My grandmother used a pan just like this one. Nonna Agatha, would make her dough the same day and let the dough rise twice, then the final raise in the pan. She made a Sicilian sfincione which our family calls Civata. Her Civata was made with lots of olive oil, a sauce from crushed tomatoes & green onion, then topped with anchovy, breadcrumbs, Romano cheese, and oregano. Our family still makes it for family gatherings.
We have done lots of experimentation with these pans. We've roasted veggies and meats and made great Focaccia, Sicilian Pizza and Sfincione in them, where the bottom of the crust fries to a toasted golden brown. Just delicious.
It is a beautiful white enameled steel pan, measuring 16 inches long, 12 inches wide and 1.5 inches deep. The tapered edges of the pan allows one to remove their Focaccia / Sfincione with little effort. The pan can be transferred from the refrigerator directly to the oven, then to the table. The beautiful white, baked-on porcelain finish makes it really easy to clean.
With enough use, the finish may tarnish just as the finest le Creuset enameled cookware.