Just made the sourdough dessert foccia, and everything went smoothly, up until the point where I let it cool in the pan, after coming out of the oven. Once cooled, the honey that had been used to drizzle and ended up in the bottom of the pan during the burn caramelized, and set up to the point I was almost destroying the bread to get it out of the pan. Was preheading the oven for a second bake, so put it back in on a baking stone for about 5 minutes, which loosened the bread to the point I could get it out of the pan, only leaving a little of the foccia "crust" on the bottom of the pan. Wonder if you might address the cooling in your blog, and perhaps in the recipe notes with whatever tips/advice you might have to help others avoid this "challenge."

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