Focaccia

Sprinkle the crust lightly with water and heat the focaccia in a 180°C oven for 5–8 minutes. For a crisp base, put it straight on the oven rack rather than wrapping it in foil.

Once completely cool, wrap focaccia tightly or keep it in an airtight container at room temperature and eat it within a couple of days. The fridge tends to make bread stale faster.

Yes. Slice it first, wrap the pieces well and freeze them; they are easiest to use straight from frozen. Warm slices in a 180°C oven for about 8–10 minutes.

Serve it with olive oil for dipping, or alongside soup, salad, antipasti and dishes with plenty of sauce. Its dimpled surface also makes a good base for rosemary, olives or sliced tomatoes.

Yes: split a piece horizontally and fill it with ingredients such as roasted vegetables, mozzarella, pesto or cured ham. If the filling is wet, toast the cut sides briefly first so the bread is less likely to turn soggy.

For a sandwich, ciabatta is a good alternative, though it is usually chewier and less oily. For dipping or serving with a meal, try another sturdy flatbread or crusty bread.