Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

To reheat fully baked frozen breads use the following times and temperatures as a guide, but always make sure the centre of the bread is piping hot when you remove the bread from the oven.

This delightful book provides 50 recipes for ... the Camper’s Focaccia Bread Recipe from the book. You can purchase this book from the MOTHER EARTH NEWS store: Dutch Oven and Cast Iron Cooking.