Cody Casey
Focaccia is a delicious Italian bread that can be made in a variety of pans, including glass. While metal baking pans with straight sides are commonly used, a glass pan, such as a Pyrex baking dish or casserole dish, can also be used to bake focaccia. The choice of pan can impact the thickness of the bread, with glass pans like Pyrex dishes resulting in a thicker loaf that is ideal for slicing and using in sandwiches. When using a glass pan, it is important to grease it well to prevent the crust from sticking. Additionally, a glass pan may require adjustments to the baking temperature and time to ensure even cooking and browning. Overall, a glass pan is a viable option for making focaccia, offering a convenient alternative to traditional metal pans.
| Characteristics | Values |
|---|---|
| Pan type | Glass baking dish/Pyrex glass casserole dish |
| Pan size | 9 x 13 inches |
| Pan preparation | Grease with non-stick cooking spray, butter, or line with parchment paper |
| Dough preparation | Cover with plastic wrap and let rise in a warm, draft-free spot for 2-3 hours |
| Baking temperature | 400°F |
| Baking time | 20-35 minutes, until golden brown |
| Cooling | Cool in the pan for 10-15 minutes, then transfer to a rack to cool for at least 15 minutes |
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What You'll Learn
Glass pan size for focaccia
Focaccia is a delicious Italian bread with a chewy crust and a soft, airy middle. It can be baked in a glass pan, but there are a few things to keep in mind. Firstly, the size of the glass pan matters. A 9 x 13-inch glass baking dish is commonly recommended for a thicker focaccia that can be sliced for sandwiches. This size can be in either a Pyrex glass casserole dish or a glass baking pan. A 9 x 15-inch glass pan can also be used, resulting in a larger loaf. For a thinner focaccia, a jelly roll pan can be used, though the exact dimensions of this pan are not specified.
When using a glass pan, it is important to grease it well with nonstick cooking spray, butter, or lining it with parchment paper to prevent the crust from sticking. Additionally, using a glass pan may require adjusting the baking time. Glass pans tend to bake more slowly and evenly than metal pans, so the baking time may need to be increased slightly to ensure the focaccia is baked through.
It is worth noting that the dough will fill the pan as it rises and bakes, so the shape and size of the pan are not the most critical factors. A straight-sided pan is recommended by some, but this is not a requirement. The most important factor in achieving a delicious focaccia is the slow cold ferment in the fridge, which can range from 18 to 28 hours.
In summary, a glass pan can be used to make focaccia, and a 9 x 13-inch glass baking dish or pan is a commonly recommended size. Greasing the pan well and adjusting the baking time slightly are important considerations when using a glass pan. Ultimately, the most critical factor in achieving a delicious focaccia is the slow cold ferment of the dough.
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Preparing the glass pan
To prepare a glass pan for focaccia, you will need a glass baking dish that is 9 x 13 inches. A Pyrex glass casserole dish is perfect for a thicker focaccia that can be sliced for sandwiches.
First, grease the pan well with nonstick cooking spray, butter, or line it with parchment paper. This will prevent the crust from sticking to the pan. Then, pour 2 tablespoons of olive oil into the centre of the pan.
Next, place the dough into the pan. Using your fingertips, gently pull and press the dough from the centre outward towards the edges, shaping it into a thick rectangle. The dough is very elastic and will spring back, so don't worry about shaping it perfectly.
Once the dough is in the pan, use your fingertips to create dimples by pressing down into the dough at about 2-inch intervals. This will help to create the characteristic indentations on the surface of the focaccia. Drizzle the remaining olive oil over the dough, allowing it to fill into the indentations.
At this point, you can add your favourite toppings. Sprinkle with coarse salt and fresh or dried herbs like rosemary, thyme, oregano, or basil. You can also add toppings such as cherry tomatoes, onions, zucchini, or spinach.
Finally, let the dough rest for 2 to 4 hours, depending on the temperature of your kitchen. This will give the dough time to rise and puff up before baking.
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Preparing the dough
Focaccia is a delicious, versatile bread with a crisp, chewy crust and a soft, airy middle. The dough is very elastic and will spring back, so don't worry too much about the shape and size at first. Here is a step-by-step guide to preparing the dough for your focaccia:
Step 1: Combine dry ingredients
In a large bowl, whisk together the flour, salt, and instant yeast. You can use unbleached all-purpose flour or bread flour, and coarse salt or flaky sea salt for sprinkling on top.
Step 2: Add liquid ingredients
Combine warm water and yeast, allowing it to proof for about 15 minutes. You can also add Italian seasoning or a combination of rosemary, thyme, oregano, and basil to the water and yeast mixture. Add this mixture to the dry ingredients, along with 2 tablespoons of olive oil. You can also add a pinch of sugar to the warm water and yeast mixture.
