I recently made the following Focaccia:
I brushed a generous amount of olive oil onto a non-stick baking sheet before putting down the dough, but the Focaccia stuck quite a bit after baking and it was a mess. I need to make it again and was wondering if I could put parchment on the pan rather than olive oil?
-Would this help with the sticking issue?
-If I put the parchment without olive oil, would that make the bottom crust less crispy?