Starting formula
Focaccia
Airy inside. Golden at the edges.
A practical starting point for soft, open focaccia that remains manageable. The formula is ready; you choose how much dough your pan needs.
The formula
One generous pan of focaccia
Starting point: one generous pan. Adjust the total weight in the calculator to fit your pan.Active preparation: about 20 min · Baking: about 30 min. Proofing time varies.
- Flour
- 100%546.5 g
- Water
- 75%409.8 g
- Salt
- 2.5%13.7 g
- Yeast
- 0.5%2.7 g
- Olive oil
- 5%27.3 g
What this makes
Wet enough for air, strong enough for your fingertips.
Focaccia is not built on one magic number. This combination is a forgiving starting point for bread flour or strong all-purpose flour.Hydration
An open, soft crumb without turning mixing into soup management.
Olive oil
Tenderness, flavor and a crisp, richly colored base.
Salt
A more assertive level suited to a generously topped flatbread.
Why this ratio works
At 75% hydration the dough can retain plenty of gas, while a few folds still build enough structure. Oil keeps the crumb tender and helps the base and edges brown well.
The yeast amount is a starting point, not a stopwatch. Less yeast and more time often brings more flavor; warmth speeds everything up. Watch volume, bubbles and dough strength.
Method
From bowl to crisp-edged pan.
Use these steps as a route, while letting the dough set the pace.- No dry flour
Mix
Combine flour with nearly all the water, then add yeast, salt and oil.
- Smoother and more elastic
Build strength
Give the dough two or three gentle folds during the first hour.
- Bubbles along the edge
Let it rise
Wait for a clear increase in volume; doubling is not mandatory.
- Fills the pan willingly
Move to the pan
Transfer gently, let it relax and stretch without pressing out all the gas.
- Crisp underside
Dimple and bake
Press with oiled fingers, add toppings and bake hot until deeply golden.
When the dough has other plans
It spreads without limit
Use stronger flour, hold back 3–5% water or add one more fold.
The crumb stays tight
Allow a longer final proof and handle the dough more gently when moving it.
The base stays pale
Bake lower in the oven, preheat longer and use enough oil beneath the dough.
Frequently asked questions
Can focaccia proof overnight in the refrigerator?
Yes. Use less yeast, cover it well and let the dough relax and warm sufficiently before baking.
Which flour works best?
Bread flour makes 75% hydration easier. With weaker all-purpose flour, start with slightly less water.
How much dough fits my pan?
That depends on pan area and the thickness you prefer. Open the formula, adjust total dough weight and note the ideal amount after your first bake.
Baking tools
Useful for this recipe
Three tools selected for this dough's shape, hydration or baking schedule.Calculate focaccia dough from pan area, number of pans and desired thickness.
Calculate focaccia →CalculatorHow much water suits my flour?Find a workable starting point based on your flour, the bake you are making and your comfort with wetter dough.
Choose hydration →CalculatorI want to bake at a specific timeChoose when the bread should enter the oven and work backwards through levain, mixing, proofing, shaping and preheating.
Plan baking schedule →Ready to mix