🔕 🔔

Follow friends and influencers

By following your friends and influencers you'll be able to see what they're saving in real time.
Sign up Feed preview
Loading…

My Basket ()

All questions

Pan size quandry

Foccacia recipe calls for 10 x 15 inch pan. I have a 9 x 13 and an 11 x 15. Anyone have a suggestion on which one to use?

asked by DebJ almost 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 782 views
mrslarkin
added almost 3 years ago

I would use the 11 x 15 pan, and not spread the dough out to the corners.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

DebJ
added almost 3 years ago

Okay, thanks. And thanks for being speedy.

Smaug
added almost 3 years ago

It's easy to multiply out (assuming equal depth)- 10x15=150 sq in, 9x13=117, 11x15=165- clearly closer to 150. You can also do this with circles, by the way, without calculating the area . Square the diameter- a 10" circle will be 100 (not an area, just a number to compare), a 14' circle will be 196, about twice 100, so a 14' pizza is roughly 2- 10" pizzas, as an example.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Nancy
Nancy

Nancy is a trusted home cook.

added almost 3 years ago

Either or both would work.
In addition to real estate (square inches) members have noted so far, you might want to consider how thick and soft or thin and crispy you want the focaccia to be. The 9x13 pan will give a thicker, softer bread, the 11x15 a thinner, perhaps more crispy one (depending on baking time).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Amy
Amy
added almost 3 years ago

I am a baker, and we often (most of the time) make rolls out of the focaccia to make individual buns. Works out great, and is much less "messy" than the traditional method. Just kind of eyeball (or scale them) to about 60-70 grams each, ball up, smash down slightly, and proof. Voila! Easy focaccia buns!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

DebJ
added almost 3 years ago

Nice idea, Amy. May try that. Thanks.

mrslarkin
added almost 3 years ago

That is such a great idea!!!