First, is it OK to use a Pyrex 9/13 dish for focaccia? I would think so, but recently I tried a recipe for cheese focaccia and it was a disaster. I lowered the oven temp by 25 degrees, which is standard practice for using Pyrex instead of metal, and when the baking time was up the bread was quite gooey. So maybe I shouldn't have done that, even after giving it extra time it still seemed undone. Also, I had brushed the pan generously (I thought) with oil, but when it was time to get the bread out it stuck firm. I ended up digging out gooey pieces that were inedible and throwing it all away.
FWIW here is a link to the recipe, though I'm not sure non-subscribers to the Boston Globe can see it:
I was thinking of trying KA's blitz bread focaccia recipe but would like to know if I can use the Pyrex dish or if I should get a metal one. (My pizza pan does not have deep sides.) And if I do use the Pyrex dish, should I lower the temperature in the recipe by 25 degrees or keep it as written?
Second, I saw a metal 9x13 baking pan in BB&B but it was black, and I've avoided black bakeware because supposedly it browns things too quickly. What do you think?
Thanks for your advice,