Preparation
follow these instructions for an optimal result
1 - Defrost
slow defrosting gives the dough time to expand without getting soggy
- Take the focaccias out of the plastic packaging and place on a rack, plate, or wooden surface
- Defrost at room temperature for about 2 hours
- Use within the next 4 hours
2 - Bake
hot and quick baking yields a crunchy crust and preserves a moist and fluffy interior
- A pizza oven at 300+ degrees is optimal, a regular oven with a fan at 250 degrees also works
- Bake for about 2 to 3 mins
- When exposed edges start to darken it is done
3 - Finish
flavor and appearance can be optimized with very little effort
- Drizzle with extra virgin olive oil
- Sprinkle some coarse salt, preferably Fleur de Sel
- Sliced herbs (depends on variant) add color and a fresh aroma
- Drops of balsamico enhance the flavor of some variants
