Focaccia Dough Calculator
Calculate focaccia ingredients from pan dimensions and thickness.
Returns flour, water at 75-80% hydration, olive oil, salt, and yeast with proofing times.
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.
How we build and check this calculator
This calculator runs entirely in your browser, so the numbers you enter stay on your device. The math behind it is written by hand and tested against worked examples and standard references before the page goes live.
SuperGlobalCalculator is independently built and maintained. See how we build and verify our calculators.