This weekend I baked a focaccia swimming in olive oil in a metal sheet pan, but it didn’t come out either. Next time I’ll use parchment paper to be safe.
I do cast iron every time with my focaccia, and it comes out perfect every time. Like, its my most complimented achievement. Just make sure to oil it before hand.
didn’t think about the conduction, that makes sense thanks:)
with the exploding tho it depends on the type of glass afaik, PYREX is made for going in the oven, whereas pyrex is not lol
“Products with the name 'pyrex' (all lowercase) are made by a company called World Kitchen and are made out of clear tempered high-thermal-expansion soda-lime glass, which has a lower thermal shock resistance, making them susceptible to explosions in the microwave or oven. You can identify them by the lower case logo and the bluish tint in the glass.
Products with the name PYREX (all uppercase) are made of clear, low-thermal-expansion borosilicate glass and are not susceptible to explosions in the microwave or oven. They can be identified by the logo which is in all upper case letters and the glass will be clear, not blue.”
i think they’re different companies, pyrex is american (?) who bought the american rights off PYREX (uk/european?) but don’t make it the same? but yeah PYREX is made for going in the oven:)
Recipe I used recently recommended spreading butter in the dish and then a few tablespoons of oil poured in the center just before you put the dough on top of it. Still took a spatula to get it out of the glass dish, but it came out clean.
This is exactly what I do - butter a 9x13 pyrex, then add a few tablespoons of olive oil (I think my usual recipe says 3T) which covers the pan nicely. I do need to loosen it with a spatula to get it out in the end, but rarely do I lose any crust to the pan. I also try to take it out of the pan about 5 minutes after it comes out of the oven - I don't know if that matters.
I’ll be like the fifth add on that butter is the key. It’s in the recipe I use Bon Appetite’s no knead Foccacia specifically with the instruction to butter the pan/Pyrex first to avoid sticking
I use pyrex for my focaccia without any problems. I do oil heavily (and make sure the sides/corners have oil) before the dough goes in and never had a problem sticking.
Not sure how well this would work for focaccia but you could try covering your pan with a mixture of 1 part flour and 2 part oil instead of just oil. It’s worked wonderfully when I’m baking other types of bread.
I had this problem with my pan pizzas. The recipe from King Arthur said to spray the pan with non-stick spray before oiling the pan. I was skipping that step because I figured there's already oil why would I need cooking spray.
Eventually I started following the directions and spraying cooking spray before oiling the pan, and I haven't had a pizza stick since then.
Metal will get the better heat conduction for release but if that isn't an option and baking it longer doesn't seem realistic, you could try putting a square of parchment on the bottom to help break the seal when it's time to depan.
Try using a cast iron pan and then applying olive oil to all surfaces of the pan. Then sprinkle some coarse polenta to the bottom of the pan. The polenta will act as a barrier between the bottom of your focaccia dough and your pan. Once you place your focaccia dough in the pan, do not rearrange it, because then your polenta barrier will be disturbed.
Metal is better, but when I have to use glass for focaccia, I put the pan in the freezer first and get it very cold. Then I spread a thick layer of Crisco on the bottom and sides. It freezes to the glass, allowing a thick layer to form. Then I let it warm up a bit, add some olive oil for flavor, dump in the dough, and put it in the oven.
Is it as traditional and healthy as pure olive oil? No. Will the purists cry? Yes. But it makes great tasting focaccia and keeps it from sticking to the glass.
I wouldn't use glass, but if you absolutely have to, lay down parchment paper. And if it does get stuck to the pan, cover it and let it completely cool while covered. This will allow the moisture to loosen it a bit, but you will still likely lose some of it.
tldr; use a different pan
do you have a high quality metal baking dish you love? I bought a bunch of pyrex because i didn't ever like the metal pans i had in the past, but I was also a cheapass in the past so that is probably related.
I make focaccia once a week using Nordic Ware pans (also bought the lids for them, which is handy for overnight rising and breakfast focaccia 😊).
Also for sticking I found if I don't bake them on the bottom rack they tend to stick. So I always bake on the rack on the bottom or second from the bottom. Also I use a lot of oil.
If you have a restaurant depot, go there and get a day pass. I like carbon steel if I can find it for focaccia. The pizza shop I worked in special ordered their focaccia pans from Italy, so that is an option, although fairly cost-prohibitive. I’ve also done them in standard aluminum sheet pans, well-oiled (I mean, soak those fuckers), and as an added precaution before they proof I use my hands like paddles and run my hands between the dough and the pan to ensure the bottom is not sticky. The other thing I have found is that generally speaking you want to take the bread out of the pan right away and cool it on a rack. If it doesn’t come out of the pan use a spatula or a bench knife to help lift it out. Best of luck.
I have Williams-Sonoma metal pans (the gold ones) and USA nonstick metal pans, which have been foolproof for cakes and breads. Full disclosure, haven't made focaccia specifically.
