Impasto!

Mamma mia, let’s make dough

Focaccia dough calculator

Genovese spirit: a dimpled, olive-oil-soaked pan bread with an open, custardy crumb. The focaccia preset runs 80% hydration and 4% olive oil, sized to your pan in grams per square centimetre.

Stretch-and-folds instead of kneading, a patient rise, oiled fingertips for the dimples — the calculator weighs it all and tells you when.

Classics made with this dough: Focaccia barese

Compared with: Roman teglia · Sicilian

Which pizza?

Dimpled, olive-oil-soaked pan bread. Genovese spirit.

How much pizza?

4 glorious pans
30 cm
22 cm

The rise

The yeast
8 h
21 °C

Here’s the dough!

8 h total
429 g per pan
1716 g of pure happiness
Flour920 g
Water736 g
Salt20 g
Olive oil37 g
Yeast2.1 g

Just a pinch — time does the work, not the yeast. Forno at 220 °C — hotter is better!. Curious? Read the yeast guide.

The game plan

How it’s done

  1. Dissolve the yeast in the water.
  2. Add the flour, mix until no dry spots remain. Rest 20 minutes (autolyse).
  3. Add the salt, then the oil in two additions, and knead until smooth and elastic, 8–10 minutes.
  4. The dough will be sticky — that’s correct. Do 3 sets of stretch-and-folds, 20 minutes apart, instead of heavy kneading.
  5. Bulk ferment, then divide and stretch into oiled pans (30×22 cm). Let it relax and fill the corners in stages.
  6. Dimple with oiled fingers, top, and bake until deeply golden.

My recipes

Nothing here yet — save your first masterpiece.

The clock is a suggestion. The dough is the boss. In bocca al lupo!