Freezing focaccia

I agree to freeze the dough rather than the final product - but I urge all to invest in a vacuum packer. Freeze the dough first, THEN vacuum pack. Use this method for all vacuum pack frozen items.

I vote with HLA. I've had many years of good luck par-baking it (remove from the oven at the halfway point, cool) then freezing. Thaw overnight under refrigeration, replace on a sheet pan, add a bit more olive oil, though not a lot, and finish baking.

Either way would work, but personally, I would freeze the dough before baking. But if you don't mind reheated bread, then go for it! I freeze leftover pizza all the time. Reheating it on a very hot pizza stone perks it up nicely.

I'm wondering if you could par-bake it, then freeze it and finish baking it later....

I'd suggest the best thing to do is to punch 1/2 the dough back now, shape into a tight ball and freeze. When you're ready to bake the new batch, defrost slowly in the fridge over 8 hours or so (to overnight) and proceed from there.

You can freeze post-baking but the crispy oily loveliness from foccacia just won't come through as well.

I would freeze it before baking. I've also had it frozen after baking and thought the texture was not as good.

I make foccacia quite frequently. As it is quite a damp dough I would be inclined to freeze after baking. I think the moisture may be an issue.