Freeing Focaccia: Pan Removal Techniques

Focaccia is a type of bread that can be tricky to remove from its pan. The key to preventing sticking is to use a generous amount of oil, such as olive oil, and a quality non-stick pan. Greasing the pan with butter or margarine may not be as effective as oil because they contain salt, water, and impurities that can cause sticking. Additionally, using parchment paper, especially crinkled parchment paper, can help to line the pan and prevent sticking. If your focaccia is already stuck to the pan, let it cool to room temperature, then try using a knife to gently loosen it from the pan. If that doesn't work, fill a larger pan with hot water, place the focaccia pan in it for a few minutes, and try again.

Use parchment paper

Using parchment paper is a great way to ensure your focaccia doesn't stick to the pan. Although focaccia is traditionally baked directly on a metal pan, using parchment paper can make things easier and help you avoid the frustration of a stuck focaccia. Here are some tips for using parchment paper:

Choose the Right Parchment Paper

Select a sheet of parchment paper that is slightly longer than your pan. This will ensure that you have enough paper to cover the entire pan and prevent any sticking.

Crumple the Parchment Paper

Before lining your pan, crumple the parchment paper with your hands. Keep crumpling it until there are small wrinkles all over the paper. This will make the parchment paper easier to handle and mould to the shape of your pan.

Line Your Pan

Once you have crumpled the parchment paper, unfold it and place it in your pan. The wrinkles created from crumpling will allow the paper to form-fit to your pan without folding or creasing.

Add Olive Oil

After lining your pan with parchment paper, add a generous amount of olive oil. Olive oil is essential for the traditional flavour of focaccia and will help prevent sticking. Don't be afraid to use a lot of olive oil—it's better to have too much than not enough!

Transfer the Dough

With your pan lined and oiled, you can now transfer your focaccia dough into the pan and proceed with your recipe. The parchment paper will ensure that your focaccia bakes evenly and can be easily removed from the pan once it's done.

Clean-up

Using parchment paper also makes clean-up a breeze. Simply remove the paper from the pan after baking, and you'll have a much easier time cleaning any remaining residue.

Grease the pan with olive oil

Greasing the Pan with Olive Oil

Greasing your pan with olive oil is a crucial step in ensuring your focaccia doesn't stick to the pan. Here's a detailed guide on how to do it effectively:

Step 1: Choosing the Right Pan

Select a good-quality metal pan, preferably rectangular or round with no curves. A 9x13-inch pan is a standard size for focaccia, but you can also use two 8- or 9-inch pie plates. If you're using a glass pan, it's essential to grease it with butter before adding olive oil to prevent sticking.

Step 2: Greasing the Pan

When greasing your pan with olive oil, be generous. Pour a generous amount of olive oil into the pan, ensuring the entire surface is coated. You can use your fingers or a paper towel to spread the oil evenly. Don't be afraid to use more oil than you think you need—it will impart flavour and help prevent sticking.

Step 3: Preparing the Dough

After greasing the pan, it's time to prepare your focaccia dough. Follow your favourite focaccia recipe, but remember to slick the surface of the dough with olive oil before placing it in the fridge for the first rise. This step is crucial, especially if you're using a cloth bowl cover or tea towel, as it prevents the dough from drying out and forming a crust.

Step 4: Second Rise in the Pan

Once your dough has completed its first rise, it's time to transfer it to the prepared pan. Place the dough in the pan and coat it with olive oil, forming a rough ball. Let the dough rest for 2 to 4 hours, depending on your kitchen temperature.

Step 5: Dimpling and Baking

After the second rise, it's time to dimple the dough. Sprinkle rosemary or other desired toppings over the dough, then pour a generous amount of olive oil on top. Use your fingers to press straight down and create deep dimples. Sprinkle with flaky sea salt and transfer the pan to the oven. Bake at 400°F for 20-30 minutes, or until the focaccia is slightly golden and cooked through.

Tips:

• If you're using a glass pan, greasing with both butter and olive oil is essential to prevent sticking.
• When in doubt, use more olive oil. It will enhance the flavour and help ensure your focaccia doesn't stick.
• Slick the surface of the dough with olive oil before the first rise to prevent drying.
• For glass pans, you can use cold butter, but room temperature butter is ideal.

Use a non-stick pan

Using a non-stick pan is one of the most effective ways to prevent your focaccia from sticking. While there are other methods to stop your focaccia from sticking, such as greasing the pan with olive oil, using a non-stick pan makes all the other steps almost unnecessary.

When choosing a non-stick pan, look for one with a special non-stick coating. A good non-stick pan will ensure your focaccia doesn't stick at all, and you can simply slip a spatula under the bread and remove it from the pan in one piece.

If you're in the US, USA Pan is a good option for non-stick pans. Their 9x13 inch rectangular cake pan is a great choice for baking focaccia. For those in the UK, the domestic oven focaccia trays from Rackmaster Ltd. are also worth considering.

While a non-stick pan is a great investment, it's important to note that you shouldn't overheat it. The non-stick coating can melt under high heat, so always follow the recommended temperature guidelines for your pan.

Additionally, when using a non-stick pan, make sure to follow proper cleaning techniques. Avoid scrubbing the pan with steel wool or the scrubby side of a sponge, as this can create scratches and mar the finish, making it more likely for your focaccia to stick. Instead, simply wipe off any excess oil with a paper towel and then wash the pan with water.

By choosing a quality non-stick pan and following these care instructions, you'll be well on your way to enjoying perfectly baked focaccia that releases easily from the pan every time.

Bake-in the pan before use

If you want to prevent your focaccia from sticking to the pan, you can try "baking-in" your pan before using it. This technique is often used by bakeries for new bread pans to make it easier to release the bread.

First, clean your pan with soap and water. Once the pan is clean, lightly grease the interior with extra virgin olive oil, or a neutral oil such as sunflower or canola oil. Place the empty pan in the oven and bake for 30 minutes at 450°F (232°C).

Baking-in the pan will help to smooth out any rough edges and create a slick coating, making it easier for the focaccia to be removed. After baking-in the pan, simply add a generous amount of olive oil before baking your focaccia as you normally would.

This process will make your pan more non-stick, reducing the chances of your focaccia sticking to it. It is important to note that this method is specifically for metal sheet pans, and the pan should be completely clean and dry before you begin.

Additionally, if you are using a new pan, make sure to season it properly before using it for the first time. This will help to create a natural non-stick coating and prevent your focaccia from sticking. To season a new pan, simply rub a thin layer of oil onto the surface and heat it in the oven for a few minutes.

Try the butter and freezer trick

The "butter and freezer" trick is a non-traditional method to prevent focaccia from sticking to the pan. It involves greasing the interior of the pan with a thin layer of butter and then placing the pan in the freezer for around 30 minutes. This allows the butter to harden and creates a solid non-stick layer. Once the butter has hardened, a generous amount of oil should be added to the pan before the focaccia dough is placed inside.

This trick is particularly useful for older pans that tend to cause sticking. It is also said to enhance the flavour of the focaccia, as the butter will melt and combine with the olive oil during the baking process.

It is important to note that this method is non-traditional, as butter is not typically used in focaccia recipes. If you are aiming for a more authentic flavour, you may want to consider using other methods to prevent sticking, such as using more olive oil or parchment paper.

Additionally, it is worth mentioning that butter and margarine contain salt, water, and impurities that can sometimes cause sticking. Therefore, if you choose to use this method, be aware that there is a slight risk of your focaccia sticking to the pan despite the butter layer.

Frequently asked questions