#focaccia

#focaccia

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.

I recommend Lloyd pans for Sicilian or focaccia-style pizzas. Coat the pan with Crisco, which grips the dough better than olive oil, preventing it from sliding back.

If you typically reach for butter when whipping up your favorite baked goods, it might be time to switch things up. A glug of olive oil can be a transformative addition to a wide range of home-baked classics, adding moisture, richness, and a hint of fruity sharpness. In sweet treats like cakes, brownies, and cookies, olive oil can be used as a replacement for more traditional forms of fat, and it's sure to yield that same irresistibly tender texture.

Ciabatta has a fluffy and airy inner crumb with a crisp crust, while focaccia features a soft, spongy texture with a crunchy exterior.