"But as easy as focaccia is to make, its texture and quality are entirely dependent on the vessel you cook it in. Thick ceramic and glass bakeware will produce pallid, abysmally soft bakes and need parchment paper to prevent sticking-I learned this the hard way early in my focaccia-baking journey. For crispy golden burnished results, an aluminum sheet pan is the pan of choice in the BA Test Kitchen."
"Recently, I learned there's a way to bring your focaccia to greater, crispier heights while dining at one of my favorite Detroit-style pizza spots. I noticed the kitchen used dark, almost-black aluminum pans, which baked pies with bronzed, super-crackly crusts. As soon as I could, I ordered a Detroit-style pan from Lloyd Pans, a female-led company headquartered in Spokane, Washington, that produces commercial cookware for pizzerias and bakeries."
"When I prepared my standard focaccia dough in this new pan and slid it into the oven, it emerged deep gold, with an evenly caramelized exterior. Too impatient to let it cool, I sliced into it, thrilled when my bread knife encountered a sturdy, audibly crackly crust. I then smeared the warm, crisp-edged slices with an immodest amount of butter and topped each one with a delightfully salty anchovy, a spritz of lemon, and some Calabrian chile flakes-the most heavenly snack."
Focaccia is an easy-going, high-hydration pan bread with a soft open crumb suited to sandwiches, dips, and heavy toppings without becoming soggy. Bakeware choice crucially determines texture: thick ceramic and glass yield pale, soft results and require parchment to prevent sticking, while aluminum sheet pans create crisp, golden crusts. Dark-colored aluminum absorbs more radiant energy and conducts heat faster, producing deeply caramelized, crackly edges similar to Detroit-style results from almost-black pans. Commercially made dark aluminum pans deliver evenly browned exteriors. Warm, crisp-edged focaccia pairs well with butter, anchovies, lemon, and Calabrian chile flakes.
Read at Bon Appetit
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