Forgetting to coat the pan with oil before baking

If you've worked with cast iron before, you're probably aware of how important it is to have a well-seasoned pan. Working with focaccia is the same, even if you use a nonstick square baking pan. The oil not only crisps the bottom of the focaccia but also prevents anything from sticking to the bottom of the pan when you remove the bread.

You'll need about two tablespoons of oil for a 10-inch skillet or round nonstick cake pan. The exact type of oil used for focaccia corresponds to the smoke point of the oil. Because it has a higher smoke point, avocado oil is a good choice for focaccia. Extra virgin olive oil, for example, is not ideal for working with focaccia because it can quickly burn at the oven temperature required to cook your focaccia.