Pan or No Pan for Focaccia?
I'm new here and am just getting into bread baking. Got Rose Levy Beranbaum's Bread Bible for my birthday. I made her herbed focaccia recipe this past weekend using fresh basil from my garden and it was amazing!
While the taste was great, the shape was a little wonky because I didn't shape it in a pan--just used my hands and baked it on a stone. What's the best method here--buying a small rectangular pan around 7" x 10" or just learning to shape it better with my hands?
Looking forward to learning much from fellow bakers.