Focaccia pan calculator
Focaccia dough sized for any pan.
Enter the inside dimensions and choose how thin or generous you want to bake. You immediately get the right dough weight.
For rectangular and round pans, from one tray to a full batch.
Your pan
Measure your pan
Use the bottom dimensions. Sloping sides can make the outside size much larger than the usable area.
Adjust formula
Percentages are based on flour weight. Adjust yeast for your own fermentation time and temperature.
Your focaccia
Your dough weight
Total dough683 g
- Dough per pan
- 683 g
- Area per pan
- 759 cm²
- Total area
- 759 cm²
Ingredients
- Flour
- 364 g
- Water
- 291 g
- Salt
- 9.1 g
- Olive oil
- 18.2 g
- Instant yeast
- 1.1 g
Dough loading sets the weight per square centimetre. Fermentation, flour strength and pan height also determine how tall the focaccia becomes.
Using sourdough or a preferment?
Take the total dough weight to the advanced formula builder and add levain, poolish or biga there.
From pan size to baked result
Turn the calculation into better focaccia
Dough weight is the fixed starting point. The inner pan size, chosen thickness and proof then determine the final height and crumb.1 · Measure
Measure the base
Measure the inside surface where the dough actually sits, not the wider rim at the top of the pan.
2 · Proof
Let the dough aerate
Wait until the dough looks airy, then dimple it with oiled fingers without pressing all the gas out.
3 · Bake
Bake for colour
Time is a guide. Deep-golden edges and a firm base tell you more than the clock alone.From calculation to bake
