sourdoughy

Pan size?

Hydration level?

Flour type?

Flour mix

Add wholemeal for nuttier flavour. We automatically adjust hydration.

How much starter do you have?

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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

    Other dough calculators

    Bread Calculator Baker's % Pizza Dough for any size Bagels Quantity, size and boiling Create a starter From scratch in 7 days
    How baker’s percentage works

    Every weight in your recipe is expressed as a percentage of the total flour. Flour is always 100%.

    Hydration is the water-to-flour ratio. 72% hydration means 720 g water for every 1,000 g flour. Higher hydration produces an open, holey crumb; lower hydration is easier to shape.

    Salt and levain are also percentages of flour. 2.1% salt and 20% levain are common starting points for sourdough. The numbers stay constant whether you bake one loaf or ten — just scale the total.