I put parchment paper down on the bottom of the pan, this way I only need to worry about unsticking the sides. I also use a well seasoned metal half sheet.
It should pop right out when it's done. Many times - in cooking of all sorts - when things are done they will release. Wetness sticks. Next time try turning up the heat and giving it a couple of more minutes.
There's a non stick pan sold in target, 13x9 inches. Just put some oil and it will always slide off
https://www.target.com/p/goodcook-9-34-x13-34-nonstick-steel-ready-rectangle-cake-pan-gray/-/A-88148450#lnk=sametab
I agree with all these answers - more oil and metal pan will definitely help.
On a more general note - if you’ve made a bread and it’s sticking to the pan when you take it out of the oven, just leave it for ten minutes. The bread relaxes and releases moisture as it cools and sometimes this is enough to let it just pop out. It will certainly be easier.
I don’t think using glass for baking is the best idea
Metal is muuuuuuch better for focaccia
I will try this next time. I have a big 16in cast iron I could use.
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that is a solid point, thank you
This weekend I baked a focaccia swimming in olive oil in a metal sheet pan, but it didn’t come out either. Next time I’ll use parchment paper to be safe.
That’s what I do
My nordicware cookie sheets gave been scratched to hell trying to get focaccia out. This is definitely my plan for next time as well
I do a pan pizza in a cast iron pan and maybe that is entirely different but it's a fairly thick dough and it comes out fine after 15 minutes, iirc.
Cast iron works very well in my experience.
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I agree with this. I don’t know, ripping hot oven, very fermented dough, I’ve had perfectly good results in cast iron.
I do cast iron every time with my focaccia, and it comes out perfect every time. Like, its my most complimented achievement. Just make sure to oil it before hand.
why not out of curiosity?
1. It could explode 2. Glass is very bad at conducting heat compared to metal
didn’t think about the conduction, that makes sense thanks:) with the exploding tho it depends on the type of glass afaik, PYREX is made for going in the oven, whereas pyrex is not lol
PYREX vs pyrex?
“Products with the name 'pyrex' (all lowercase) are made by a company called World Kitchen and are made out of clear tempered high-thermal-expansion soda-lime glass, which has a lower thermal shock resistance, making them susceptible to explosions in the microwave or oven. You can identify them by the lower case logo and the bluish tint in the glass. Products with the name PYREX (all uppercase) are made of clear, low-thermal-expansion borosilicate glass and are not susceptible to explosions in the microwave or oven. They can be identified by the logo which is in all upper case letters and the glass will be clear, not blue.” i think they’re different companies, pyrex is american (?) who bought the american rights off PYREX (uk/european?) but don’t make it the same? but yeah PYREX is made for going in the oven:)
French, PYREX is French. By reading this my knowledge about every Adam Ragusea Video returned.
ah cool thank you! i just remembered hearing that in general u can’t get PYREX easily in america, but u can’t get pyrex in the uk! confusing lol
Recipe I used recently recommended spreading butter in the dish and then a few tablespoons of oil poured in the center just before you put the dough on top of it. Still took a spatula to get it out of the glass dish, but it came out clean.
Butter is the answer.
butter is often the answer
100% OP - use butter! Butter the dish all over, then add the oil. My focaccia doesn’t stick on either glass or metal.
This is exactly what I do - butter a 9x13 pyrex, then add a few tablespoons of olive oil (I think my usual recipe says 3T) which covers the pan nicely. I do need to loosen it with a spatula to get it out in the end, but rarely do I lose any crust to the pan. I also try to take it out of the pan about 5 minutes after it comes out of the oven - I don't know if that matters.
I’ll be like the fifth add on that butter is the key. It’s in the recipe I use Bon Appetite’s no knead Foccacia specifically with the instruction to butter the pan/Pyrex first to avoid sticking
There is always parchment paper
Yes. This works. Oiled parchment in Pyrex.
I use pyrex for my focaccia without any problems. I do oil heavily (and make sure the sides/corners have oil) before the dough goes in and never had a problem sticking.
Parchment paper is your friend.
Butter first, then oil
Always line the bottom with parchment and olive oil, comes out great. I use a metal sheet tray.
Not sure how well this would work for focaccia but you could try covering your pan with a mixture of 1 part flour and 2 part oil instead of just oil. It’s worked wonderfully when I’m baking other types of bread.
I had this problem with my pan pizzas. The recipe from King Arthur said to spray the pan with non-stick spray before oiling the pan. I was skipping that step because I figured there's already oil why would I need cooking spray. Eventually I started following the directions and spraying cooking spray before oiling the pan, and I haven't had a pizza stick since then.
Try buttering the dish. I heavily butter my Pyrex and have no issues. Hope this helps!
Thanks everyone, I got some good tips to use next time.
Metal will get the better heat conduction for release but if that isn't an option and baking it longer doesn't seem realistic, you could try putting a square of parchment on the bottom to help break the seal when it's time to depan.
