Focaccia is one of those magical breads that’s simple, but if you get it right, it’s absolutely mind-blowing. Think crispy, golden crust on the outside with a soft, airy interior. But if you want your focaccia to come out perfect every time, the right pan can make a huge difference.
There are several pan options out there, each offering its own unique benefits depending on the kind of focaccia you want. Let’s dive into the best pans for focaccia and how they affect your bread.
Rectangular or Square Baking Pan (Metal or Nonstick)
Why It Works
A rectangular or square baking pan is the classic choice for focaccia. The shape lets the dough spread out evenly, ensuring you get a golden, crispy crust while keeping the interior nice and soft. Whether it’s aluminum, stainless steel, or a nonstick version, these pans help distribute heat efficiently, giving you a great rise and texture.
My Experience
When I first started baking focaccia, I went with a basic 9×13-inch aluminum pan, no fancy stuff. The result? Solid focaccia every time. The dough didn’t stick, and I got that crispy exterior while keeping the inside light and airy. The key thing I learned is to grease the pan well or line it with parchment paper to avoid any sticking.
Size Consideration
For a classic focaccia, a 9×13-inch pan is the go-to. But if you want a thicker focaccia, a smaller pan may work better. On the flip side, for a thinner version, a slightly larger pan can help achieve that.
Cast Iron Skillet
Why It Works
Cast iron is a total game-changer when it comes to focaccia, especially if you like your bread with a thick, crispy crust. Cast iron pans heat evenly and retain heat well, which means you’re going to get that golden-brown exterior and airy interior. Plus, the sides of the skillet help the bread rise beautifully, giving it that rustic look.
My Experience
After hearing so much about the wonders of cast iron for bread baking, I decided to try it. I went with a 10-inch skillet, and let me tell you, it was amazing. The crust was crisp and perfectly browned, while the inside stayed light and airy. The downside? Cast iron is heavier, so flipping the focaccia out of the pan was a bit trickier, but it was totally worth it.
Size Consideration
A 10-12 inch skillet works well. If you go much bigger, the focaccia might turn out too thin, which isn’t what you’re after.
Focaccia Pan (Specialized Pan)
Why It Works
These specialized pans are made just for focaccia and can be a total game-changer. Many have perforated bottoms, which help heat circulate more evenly, giving you a crispy, golden crust. They also help create those signature dimples in the dough, which are key to getting the perfect focaccia.
My Experience
I wasn’t sure about getting a dedicated focaccia pan, but after seeing one online, I decided to give it a try. I grabbed a 10×10 perforated pan, and the results were fantastic. The focaccia came out exactly as I hoped – crispy on the edges with those perfect dimples. The only thing I’d recommend is to make sure you grease the pan really well, as the dough can get stuck in the holes if you’re not careful.
Size Consideration
Focaccia pans are typically around 10×10 inches. They give you the right amount of thickness while still maintaining that perfect balance of crust and fluffiness.
Baking Sheet (For Thinner Focaccia)
Why It Works
If you’re after a thinner, crunchier focaccia, a baking sheet is your best bet. The dough will spread out more, giving you a thinner focaccia that bakes faster with a nice, crispy edge. If you like focaccia that’s more like a flatbread, this is the pan you want to use.
My Experience
I made focaccia on a baking sheet once when I was short on time, and honestly, I loved it. The dough spread out more, which resulted in a thinner, crisper crust. It baked quicker too, so if you’re in a hurry but still want homemade bread, this is a great option.
Size Consideration
Go with a standard baking sheet (18×13 inches). It gives the dough plenty of room to spread out and bake into that thin, crispy focaccia you’re looking for.
Glass Baking Dish
Why It Works
While glass isn’t the most common choice for focaccia, it can work surprisingly well. Glass heats up more slowly than metal, which means it provides a gentler baking environment. The result is a focaccia with a softer, chewier crust. If you prefer a bread that’s a little less crispy and more like traditional loaf bread, this could be a good fit.
My Experience
I tried a Pyrex glass dish once because I didn’t feel like dirtying another pan, and I was pleasantly surprised by the outcome. The focaccia was a little softer and fluffier, which made it perfect for dipping in olive oil. The only thing I noticed is that it cooked slower than in a metal pan, so you’ll want to keep an eye on it.
Size Consideration
A 9×9 inch or 8×8 inch glass dish is ideal for a smaller, thicker focaccia. Be sure to grease the pan generously to prevent sticking.
Final Thoughts: Finding Your Perfect Focaccia Pan
At the end of the day, choosing the right pan for focaccia really depends on your personal preferences. If you want a crispy, golden crust, go for a cast iron skillet or focaccia pan. For a softer, more traditional bread, glass pans are a great option. If you’re just looking for simplicity, you can’t go wrong with a rectangular baking pan or baking sheet.
Whatever pan you choose, don’t forget the most important thing: the love and patience that goes into making the perfect focaccia. So, what’s your go-to method for baking focaccia? Do you have a favorite pan or a tip that makes your bread extra special? Share your thoughts in the comments!