Hi Deb, you didn't mention letting the dough rise once before diving and freezing, which you'll want to do to encourage the deep, yeasty flavor that makes focaccia so delicious. After you let the dough thaw and shape it, it'll need to rise once more before baking. Don't forget to follow the instructions in the original recipe for dimpling the dough and drizzling with olive oil and herbs. Happy baking! Kye@KAF

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