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Freezing focaccia dough?

pine time Jun 16, 2011 07:09 AM

Can I freeze focaccia dough, then defrost it for baking? My recipe has 2 rise times, so I planned to get through all of that and freeze. Do-able? Or would it be better to bake it, cool, then freeze for defrosting later? Thanks in advance!

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    smtucker RE: pine time Jun 16, 2011 07:14 AM

    I prefer the texture when I freeze the dough and then bake. Generally, I freeze after the first rise. Then remove the dough the day I want it, let it do the second rise [takes a LONG time] and bake.

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      audreyhtx1 RE: pine time Jun 16, 2011 07:31 AM

      Yes. Leavened dough freezes just fine. Let it defrost in the fridge - maybe just takes 1 day - and then it will do the final rise. Those little yeastie beasties handle freezing just fine.

      You probably need to do the second rise after it defrosts. I assume that second rise is in the final shape. So after you defrost the dough and then do the last rise and bake. Once the dough is defrosted you could do that last rise in the fridge it will just take longer.

      Baked breads freeze really well also. An alternative would be to partly bake it, then freeze, then when defrosted finish the baking to warm it.

      Over the years I have found yeast doughs to be amazingly versatile and not finicky at all. Just be observant and patient.

      1. todao RE: pine time Jun 16, 2011 07:34 AM

        Given a choice, I'd freeze the dough as smtucker suggests over freezing a finished focaccia and trying to defrost it later. As smtucker also points out, the second rise from a frozen dough takes a very long time but when it begins to occur it can move fairly quickly. Only caveat then, when defrosting the dough, you've got to watch it more closely to prevent over proofing during that second rise.

        1 Reply
        1. re: todao
          audreyhtx1 RE: todao Jun 16, 2011 07:58 AM

          Even if the defrosted dough rises a bit. (S)he can still punch it down and shape it. It won't really matter if there was a bit of a middle rise while the dough defrosted as long as she reshapes the dough for the final proof. The slow fridge rises can really help build some flavor in the dough too.

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          pine time RE: pine time Jun 17, 2011 09:00 AM

          Thanks, all. We're having lots of guests and won't be home for the 3 1/2 hours the whole recipe takes, so doing the initial rise and freezing will save enough time. It's an easy focaccia recipe, so I'm looking forward to the freeze-after-1st-rise then defrost/rise/bake. Appreciate your expertise!

          1 Reply
          1. re: pine time
            audreyhtx1 RE: pine time Jun 17, 2011 04:03 PM

            If you can make the dough the day ahead, you don't need to freeze it. It'll be fine in the fridge over night IMO.

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