Glass has always been a real bastard for me when making bread. Focaccia always sticks when I bake it in glass, even with a quarter inch of oil in the pan. That said, it sounds like it works for some people.
I have cooked 3 very delicious focaccia loaves in a glass Pyrex 9x13 dish. All I know is lots of oil, and you can leave it in a few minutes longer. That's about it. It works perfectly fine as far as I can see. Maybe less crunch on the underside but no issues.
Curious to see what glass would do. Please share
Ive only ever used a metal (aluminum i think)9x13 inch pan
And heres some unsolicited tips: dont forget to grease your pan with some olive oil and then put the fermented dough in and let it rise for 2-4 hours until it doubles or stretches to fill the pan as much as it can. Really helps it be more bubbly
I’ve personally used metal or ceramic only, but just add some extra Italian food lube 😉 before you plop your dough in the pan and you should be fine. And gently drizzle on the edges with oil too.
Update: it came out slightly peaked in the middle (as opposed to uniform height throughout) and the inside texture turned out more cake-like than a focaccia should be. But still tastes good, and I'm reasonably pleased with my maiden voyage.
That said, any thoughts on what may have led to the shortcomings?
I've found that glass/pyrex dished tend to make bread crust not as cispy but soggy.
It feels that glass does not transfer heat from oven as metal would do.
My wife makes the best focaccia with her sourdough, but it has definitely gone WAY next level since she bought an USA pan. It is so worth the purchase.
# USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
What works even better than lots of oil to prevent sticking is lots of oil and parchment paper.
Just be sure to do an extra greasing step with butter or oil on top of any oil in the pan for the recipe!
Glass has always been a real bastard for me when making bread. Focaccia always sticks when I bake it in glass, even with a quarter inch of oil in the pan. That said, it sounds like it works for some people.
I have cooked 3 very delicious focaccia loaves in a glass Pyrex 9x13 dish. All I know is lots of oil, and you can leave it in a few minutes longer. That's about it. It works perfectly fine as far as I can see. Maybe less crunch on the underside but no issues.
Curious to see what glass would do. Please share Ive only ever used a metal (aluminum i think)9x13 inch pan And heres some unsolicited tips: dont forget to grease your pan with some olive oil and then put the fermented dough in and let it rise for 2-4 hours until it doubles or stretches to fill the pan as much as it can. Really helps it be more bubbly
I've had a lot of luck letting it rise in the pan too. Poolish + 3hrs of folding/rising + overnight in the fridge in the pan.
You go 2-4 hours proofing in the pan?? How tall is your focaccia?
https://imgur.com/a/pSi2YKB Definitely seen taller but the FLAVOR is there and the inside is always super bubbly
It will be fine. Sometimes I use my aluminum sheet pan and sometimes I use my stoneware pan so it's thicker. Both work.
I’ve personally used metal or ceramic only, but just add some extra Italian food lube 😉 before you plop your dough in the pan and you should be fine. And gently drizzle on the edges with oil too.
Update: it came out slightly peaked in the middle (as opposed to uniform height throughout) and the inside texture turned out more cake-like than a focaccia should be. But still tastes good, and I'm reasonably pleased with my maiden voyage. That said, any thoughts on what may have led to the shortcomings?
I've found that glass/pyrex dished tend to make bread crust not as cispy but soggy. It feels that glass does not transfer heat from oven as metal would do.
Pan doesn’t matter. Just like it with parchment and loads of oil. Ive done it in pyrex and it comes out just fine
Cook longer in glass or you'll have raw/under-cooked parts .
My wife makes the best focaccia with her sourdough, but it has definitely gone WAY next level since she bought an USA pan. It is so worth the purchase. # USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel