Pan size?

Hydration level?

Flour type?

Flour mix

Add wholemeal for nuttier flavour. We automatically adjust hydration.

How much starter do you have?

Toppings reminder

Room temperature?

Affects how long fermentation takes.

Your recipe

Sourdough focaccia

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    Baker's percentages—adjust to taste. Values update live.

    Hydration
    Salt
    Olive oil
    Quick salt
    High hydration (70–90%) gives focaccia its open, pillowy crumb. Olive oil at 4% is structural as well as for flavour. A higher starter percentage works well here because focaccia is forgiving.
    Dimple after the pan proof, just before topping and baking. Press all the way down to the pan base. This traps oil and creates the characteristic focaccia texture.

    Bulk fermentation timer

    Watch for the dough to look noticeably puffy and full of bubbles before panning.

    What you'll need

    ⚖️Kitchen scale for precise weights 🍳Rimmed baking pan 🖌️Pastry brush for oil

    Also try our other calculators: Bread Calculator, Pizza, Bagels