rosemary focaccia
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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.