We are sometimes asked what the best way is to store our focaccia.
Because focaccia has a high olive oil & moisture content it does not keep as well as normal bread.
To enjoy our focaccia at it's best we strongly suggest eating it the day it's baked, but generally speaking you can keep it at room temperature for 1-2 days. Wrap it in foil or keep it in a airtight container.
Avoid the fridge! And also be aware that it's an oily bread so that oil can leech into, for example, wooden chopping boards.
Storage Timeline & Best Practices
| Storage Method | Shelf Life | How to Store | How to Reheat |
|---|---|---|---|
| Room Temp (Days 1–2) | 24–48 hours | Cool completely, then wrap tightly in foil or store in an airtight container/bread box. | Bake at 180°C (350°F) for 5–8 minutes to restore the crisp crust and soft interior. |
| Freezer (Best for Long-Term) | Up to 1 month | Slice into portions, wrap tightly in plastic wrap, and place in a freezer-safe bag. | Bake frozen slices at 190°C (375°F) for 10–12 minutes directly from the freezer. |
Important Tips
- Avoid the Fridge: Refrigerating focaccia accelerates staling and dries out the crumb. Keep it on the counter or freeze it instead.
- Toppings Matter: Focaccia topped with fresh vegetables (like cherry tomatoes) or fresh cheese deteriorates faster due to moisture. Eat these varieties within 24 hours or keep them wrapped at cool room temperature.
- Signs of Spoilage: Discard immediately if you notice mold, an off or sour odor, or if fresh toppings look slimy.