Focaccia dough by pan size
The focaccia formula stays the same; the pan decides the batch. This page scales an 80% hydration olive-oil focaccia to every common pan, thin or thick, starting with an 18 × 13 in half-sheet pan.
Formula baker's % of total flour
Batch size
Preferment
Water temperature
Use water at 84°F
76 × 3 − (70 + 72 + 2) = 84
Your recipe
| Ingredient | Baker's % | Total formula | Mix |
|---|---|---|---|
| Bread flour | 100% | 1,064 g | 1,064 g |
| Water | 80% | 851 g | 851 g |
| Salt | 2.5% | 27 g | 27 g |
| Instant yeast | 0.6% | 6.4 g | 6.4 g |
| Olive oil | 4% | 43 g | 43 g |
| Total | 187.1% | 1,990 g | 1,990 g |
Focaccia by pan size formula at a glance
Yield 1 half-sheet pan · 1,990 g dough · 80% hydration · about 20 hours start to finish.
| Ingredient | Baker's % |
|---|---|
| Bread flour | 100% |
| Water | 80% |
| Salt | 2.5% |
| Instant yeast | 0.6% |
| Olive oil | 4% |
Dough weight for every pan
Assumption: thin 6 g of dough per square inch, standard 8.5 g of dough per square inch, thick 11 g of dough per square inch. Flour, water and pan oil are for the standard weight.
| Pan | Thin | Standard | Thick | Flour | Water | Pan oil |
|---|---|---|---|---|---|---|
| 8 × 8 in square 64 in² | 384 g | 544 g | 704 g | 291 g | 233 g | 1.5 tbsp |
| 9 × 9 in square 81 in² | 486 g | 689 g | 891 g | 368 g | 294 g | 1.5 tbsp |
| 10 in round 79 in² | 471 g | 668 g | 864 g | 357 g | 285 g | 1.5 tbsp |
| 12 in round / skillet 113 in² | 679 g | 961 g | 1,244 g | 514 g | 411 g | 2.5 tbsp |
| 9 × 13 in 117 in² | 702 g | 995 g | 1,287 g | 532 g | 425 g | 2.5 tbsp |
| 18 × 13 in half sheet 234 in² | 1,404 g | 1,989 g | 2,574 g | 1,063 g | 850 g | 4.5 tbsp |
| 26 × 18 in full sheet 468 in² | 2,808 g | 3,978 g | 5,148 g | 2,126 g | 1,701 g | 9.5 tbsp |
Why these percentages
Focaccia batches should be sized by the pan's area, not by a recipe's yield. The table uses three loadings: about 6 g of dough per square inch (0.9 g/cm²) for a thin, crisp Genovese-style sheet about 1 inch tall after baking, 8.5 g/in² (1.3 g/cm²) for a classic 1½–2 inch focaccia, and 11 g/in² (1.7 g/cm²) for a thick, airy Roman-bakery slab.
Round pans have less area than you might think: a 10 inch round (78.5 in²) holds only about two-thirds the dough of a 9 × 13 in pan (117 in²). A 12 inch cast-iron skillet is close to a 9 × 13 in pan, and an 18 × 13 in half sheet (234 in²) is exactly double a 9 × 13 in pan.
The pan oil is extra and is not counted in the dough formula — it fries the base. The dough's own 4% olive oil is in the formula and adds tenderness without changing hydration. For the full method and the reasons behind the percentages, see the standard focaccia formula page.
Method
- Pick the pan and thickness. Find your pan in the table and choose thin, standard or thick. Enter that dough weight in Batch size.
- Mix and fold. Mix everything to a wet, shaggy dough, rest 20 minutes, then do 3–4 sets of folds 20–30 minutes apart.
- Retard. Refrigerate 12–24 hours in an oiled container for the best flavor and bubbles.
- Oil the pan. Use about 1 tablespoon of olive oil per 50 square inches of pan — the oil column in the table — and tip the dough in.
- Pan proof. Let it relax and spread 2–3 hours at room temperature, gently stretching it to the corners after the first hour.
- Dimple and bake. Oil your fingers, dimple to the bottom of the pan, top with flaky salt and bake at 450°F (230°C) until deep golden: about 20 minutes for thin, 25–30 for standard and 30–35 for thick.
Tips
- 8.5 g dough per square inch is a classic thickness
- 1 tbsp pan oil per 50 in²
- Dark metal pans give the crispest base
- Thick slabs need 5–10 minutes longer
For the method and why each percentage is there, see the focaccia formula. Baker's percentages work for any bake with flour. See baker's percentages explained, or compare all the sweet and pan bakes.
FAQ
How much focaccia dough for a 9 × 13 pan?
About 1,000 g for a classic focaccia (8.5 g per square inch), 700 g for a thin one and 1,290 g for a thick one.
How much dough for a half sheet pan of focaccia?
An 18 × 13 in half sheet is 234 square inches: about 1,400 g thin, 1,990 g standard or 2,570 g thick.
How much focaccia dough for a 10 inch round pan?
About 670 g for a standard thickness, or 470 g for a thin one. A 12 inch skillet takes about 960 g.