Focaccia is a popular Italian flatbread that is often topped with herbs, onions, or other ingredients. Its light and airy texture makes it an appetizing bread to eat on its own or to use for sandwiches. However, there is some debate around whether focaccia should be stored in the refrigerator or left at room temperature. Here is a look at the key factors to consider when deciding where to store focaccia bread.
The Ingredients in Focaccia
The main ingredients in basic focaccia are flour, water, olive oil, salt, and yeast. Some recipes may also include herbs like rosemary or oregano. Unlike breads that contain dairy products like milk or butter, focaccia does not have any ingredients that are highly perishable. The lack of perishable ingredients means that focaccia may keep better at room temperature than other baked goods.
Yeast in the Dough
Focaccia dough contains live yeast, which allows the bread to rise during proofing and baking. Some people believe that chilling focaccia dough can slow down or damage the yeast. Cold temperatures cause the yeast to become inactive. However, letting focaccia come completely to room temperature before baking allows the yeast to revive and keep the bread light and airy.
Olive Oil Content
Authentic focaccia recipes call for a generous amount of olive oil, which gives the bread its signature flavor and texture. The oil content can be as high as 1/4 cup or more for a standard recipe. Some bakers worry that refrigerating focaccia may cause the oil to solidify and separate from the dough. Allowing the bread to come to room temperature gradually before serving allows the oil to return to liquid form and evenly distribute through the dough again.
Benefits of Refrigerating Focaccia
While there are some potential downsides, there are also advantages to storing focaccia in the refrigerator:
Slows Mold Growth
Like most breads, focaccia can develop mold fairly quickly at room temperature when stored for several days. The cold environment of the refrigerator slows the growth of mold spores. This gives focaccia a longer shelf life before it may need to be discarded.
Maintains Texture and Moisture
Refrigeration can help keep focaccia from drying out too quickly. The condensation in the fridge keeps the bread moist. Letting it come to room temperature before eating will restore the signature crunchy crust.
Prevents Spoilage
Foods with perishable ingredients like eggs, dairy, and meat need refrigeration to prevent bacterial growth. While focaccia does not contain these ingredients, refrigeration provides an added level of insurance against spoilage.
Tips for Refrigerating Focaccia
If you do decide to refrigerate focaccia, here are some tips for preserving taste and texture:
Let Cool Completely First
Avoid putting focaccia straight from the oven into the fridge. The temperature shift from hot to cold can negatively affect texture. Let the bread come to room temperature before refrigerating.
Store in Breathable Material
Plastic bags or airtight containers can trap moisture and make focaccia soggy. Store in paper or a loose plastic bag.
Use Within 3-5 Days
For best quality, focaccia stored in the fridge should be eaten within 3-5 days. Older bread may dry out or develop mold.
Restore Texture and Flavor
Let refrigerated focaccia come completely to room temperature before eating, and crisp it up by baking a few minutes at 375°F if needed.
Signs Focaccia Has Spoiled
Here are some signs that refrigerated focaccia has gone bad and should be discarded:
Mold
Look for fuzzy mold growing on the surface, which can happen quickly in high-moisture environments like the fridge.
Off Smell
Focaccia that has spoiled will have a sour, unpleasant smell instead of the expected yeasty aroma.
Dry, Crumbly Texture
Stale, spoiled focaccia will feel dry and break apart easily instead of being soft and spongy.
Odd Colors
Green, blue, or black discoloration are signs fungi and bacteria growth. Discard focaccia with strange colors.
Storing Focaccia at Room Temperature
Here are some tips for storing focaccia on the counter or other room temperature place:
Cool Completely Before Storing
As with refrigerating, allow baked focaccia to fully cool to room temp before keeping at room temperature. This prevents condensation.
Choose a Dry Spot
Moisture causes mold, so avoid kitchen counters near sinks or appliances that release steam. Opt for a dry cupboard or bread box.
Use Paper Bags or Wraps
Plastic traps moisture, so paper bags or waxed paper are better room temperature options. Wrap cut focaccia in paper towels.
Consume Within 2-3 Days
Room temperature storage shortens the shelf life. Eat focaccia within 2-3 days for best freshness and flavor.
Freezing Focaccia
Freezing is another option for preserving homemade focaccia. Here are some freezing tips:
Cool Before Freezing
As always, let focaccia cool fully after baking before freezing it. Freeze in air-tight plastic wrap or bags.
Thaw in Fridge Overnight
To prevent condensation, thaw frozen focaccia slowly in the refrigerator overnight or up to 24 hours.
Refresh in Oven
Crisp up thawed focaccia in a 375°F oven for a few minutes to restore texture.
Add Herbs After Thawing
Herbs tend to get soggy when frozen. Sprinkle fresh herbs on focaccia after thawing instead.
Use Within 2-3 Months
For best flavor and texture, use frozen herb focaccia within 2-3 months.
Storing Focaccia Dough
In addition to fully baked bread, you may also want to store unbaked focaccia dough. Here are some dough storage tips:
Lightly Oil Surface
Before storing, coat surface of shaped dough with olive oil. This prevents crust from forming.
Seal Airtight
Wrap dough tightly in plastic wrap or store in an airtight container so no air reaches the surface.
Refrigerate up to 5 Days
Keep focaccia dough in the fridge for 3-5 days. The cold prevents yeast overgrowth.
Freeze up to 4 Weeks
For longer storage, freeze dough for up to 4 weeks. Thaw overnight in fridge before using.
Monitor Rise Time
Stored dough may take longer to proof and rise. Watch carefully.
Common Questions
Should you put focaccia straight from the oven into the fridge?
No, allow baked focaccia to cool completely before refrigerating it. Putting hot focaccia directly into the cold fridge can damage the texture.
How long does focaccia last in the fridge?
Properly stored in the fridge, focaccia will stay fresh for 3-5 days before drying out or developing mold.
Can you freeze focaccia bread?
Yes, focaccia can be frozen for 2-3 months. Make sure to thaw it slowly in the fridge before refreshing in the oven.
Should you wrap focaccia bread?
It’s best to wrap focaccia loosely in parchment paper or cloth towels rather than plastic wrap. This prevents sogginess.
How can you tell if refrigerated focaccia has gone bad?
Signs of spoiled, refrigerated focaccia include mold, off smells, dry or crumbly texture, and unnatural colors.
Key Takeaways
Here are some key tips on storing focaccia bread:
- Refrigerating focaccia can extend its shelf life by slowing mold growth. Let it come to room temperature before eating.
- Room temperature storage preserves texture and moisture best. Consume focaccia within 2-3 days.
- Freeze baked focaccia in plastic wrap or bags for 2-3 months.
- Refrigerate unbaked focaccia dough for up to 5 days or freeze for 4 weeks.
- Always allow focaccia to cool fully before refrigerating or freezing.
Conclusion
Focaccia can be safely stored in the refrigerator, at room temperature, or in the freezer using the proper methods. The best storage place depends on factors like how soon you plan to enjoy it and your preferences for texture. Pay close attention for signs of mold or spoilage. With proper storage, you can enjoy focaccia for up to several days after baking without sacrificing fresh taste and texture.