Step 3: Mix and form a dough ball
Using a rubber spatula or a stand mixer with a dough hook attachment, mix the ingredients until a sticky dough ball forms. If the dough is too sticky, wet your fingers as you work.
Step 4: Coat the dough with oil and let it rise
Rub the surface of the dough lightly with olive oil to prevent sticking. Place the dough in a bowl and cover it with plastic wrap, a damp tea towel, or a cloth bowl cover. Let the dough rise in a warm, draft-free spot until it has doubled in size. This will take about 1.5 to 2 hours at room temperature or at least 12 hours in the refrigerator.
Step 5: Prepare the pan
Grease a 9x13-inch glass baking dish with nonstick cooking spray, butter, or line it with parchment paper. You can also use a metal pan with straight sides if you have one. Add 2 tablespoons of olive oil to the pan and tilt it to coat the bottom and sides.
Step 6: Shape the dough
Remove the dough from the refrigerator and scrape it onto the prepared pan with the folded side down. Using your fingertips, gently pull and press the dough into a thick, rectangular shape, filling the pan.
Step 7: Let the dough rise again
Cover the pan with plastic wrap and let the dough rise again in a warm, draft-free spot. This will take about 2 to 3 hours, depending on the temperature. The dough should rise until it's puffy, bubbly, and risen about three-quarters up the sides of the pan.
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Baking the focaccia
Once you've prepared your dough, it's time to bake your focaccia. The first step is to grease a 9 x 13-inch pan with nonstick cooking spray, butter, or line it with parchment paper. You can use a metal or glass pan, but avoid using a dark-coloured metal pan as this may cause the base of your focaccia to burn.
Next, pour two tablespoons of olive oil into the centre of the pan. Using your hands, release the dough from the sides of the bowl and pull it towards the centre, forming a rough ball. Place the dough ball into the prepared pan and roll it in the oil to coat it all over.
Now, let the dough rest for 2 to 3 hours, depending on the temperature of your kitchen. The dough should rise until it's puffy, bubbly, and risen about three-quarters of the way up the sides of the pan. If your kitchen is particularly warm, you may need to let the dough rest in the refrigerator to prevent it from rising too quickly.
When the dough has risen, it's time to dimple it. Using wet fingers, press down to the bottom of the dough at about 2-inch intervals. The dough will deflate slightly, but don't worry. If you're using a topping like cherry tomatoes, scatter them evenly over the dough now, along with a drizzle of olive oil and a sprinkle of herbs and salt.
Preheat your oven to 400°F (220°C). Place a rack in the lower third of the oven. When the oven is heated, bake your focaccia for 20 to 35 minutes, depending on how crispy you like it. The bread is ready when it's deep golden brown and the internal temperature is at least 200°F.
Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for at least 10 minutes before serving. Focaccia is best served warm or at room temperature on the day it's made. However, leftovers can be stored at room temperature for up to 4 days or frozen for up to 3 months.
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Serving and storing focaccia
Focaccia is best served the day it's made, either warm or at room temperature. If you're serving it as an appetiser, it goes well with a good olive oil and seasonings for dipping. It can also be used as sandwich bread or as a side dish.
If you have leftovers, you can store them at room temperature for up to four days. Wrap the bread in plastic wrap or keep it in an airtight container. You can also cut the focaccia into pieces, wrap them, and store them in a plastic bag.
Focaccia can also be frozen for up to three months. Cut the bread into squares and flash-freeze them on a parchment paper-lined baking sheet, with space between the pieces. After up to two hours, wrap the frozen focaccia in plastic wrap and place it in freezer bags.
To reheat frozen focaccia, you can use an oven, microwave, or toaster. For the oven, preheat to 350-375°F and allow the frozen bread to defrost at room temperature for a few hours. Unwrap the bread, mist it with warm water, and place it on a lined baking sheet. Reheat for about 5-8 minutes, until the crust is golden brown. For the microwave, wrap the bread in a damp paper towel and microwave for 30 seconds at a time until it's no longer frozen. For the toaster, cut the focaccia to fit and toast on a medium setting.
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Frequently asked questions
Yes, you can make focaccia in a glass pan. A glass pan is perfect for making a thicker focaccia that can be sliced for sandwiches. A 9 x 13-inch glass baking dish is recommended.
First, grease the glass pan with nonstick cooking spray, butter, or line it with parchment paper. Then, follow the standard focaccia recipe and baking instructions.
Ensure that the glass pan is well-greased to avoid sticking. Also, note that the baking time may vary slightly depending on the thickness of the focaccia and the characteristics of your oven, so keep an eye on it to avoid overcooking.
Your focaccia is done when the bread is deep golden brown, and the internal temperature reaches at least 200°F. This should take around 20-35 minutes, depending on your oven and desired crispiness.
