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    You are in: Home / Community Forums / Breads & Baking / Storing Fococcia
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    Storing Fococcia

    Sat May 14, 2005 10:29 pm Groupie
    Ok.. I made Rosemary Foccacia for a friend tomorrow! Before I eat it all... any ideas if it's possible to keep it in 1 peice and get it to her? (It's a 10" round)


    I've got: Plastic Bags, Freezer Bags...

    Should I freeze, it? (Hee, Hee)
    Sat May 14, 2005 10:34 pm Groupie
    Bread to be consumed within a few hours can be left out in the same wrapping after turning once. Storing breads such as Focaccia in paper keeps them fresh for a time but if the bread does dry, it can be sprinkled with a few drops of water and warmed gently in a preheated oven, set to 200 degrees, for ten minutes. Breads such as baguettes can be wrapped in foil, labelled and frozen. To serve, they can be removed and heated directly in the oven.
    I found this article on line and thought you might find it useful. Mmmm..focaccia sounds good right now.... icon_razz.gif
    Sat May 14, 2005 10:48 pm Groupie
    Thanks a bunch! A paper bag seems like the best plan. She'll need to toast it a bit before eating anyways - so I took it out a few minutes early.

    Sounds good.. you should be here sniffing it icon_cry.gif
    Sat May 14, 2005 11:08 pm Groupie
    I sure wish I could, but don't feel too bad for me,, I just baked a wonderful banana bread recipe tonight and the whole house smells fantastic. I made it for my uncle who painted our new apartment for us but had enough to make another loaf PLUS mini I can have my bread and eat it I have been meaning to try that very focaccia recipe you are talking about. Is it any good? It sure sounds it. icon_razz.gif
    Sun May 15, 2005 6:46 am Groupie
    Way to plan ahead on the muffins! Funny, I had a craving for banana bread as well so I made a loaf this week:

    It's pretty good - a little less 'bananaish' of a loaf IMHO, but it killed the craving! It is very moist and keeps incredibly well.

    The Foccacia turned out fantastically (I'm going to review it once my recipient reports back - she is a Foccacia guru).

    I would add in making it to take a moment to press down the sprinkled herbs on the top the dough before baking so they are more attached after coming out of the oven.

    It smells fantastic!
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