I have a question about the dried fruit focaccia. It says to put the 13x9 right on the stone. I'm assuming you mean a metal 13x9, not glass. My question is why do I put the pan right on the stone? Baking the focaccia on the stone in the pan for 25 minutes at 425 seems like a lot of time. I make dinner rolls at 425 and they bake in the pan for 16 minutes. I am concerned that the bottom might burn with the pan right on the stone. Was this recipe tested in your kitchen or is it the original recipe that was submitted by the fair winner? I'm just wondering if the 425 on the stone was tested. I love this post about the fair. I am excited to try the recipes. I bought everything to make the focaccia, just hoping i don't burn it. I really enjoy this blog and learn a lot from it.

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