Best Pans for Focaccia of 2026

When a 9 x 13 batch vanishes before dinner, this is the pan that fixes the problem: a full 13 x 18 sheet with 2-inch walls, enough for a party-size focaccia at about half an inch of dough or a thicker one if you scale the batch up. Natural aluminum is why we like it for bread. There is no coating to bubble, peel, or scratch, so you can dimple the dough with a metal bench scraper and cut squares with a metal spatula without a second thought.

Browning is even corner to corner, and at 1.8 pounds it is light enough to handle with a sheet of wet dough on it. What it is not is nonstick. You need a real film of olive oil across the bottom and up the walls, which for focaccia you are doing anyway, and the aluminum darkens to a soft gold-brown as it seasons, which makes release easier with each bake.

There is no lid, it takes a whole oven rack, and it is the wrong pan for a two-person batch, because a 9 x 13 gives you a better ratio of crust to crumb at that size. It is the one to own if you bake for a table of eight or more, or if you want one pan that does a big focaccia one night and a tray of roasted vegetables the next.

It feels heavier than the price suggests: 1.7 pounds of aluminized steel in a 9-inch square, with rolled rims that hold their shape instead of twisting in a hot oven. For focaccia, the appeal is the small batch. Cut a 9 x 9 into four and every piece has two crusted sides, which is the part everyone reaches for first.

The nonstick is smooth rather than textured, and a well-oiled dough releases without parchment. It is also the easiest pan here to wipe out, and the maker lists it as dishwasher safe, though we still hand wash coated pans to keep them coated. Baking is level and even, which matters more in a small pan, where one overdone corner is a quarter of your focaccia.

What it will not do is scale. Most recipes are written for a 9 x 13, so you are either cutting the dough back to about two-thirds or baking a deeper, taller focaccia and giving it extra time. That is the trade for a pan that fits a toaster oven, stores in a drawer, and turns out brownies and cornbread the rest of the week.

This is the least expensive route to a 9 x 13 focaccia pan, and it handles the two things that actually matter: it heats evenly enough to brown the bottom, and the nonstick lets an oiled dough slide out whole. It is rated to 450°F, which covers a standard focaccia bake, and it is dishwasher safe, which is a real convenience in a pan that also does casseroles.

Farberware builds in warp resistance and rolled edges, and the pan holds flat at typical baking temperatures. Hand washing keeps the nonstick working longer even though the dishwasher will not hurt the steel, and the lifetime warranty covers defects in materials and workmanship.

Where it gives ground is longevity. The coating is the part that ages on any nonstick pan, and this is a thin, light 9 x 13 next to the premium picks. For a first focaccia pan, a rental kitchen, or a pan that spends most of its life under sheet cakes, that is a fair trade.

Focaccia is only half of what these pans do. Each one gives you 17.25 x 12.25 inches of baking surface inside a 1.75-inch rim, deep enough for a thin, crisp sheet-pan focaccia and shallow enough that the same pan roasts a chicken or a tray of vegetables on a Tuesday. Two of them means one batch in the oven while the second proves in the pan.

We like them for sheet-pan focaccia because of the corrugated surface: the ridges that run under the dough bake it evenly edge to edge, and the nonstick lifts a whole slab without a torn corner. The trade is depth. At 1.75 inches against the 2.25 on our top pick, a tall, dimpled focaccia is not what these are for. Think crackly and thin, cut into rectangles.

It is the same silicone nonstick as the rest of the line, so hand wash only, and the coating is the first thing to suffer if you cut in the pan. At 1.2 pounds each they are light, yet they hold a heavy roast without the flex you get from cheap sheets, which is what we want from a pan that spends more time under a chicken than under bread.

Two pans and two snap-on lids, and the lids are the reason to look at this set. A stainless pan with 2-inch walls goes from proofing to baking to the potluck table without foil or plastic wrap, and the raised lid clears an oiled, dimpled top instead of pressing into it.

Stainless is the other half of the pitch. There is no coating to peel, nothing to avoid scratching, and you can cut squares right in the pan and scrub it with an abrasive pad afterward. The pans are dishwasher safe with the lids hand wash only, and the corners are rounded, which is where baked-on oil usually hides.

What stainless does not do is release on its own. Focaccia carries enough oil that these work well and give you the same fried bottom, but you need the full film of oil and a thin spatula for the first square. The size is the other thing to weigh: at about 12.4 x 9.6 inches these sit between a 9 x 13 and a half sheet, which makes a good medium focaccia and an awkward fit for recipes written for either.

We reach for this pair for make-ahead baking and for anyone who does not want a coating in a hot oven, and the lids make it the set that travels. The plastic lids are the weak point, since they can arrive cracked, so open the box and check both before you need them.

Bare aluminum is the cheapest way into a pair of half sheets, and it behaves differently from a coated pan. It goes from shiny to a soft matte gray-brown over the first few washes, which is normal and harmless, and it wants hand washing, since a dishwasher leaves it splotchy.

We like it for high-heat focaccia. Eighteen-gauge aluminum comes up to temperature fast, it is rated to 500°F with no coating to worry about at 475°F, and the bottom browns hard, which is where the deep, olive-oil-fried crust comes from. A metal spatula or bench scraper will not hurt it either.

Fit is the caveat. The pans are listed at 18 x 13 inches but can arrive a little shorter than that, and a rack or silicone mat cut for a true half sheet may not line up with the rims. Measure your oven rack and your mat before you order, and if the numbers have to be exact, one of the other half sheets here is the safer buy.