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Because of the liberal use of olive oil in the recipe, focaccia has a crisp crust but a tender inside. Topped with cheese and olives, or herbs and roasted red peppers, it resembles a thick pizza. To reheat, the bread only needs a few minutes in the oven. If you don't own a bread warmer, keep the focaccia warm after it's served by wrapping it in a clean kitchen towel.

For a Crispier Crust

Heat the oven to 325 degrees Fahrenheit. Mist the crust of the bread lightly with water. If you don’t have a suitable misting bottle, simply dip your fingers in water and lightly splash the bread. Place the focaccia in a paper bag large enough to allow air circulation around the loaf of bread and put it in the oven. Check the bread after five minutes -- if it feels soggy rather than crisp, take it out of the bag and put it back into the oven for about three more minutes.

Fast and Easy

Place the focaccia on a metal sheet pan and warm it in a 350 degrees F oven for about seven minutes. Check the bread after five minutes, and if it’s getting too crisp, take it out of the oven.

About the Author

Dirk Huds

Dirk Huds has been a writer/editor for over six years. He has worked for bookshops and publishers in an editorial capacity and written book reviews for a variety of publications. He is currently studying for his master's degree.