
Focaccia keeps sticking!
So, as per my chef's direction, I've been practicing making sourdough focaccia.
However, I've been running into a problem where no matter how much olive oil I drench the hotel pan in, the bread always sticks to the sides and bottom when I try to remove it.
I proof it in a deck over with a damp rag on top at 100 degrees F, and I bake it at 425 for 24 minutes, turning halfway through, with the oven set to about 30% humidity, if that helps.