Focaccia Dough Calculator
Calculate flour, water, olive oil, salt, and yeast for focaccia dough based on pan size and desired thickness.
Focaccia dough fundamentals:
Focaccia is an Italian flatbread known for its dimpled surface, generous olive oil, and airy crumb. It uses a high-hydration dough (70–80% hydration) with olive oil in the dough and on top.
Baker’s percentages (standard focaccia):
All ingredients are expressed relative to flour weight:
| Ingredient | Baker’s % | Role |
|---|---|---|
| Bread flour | 100% | Structure (high gluten) |
| Water | 72–80% | Hydration (higher = more open crumb) |
| Olive oil (in dough) | 5–8% | Tenderness, flavor |
| Salt | 2–2.5% | Flavor, gluten strength |
| Instant yeast | 0.8–1.0% | Leavening |
| Sugar/honey (optional) | 1–2% | Feeds yeast, slight sweetness |
Dough weight per pan size:
The key calculation is how much dough to use for your pan. Focaccia is typically 0.75–1.25 inches thick after baking.
Dough weight (g) = Pan area (sq inches) × dough density factor
Density factors:
- Thin focaccia (0.75"): ~8g per square inch
- Standard focaccia (1.0"): ~11g per square inch
- Thick focaccia (1.25"): ~14g per square inch
Common pan sizes:
| Pan | Dimensions | Area (sq in) | Standard Dough (g) |
|---|---|---|---|
| Quarter sheet | 9" × 13" | 117 | 1,290 |
| Half sheet | 13" × 18" | 234 | 2,575 |
| Full sheet | 18" × 26" | 468 | 5,150 |
| 9" round | 9" diameter | 64 | 700 |
| Cast iron (12") | 12" diameter | 113 | 1,245 |
Worked example (half sheet pan, standard thickness):
Target dough weight: 2,575g
Working backwards from baker’s percentages (75% hydration, 6% oil, 2% salt, 1% yeast):
- Flour: 2,575 ÷ 1.84 = 1,399g (1.84 = 1 + 0.75 + 0.06 + 0.02 + 0.01)
- Water: 1,399 × 0.75 = 1,049g
- Olive oil: 1,399 × 0.06 = 84g
- Salt: 1,399 × 0.02 = 28g
- Instant yeast: 1,399 × 0.01 = 14g
Topping olive oil: Use an additional 3–4 tablespoons (45–60 mL) drizzled on top before and after baking. This creates the signature golden, crispy bottom and dimpled surface.
Schedule:
- Mix: 10 minutes
- Bulk ferment: 1–2 hours (or overnight cold ferment in fridge for deeper flavor)
- Stretch into pan and dimple
- Final proof: 30–45 minutes
- Bake: 425°F (220°C) for 20–25 minutes
Cold ferment option: After mixing, refrigerate the dough for 12–24 hours. Cold fermentation develops more complex flavors and makes the dough easier to handle. Bring to room temperature for 1 hour before shaping.