Focaccia pan calculator
This tool will build an ingredient list to help you create a focaccia to fit the size of the pan that you want to use.
Select the size and shape of pan you have and this tool will calculate how much dough you need to create the proper amount of focaccia for the area of that pan. A short introduction video for this Focaccia Calculator is on Instagram.
Your calculated soft and crispy focaccia recipe
This is the recipe generated by the shape and size of the pan selected above. Scroll back up to make adjustments to the pan shape or size.
Note: it is most accurate to use a scale and add all ingredients based on their specified gram weight. This tool is calculating cups/tablespoons volume for each ingredient based on the gram weight and the area of each pan, but it will rarely be whole numbers. Save yourself some headache and use grams if you can. Or if you're one of those fly-by-the-seat-of-your-pants bakers, just go for it, it'll probably work.
⇡ Adjust Pan size ⇡Ingredients for a 8 x 8 pan
- 300 grams bread flour - can use all-purpose flour (2.5 cups)
- 8 grams salt (0.4 tablespoons)
- 6 grams instant yeast (0.7 tablespoons)
- 16 grams olive oil (1.3 tablespoons)
- 240 grams water (1.1 cups)
- non-stick cooking spray
- 0 grams (0.0 tablespoons)
- seasonings for top (optional)
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Directions:
8:00 amAdd flour, salt, and yeast to a medium-sized bowl and stir all dry ingredients until thoroughly combined.
8:05 amMeasure and add the first of the two portions of olive oil and the water, and stir for 2 minutes to ensure that all dough components are combined and there are no dry flour spots. The dough will be very sticky and probably difficult to handle with your hands, so keep using the spoon. Stir until no dry flour spots are left.
8:10 amSpray the inside of your pan with non-stick cooking spray and then add the second portion of olive oil from the ingredient list to the pan and tilt the pan a few times to allow the olive oil to spread out some.
Add the sticky dough on top of the olive oil in the pan and moisten your fingertips with some of the olive oil to prevent sticking. Using your olive-oiled fingertips, press the dough to flatten it and try to get the dough to reach close to all four corners of the pan. Flipping the dough after you've flattened it will help to coat the dough thoroughly with olive oil and make it easier to handle with your fingers.
Once the dough is flattened and has stretched close to the corners of the pan, cover the pan and allow it to rise for 1 hour or until it's almost doubled in size.
9:10 am
After the dough has risen and doubled in size, it's time to do some stretch and folds with the dough. Grab the dough right in the center and pull the center fully out of the pan, fold the dough over on itself like you're folding a piece of paper. Rotate the pan, 90 degrees and fold the dough over again. Let the focaccia rest for another hour.
10:10 amNear the end of the second rise time, preheat your oven to 450 degrees F (230 C).
Dimple the top of the focaccia dough with your stretched-out fingers. Make several dimples across the surface. If the dough is sticky, add a sprinkle of olive oil to lubricate your fingers.
Add a drizzle of olive oil to the top of the dough and then sprinkle it with any herbs, salt, or seasonings that you might desire.
10:40 amBake the focaccia for 25 to 30 minutes. After 30 minutes if the top of the focaccia dough isn't quite as brown as you would like, you can raise the rack in your oven to the very top and bake the focaccia at the top of the oven for an additional 5 minutes to add extra color.
11:10 amRemove from the pan and put it on a cooling rack to cool before slicing.