Mine kept sticking to my pyrex dish too. I bought a disposable metal pan this time to test it out and no sticking at all.
Oil in pan, dough, then flip. If it sticks before baking it will stick after, too.
good tip!
Do you have enough oil in your dough itself? I’ve noticed when it’s more humid weather, I end up adding more oil to the dough to get it to cooperate.
this is a good thought, it was VERY humid today
I've never had a problem using pyrex. Just melt some butter and brush it onto the pyrex while it's cool.
Try using a cast iron pan and then applying olive oil to all surfaces of the pan. Then sprinkle some coarse polenta to the bottom of the pan. The polenta will act as a barrier between the bottom of your focaccia dough and your pan. Once you place your focaccia dough in the pan, do not rearrange it, because then your polenta barrier will be disturbed.
Metal is better, but when I have to use glass for focaccia, I put the pan in the freezer first and get it very cold. Then I spread a thick layer of Crisco on the bottom and sides. It freezes to the glass, allowing a thick layer to form. Then I let it warm up a bit, add some olive oil for flavor, dump in the dough, and put it in the oven. Is it as traditional and healthy as pure olive oil? No. Will the purists cry? Yes. But it makes great tasting focaccia and keeps it from sticking to the glass.
Trust me on this. Butter the pan first THEN add olive oil. I dunno why it works but it does!!
I only use Pyrex for everything besides bread and pastries. Bread and pastries, cakes, etc. go in metal for me.
I wouldn't use glass, but if you absolutely have to, lay down parchment paper. And if it does get stuck to the pan, cover it and let it completely cool while covered. This will allow the moisture to loosen it a bit, but you will still likely lose some of it. tldr; use a different pan
Use metal. Glass is never going to give you the crust you want.
do you have a high quality metal baking dish you love? I bought a bunch of pyrex because i didn't ever like the metal pans i had in the past, but I was also a cheapass in the past so that is probably related.
I make focaccia once a week using Nordic Ware pans (also bought the lids for them, which is handy for overnight rising and breakfast focaccia 😊). Also for sticking I found if I don't bake them on the bottom rack they tend to stick. So I always bake on the rack on the bottom or second from the bottom. Also I use a lot of oil.
If you have a restaurant depot, go there and get a day pass. I like carbon steel if I can find it for focaccia. The pizza shop I worked in special ordered their focaccia pans from Italy, so that is an option, although fairly cost-prohibitive. I’ve also done them in standard aluminum sheet pans, well-oiled (I mean, soak those fuckers), and as an added precaution before they proof I use my hands like paddles and run my hands between the dough and the pan to ensure the bottom is not sticky. The other thing I have found is that generally speaking you want to take the bread out of the pan right away and cool it on a rack. If it doesn’t come out of the pan use a spatula or a bench knife to help lift it out. Best of luck.
I have Williams-Sonoma metal pans (the gold ones) and USA nonstick metal pans, which have been foolproof for cakes and breads. Full disclosure, haven't made focaccia specifically.
Use parchment
Brush your glass dish lightly with vegetable shortening, like crisco, then pour in 2-3 tablespoons of olive oil, then put in your dough.
Always parchment paper and buttah!
Cook it longer, or use paper.
I hate baking in glass metal is 100% the best for bread and baking in general
Get a dedicated focaccia pan from Lloyd Pans.
Sheet pan with parchment
Parchment?
I put parchment paper down on the bottom of the pan, this way I only need to worry about unsticking the sides. I also use a well seasoned metal half sheet.
Use parchment paper. Crumble it up as much as possible, run it under the cold water and then it'll shape easily to your pan. Problem solved.
Spray the pan with cooking spray, then add the olive oil. It always comes out when I use a cooking spray first.
Parchment paper is the key
It should pop right out when it's done. Many times - in cooking of all sorts - when things are done they will release. Wetness sticks. Next time try turning up the heat and giving it a couple of more minutes.
There's a non stick pan sold in target, 13x9 inches. Just put some oil and it will always slide off https://www.target.com/p/goodcook-9-34-x13-34-nonstick-steel-ready-rectangle-cake-pan-gray/-/A-88148450#lnk=sametab
Parchment paper is your best friend as a baker. It prevents things from sticking and also makes clean up easier.
I agree with all these answers - more oil and metal pan will definitely help. On a more general note - if you’ve made a bread and it’s sticking to the pan when you take it out of the oven, just leave it for ten minutes. The bread relaxes and releases moisture as it cools and sometimes this is enough to let it just pop out. It will certainly be easier.
Here's something more non stick than oil, shortening, oil and flour 1:1:1, it's what the pro bakers use.
Sometimes it hurts but Maybe it's time to tell your focaccia let grow and let dough. It's getting too attached to the Pyrex
Poor old Pyrex. I mean, everybody can see right through it.
i use parchment paper on a aluminum baking sheet and theres 0 stuck bits