*When making the dough, I find two days wait time in the fridge is the best for a thick, light and bubbly dough. However, it will definitely work with one day (i.e. preparing the night before – 10-12 hours wait time).
The dough will rise a bit in the fridge so make sure that your bowl is big enough for it to double in size.
This focaccia freezes well. So if you’re feeding a smaller group, feel free to freeze half the focaccia after baking. Let cool entirely and then wrap tightly in tin foil. It will keep in fridge for up to two weeks. When ready to eat remove from fridge and let thaw entirely.
Nutrition information is a rough estimate. (Per serving, divided between 12 people).