the most. My grandfather told me: "When I was younger, we only had dark bread and we all wanted white bread. Now today we have white bread, and everybody wants dark bread. How can this be?"
Without eating one does not live! Besides this obvious prerogative, food communicates, talks, creates bonds, celebrates, makes people laugh in prosperity and wellness, and communicates feelings of knowledge, friendship, and intimacy. Food is a cultural product of mankind and as such, it is an expression of knowledge but also of communicative codes, a symbolic synthesis of behaviors, habits, traditions, identities, as well as knowledge gained throughout history, the place where the roots of our behaviors and food choices. The stories and meanings behind each food are many and make up the panorama of culinary communication. Food is something that is eaten more with the eyes and the spirit than with the tongue and the mouth. Eating together with others has a high communicative value, as what is at the center of the act is also an essential element for human survival. As Aristotle said: "Among the five senses of man, sight is the one to be considered the most important".
Once when I was younger, I wondered why Italians always have bread on the table. So, I asked my Nonno. He responded by saying: "In my house, I will never miss bread on the table, not after suffering from hunger in the second world war-> With bread, we were able to come together and feed each other."
"Also, when I was younger, when the food arrived on the table, the first thing we did was share the food. Today the first thing people do is take out their phones and take pictures of the food. Tell me please how can you taste food, if the first thing we do is take out the phone?"
Hence, we at Dante's Bakery, believe that we must go back to simplicity. The pleasure of eating together and conversing pleasantly at the table - the origins of which probably date back to the first hominid cooking experiments, a ritual that continues to this day - consolidating love relationships, friendship, business, or intellectual, refines the exercise of tasting. Our Mediterranean diet is not a diet, it is more a lifestyle, it is simplistic, social, and sharing.
In his book, Focaccia Genovese, Sergio Rossi, talks about a poem that describes the love that the citizens of Ligurien have for their focaccia:
You need focaccia as an appetizer. People say the focaccia of Voltri and Recoo are global specialties. Some swear it has a special unique flavor. The newspaper printmakers, news vendors, milkmen who arrive in the city in the early hours of the morning, the women who go to the market at dawn the beguines who go to church for the Ave Maria, everyone, with no exception, whether they are starting work or going to rest, what their teeth in the antelucan hours, with focaccia, also called the “morning newspaper”, especially by the port workers. At least there, in the focaccia, between one bite and the next, you can skip politics, and take a nibble at sports. The news is tasty and interesting, without the foul deeds…and if you go back to buy another half-pound, then it means you just have to read the appendix…
While tasting it you will feel the light sea breeze and savor the extra virgin olive oil grown on the Ligurian cliffside olive groves.