#crust-texture

#crust-texture

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.