Focaccia calculator
Pillowy pan focaccia at 80% hydration with olive oil in the dough. Set the dough weight for your pan and the calculator scales flour, water, salt, yeast and oil.
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% | 534 g | 534 g |
| Water | 80% | 428 g | 428 g |
| Salt | 2.5% | 13 g | 13 g |
| Instant yeast | 0.6% | 3.2 g | 3.2 g |
| Olive oil | 4% | 21 g | 21 g |
| Total | 187.1% | 1,000 g | 1,000 g |
Focaccia formula at a glance
Yield 1 pan (9 × 13 in) · 1,000 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% |
Scaling to a different pan? Focaccia dough by pan size gives thin, standard and thick weights for every common pan.
Why these percentages
Focaccia is the friendliest high-hydration bread: the pan does the shaping, so 80% water is easy to handle with a few folds. Higher hydration (85–90%) gives bigger, glossier holes but needs stronger flour and more patience; 70–75% gives a tighter, more bread-like crumb.
Olive oil in the dough is counted as an ingredient, not as water, so it does not change hydration — but it does make the dough feel softer. The oil you pour in the pan is extra and not part of the formula.
Pan size decides the dough weight. A good rule is about 8.5 g of dough per square inch (1.3 g/cm²): roughly 700 g for a 9 × 9 in pan, 1,000 g for a 9 × 13 in pan and 2,000 g for an 18 × 13 in half-sheet pan.
Method
- Mix. Stir the flour, water, yeast, salt and oil into a shaggy, very wet dough. Rest 20 minutes.
- Fold. Do 3–4 sets of stretch-and-folds or coil folds 20–30 minutes apart until the dough is smooth and holds its shape a little.
- Retard (optional). Cover and refrigerate 12–24 hours for more flavor and bigger bubbles.
- Pan proof. Pour 2–3 tablespoons of olive oil into the pan, tip the dough in and let it relax and spread for 2–3 hours at room temperature until puffy and full of bubbles.
- Dimple and top. Drizzle with more oil, press your fingers to the bottom of the pan all over, and add flaky salt, rosemary or other toppings.
- Bake. Bake at 450°F (230°C) for 22–28 minutes until golden on top and crisp underneath.
Tips
- About 1,000 g dough for a 9 × 13 in pan
- 2.5% salt balances the oil and toppings
- A night in the fridge gives the best bubbles
- Bake on the lowest rack for a crisp base
Want the reasoning behind the numbers? See baker's percentages explained and the bread hydration chart.
FAQ
What hydration is best for focaccia?
75–85%. 80% is a good balance of open crumb and easy handling; go to 85–90% with strong bread flour once you are comfortable.
How much focaccia dough for a half sheet pan?
About 2,000 g of dough for an 18 × 13 in (46 × 33 cm) half-sheet pan. Set the weight in Batch size and the calculator scales the rest.
Can I make sourdough focaccia?
Yes. Click Convert to sourdough: the yeast becomes a levain (about 19% here) and the hydration stays the same because the levain is counted in the total.