Foccacia Calculator

Focaccia Dough Calculator

VIRTUAL PIZZA ACADEMY · 75% hydration · Same-day dough

Pan shape

Pan presets

Pan & batch settings

Pan width (inches)

Pan length (inches)

Number of pans

Dough thickness

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Extra pan/topping oil per pan (g)

Dough per pan930 g

Total dough930 g

Hydration75%

Scaled dough ingredients

Ingredient	Baker's %	Grams

Additional olive oil (not included in dough)

Pan and topping oil

35 g

Fermentation & baking notes

Same-day method · Approximately 4–5 hours

Yeast activation: Bloom active dry yeast in 50 g of the recipe water at 90°F for 10–15 seconds (for the original 930 g batch). Use the remaining 325 g water when mixing.
Mix: Mix water, yeast mixture, flour and honey on low for about 3 minutes. Add salt and mix 3–4 minutes. Slowly add the dough portion of olive oil and mix 2–3 minutes. Reserve the remaining dough-formula oil for dimpling.
Bulk fermentation: Cover and ferment at approximately 75–78°F for 60–90 minutes. Perform one stretch-and-fold after 30 minutes. Watch for visible expansion rather than relying only on the clock.
Pan rest: Transfer dough into an oiled pan, gently stretch toward the corners, and rest 15–20 minutes. Stretch again if needed.
Final pan proof: Cover and proof at room temperature for approximately 90–120 minutes, until airy, bubbly and jiggly.
Dimple and bake: Apply reserved olive oil and dimple. For the original recipe, preheat to 425°F, bake covered for 10 minutes, then uncovered for 8–15 minutes, until golden with a center temperature of approximately 200–205°F.

Scaling note: Fermentation times are based on the 13 × 10-inch, 930 g same-day formula. Larger batches, different dough thicknesses, and different pans may require adjustments; use dough condition to judge readiness.

Virtual Pizza Academy