It would be interesting to do an experiment in your test kitchen. Bake one focaccia and freeze it once it's completely cooled. Freeze the other focaccia after shaping in the pan, but before the rise. The night before your taste test, thaw the unbaked focaccia in the refrigerator and bake the next day. Thaw the baked focaccia as well and have friends over for a taste test of the two to see which one survives your testing! You'll be able to have a party for the taste testers and then know which method to follow for the future. Happy Baking! Irene@KAF

• Reply