Can I make focaccia dough a day in advance?
I'll be making this focaccia recipe for a dinner party: http://www.epicurious.com/recipes/foo...
I'd love to make the dough and let it rise twice on Saturday, then Sunday morning I'd like to bake it. Do I need to let it rise again Sunday morning before baking after being overnight in the fridge?
Sorry, one more question:
the recipe I linked to in my op- if i double it, is it enough for 18 people at a buffet meal?
I know it technically adds up to 16 portions, but I assume no one is going to be taking huge pieces along with meat, lasagna, salad, cheeses, etc...