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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?

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  1. I don't see why not, but I would not do two rises on one day, and another on the next. Punch it down, put it in the fridge, where it will do the second, "slow rise," overnight. Then on Sunday, take it out, and continue.

    1 Reply
    1. re: wyogal

      It can do its second rise in the fridge? I thought it had to be in a warm place to rise.
      I've made bread several times, but I just follow instructions so I'm not well versed on how it all works.

    2. I'll be fine, just take it out in enough time to get to room temp. I make it every week.

      3 Replies
      1. re: treb

        Phew! Good to know, that makes things easier. I assume it should be covered well in plastic wrap in the fridge?

      2. 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...

        4 Replies
        1. re: eviemichael

          For parties, I cut it into about 2 inch strips, your recipe will easily feed 18 guests.

          1. re: treb

            Great, I appreciate the help.

            Just to clarify- you mean if i double the recipe, itll feed 18, right?

            1. re: eviemichael

              Right, and you may have a leftover or two for your self the next day.

              1. re: treb

                Sounds good to me! I'll probably eat it in bed while recovering...

        2. It will taste even better if you let it slow rise in the fridge--that is a good way to develop flavor.

          Have fun at your party!