Thank you Steve, for trying my recipe.
It looks fantastic, and I know how good it tastes.
You did an outstanding job,
I'm glad that you and your little chef give my recipe a try.

I was lucky enough to try this the other day and I have to say...it was delicious! Thanks to both of you for the great recipe.

I am planning to have a large party at the house and was thinking of making things ahead of time. Could this be a bread i can make, freeze and then reheat?

Yes, baked focaccia can be frozen and reheated prior to serving. Cheers!

I made this aboard our boat this summer and it was fabulous! I impressed the entire crew! I sprinkled on too much coarse sea salt though, so next time I'll be more cautious about how much to add in the final prep before baking.

Trying to improve my bread/focaccia/pizza dough making. Is it ok to let dough rise more than once? What kinds of effects might I expect?

Sure. It produces more even, smaller holes and a softer texture.

Hi, also thinking about making this ahead for a party. But was wondering if you could let the dough rise overnight in fridge like you do pizza dough, and the bake the next day for the party.

Yes you can. Keep it in a lightly-oiled bowl covered with a cloth or plastic wrap. The next day, gently place the dough onto an oiled cookie sheet, being careful not to flatten it too much. Cheers!

I just made it and it's delicious!!! super easy and tasty!! thank you...I couldn't take pic cause It desapeared in seconds....
:o)

my dough was prefect....until I baked it. I could taste the yeast. I let the dough rise overnight and it rose. However, I did touch the dough put a dent in the dough and a big bubble appeared. I did not use it until a few hours later. When I was ready to bake my bread the bubble flatten out and my dough seem flat. What happened.

Caroline- When you flattened the dough, did you let it sit in the refrigerator or in a more temperate spot to re-proof? Was your first overnight rise in the fridge?

Big yeasty flavor means that there was plenty of potential for CO2 creation (i.e. bubbles in dough) which helps create the rise. Let's see if we can uncover what happened here, as the focaccia should have a bit of lift for sure. Enjoy!