Sharon, we promise this recipe really is a winner! You're baking instincts are right: no glass pans. We recommend almost always baking in medium colored metal pans for best results. The focaccia is a wet dough with a relatively short baking time, thus the high temperature. Additionally, the stone helps heat transfer directly to the bottom, ensuring a pleasant crisp crust. If you'd know your oven runs hot, you can turn the temperature down to 400°F but it may take longer to bake all the way through. Let us know how you like the results. Happy baking! Kye@KAF

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