Use this Focaccia for Panini’s

Now let’s discuss with which bread we make a panini. The most popular bread is “rosetta”, which means a small rose, as it resembles a rose when viewed from the top. Usually, it has a semi-hard crust and is soft inside. Other kinds of bread could be focaccia or ciabatta bread. And I stop here…otherwise, we could discuss for hours and hours about regional bread variety.

Then, like elsewhere in the world, we use a filling…and we like a rather simple filling, with 2-3 ingredients at maximum. The most popular types of filling are:

How to Store Focaccia

Room temperature: The best way to store fresh Italian focaccia bread is to wrap it in plastic wrap or keep it in an airtight container and store it at room temperature. Cut your loaf of bread into smaller pieces to make it easier to work with. Wrap your bread pieces in plastic wrap, followed by a layer of aluminum foil. Then, store it in a plastic bag. Homemade focaccia bread will keep for two or three days if you use this method.

Freezer: Cut your focaccia into squares and flash-freeze it. Place your bread pieces on a parchment paper–lined baking sheet so that they have space in between them. Put the baking sheet in the freezer for up to two hours. Wrap the frozen focaccia pieces in plastic wrap, place them in freezer bags, and store them in the freezer for up to one month.