Focaccia Sticking To The Pan? Try This

Focaccia is a simple, fluffy bread with a crisp, crunchy crust and a short shelf life. However, one of the most common problems people face when making focaccia is that it often sticks to the pan. This can be frustrating, as it can ruin the appearance of the bread and make it difficult to remove from the pan. Luckily, there are several solutions to this problem, including using a generous amount of oil, a quality non-stick pan, or parchment paper.

Grease the pan with olive oil

To prevent focaccia from sticking to the pan, greasing the pan with olive oil is one of the most common solutions. Here is a detailed, step-by-step guide on how to do it:

Firstly, it is important to understand that focaccia requires a generous amount of olive oil to prevent sticking. This may seem like a large quantity, but it is necessary. The olive oil not only helps to stop the focaccia from sticking but also imparts a traditional flavour to the bread. Therefore, do not be afraid to use more olive oil than you think you need.

When it comes to measuring the olive oil, some people prefer to use an 1/8th cup of oil as a starting point, while others simply add a few "glugs" of extra virgin olive oil until it looks like a sufficient amount. If you are using measurements, you can start with an 1/8th cup and then increase to a 1/4 cup if needed.

Before adding the olive oil to the pan, it is recommended to clean the pan thoroughly with soap and water, especially if it is an older pan. Once the pan is clean, you can then add the olive oil.

To grease the pan effectively, drizzle or rub the olive oil evenly across the base of the pan. Make sure to cover all areas of the pan that will come into contact with the dough. You can use your fingers, a brush, or a paper towel to spread the oil.

After greasing the pan, you can then add your focaccia dough and proceed with the rest of the recipe. Remember, the olive oil not only prevents sticking but also enhances the flavour of your focaccia, so don't hold back on the oil!

Use a non-stick pan

Using a non-stick pan is a great way to ensure your focaccia doesn't stick. While focaccia is typically baked on a metal pan, using a non-stick pan is a simple solution to the common problem of focaccia sticking to the pan.

If you're in the US, a recommended non-stick pan is the 9x13-inch rectangular, non-stick cake pan from USA Pan. This pan has a quick-release or special non-stick coating that will ensure your focaccia doesn't stick. If you're in the UK, the domestic oven focaccia trays from Rackmaster Ltd. are also worth checking out.

When using a non-stick pan, it's important to note that you shouldn't overheat the pan as the non-stick coating can melt under high heat.

While using a non-stick pan can be an effective solution, it's not the only way to prevent your focaccia from sticking. Here are some other methods you can try:

• Grease your pan with a generous amount of olive oil. The oil will impart a traditional flavor to your focaccia and help prevent sticking.
• "Bake-in" your pan before using it. This involves cleaning your pan with soap and water, greasing the interior with extra virgin olive oil or a neutral oil, and then baking the empty pan for 30 minutes at 450°F. This process smooths out any rough edges and gives the pan a slick coating.
• Try the "butter and freezer" trick. Grease the interior of your pan with a thin layer of butter and then place it in the freezer. After the butter has hardened, add your generous amount of oil and proceed with your recipe.
• Use crinkled parchment paper to line your pan. Take a sheet of parchment paper that is longer than your pan and crumple it up. Then uncrinkle the paper and line your pan. This will help the paper form-fit to your pan. After lining your pan, add a generous amount of oil and proceed with your recipe.

Bake-in the pan before use

If you have an old metal sheet pan, or even a brand new metal sheet pan, one way you can stop your focaccia from sticking to the pan is by "baking-in" the pan before you use it. This is a technique that some bakeries use for new bread pans to make them release bread more easily.

First, what you want to do is completely clean your pan with soap and water. Then, once the pan is clean, lightly grease the interior of the pan with extra virgin olive oil, or some type of neutral oil, like sunflower oil or canola oil. Then let the empty pan bake for 30 minutes in an oven set to 450°F.

This "baking-in" process will ideally smooth out any rough edges on the interior of the pan. It should give the pan a slick coating that allows focaccia to pop out easily.

Then, when you’re ready to bake focaccia, just add plenty of olive oil to the pan, like usual. The pan should then be more non-stick than it was before the baking-in process.

Use butter and freeze the pan

Using butter and freezing the pan is a great trick to stop focaccia from sticking to the pan. This trick is borrowed from the world of Detroit-style pizza, which is baked in a well-oiled, deep-dish baking pan.

To use this method, first, grease the interior of your pan with a thin layer of butter. Then, move the pan to the freezer for around 30 minutes. The butter will act as an initial layer of protection against sticking and will also add a delicious flavour to your focaccia. After half an hour, remove the pan from the freezer. The butter should be hardened by this point and will form a solid non-stick layer in your pan.

When you are ready to proof your focaccia dough, add a generous amount of oil to the buttered pan and proceed with your recipe as usual. The layer of oil will act as a second non-stick layer, ensuring your focaccia doesn't stick to the pan.

This trick is perfect for older pans that tend to give you more trouble with sticking. It's a simple and effective solution to the common problem of focaccia sticking to the pan.

Line the pan with crinkled parchment paper

Using crinkled parchment paper to line your pan is a great way to prevent your focaccia from sticking. Although focaccia is typically baked directly on a metal pan, using parchment paper is a good alternative to ensure your bread doesn't stick.

Take a sheet of parchment paper that is slightly larger than your pan and crumple it up in your hands. Keep crumpling it until there are lots of mini creases all over the paper. Now, un-crinkle the parchment paper. The paper should now be able to form-fit to any pan without folding all over the place.

Once you've crinkled the parchment paper, brush your pan with oil and lay the paper on top. Make sure the parchment paper covers all areas that the dough will touch. Then, add another layer of oil on top of the paper. You'll want some oil on the parchment paper to help crisp up the bottom of your focaccia.

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