Collection: Non-stick aluminum focaccia pan

Focaccia requires a specific pan

Focaccia is not pizza: the dough is more hydrated, the rising time is longer and happens directly in the pan, and the base must come out crispy while the crumb remains soft. The focaccia pan was created with these requirements in mind.

The edges are precisely calibrated to accommodate the dough during the second rising process in the pan, without the focaccia overflowing during baking, yet without being so high as to block the lateral heat that forms the crust. The flat bottom transmits heat evenly across the entire circular surface: no crispy areas in the center or undercooked areas at the edges.

The coating and high-hydration focaccia

Focaccia doughs typically have a high hydration level, between 70% and 90%, and tend to stick in non-stick pans. With the scratch-resistant, 7-layer, PFOA-free coating of the Mamù focaccia pan, you can reduce the amount of oil on the bottom without the dough sticking. The focaccia comes apart without breaking even after a long baking time.

With less oil on the bottom, the focaccia has a drier, crispier base than if it were fried in the sauce. In the dimpled Genoese focaccia, this difference is clearly visible: you get a crispy base on the outside and a soft crumb on the inside.

Genoese, Apulian, and Bari focaccia: same requirements, same baking pan

Regional Italian focaccias have different characteristics but share the same baking pan requirements:

• Genoese focaccia: tall and soft, with dimples and rosemary. It requires high edges and a long baking time. The nonstick coating helps cook the base without burning it while the crumb cooks completely.
• Apulian focaccia: with olives and cherry tomatoes, a denser dough. The flat bottom distributes heat evenly, even with heavy toppings that would otherwise cause uneven cooking.
• Focaccia barese: shallower and crispier. The focaccia pan also works for this version, with better thickness control than a rectangular pan where the dough tends to spread unevenly.

Available Sizes

The Mamù focaccia pan is available in the most common sizes for home ovens:

• The small size is for single-serving focaccia or for compact ovens.
• The medium size, 28-32 cm, is the standard size for 3-4 people.
• The large size is for generous focaccias or leftovers.

Focaccia pan vs. pizza pan: the difference.

The pizza pan has a perforated bottom for a crispy base, suitable for Neapolitan pizza and Crispy pizzas. The focaccia pan has a flat bottom to retain moisture during baking, making it ideal for focaccia with a crispy base and a soft crumb. For soft focaccia, choose a flat bottom.