what is a formula dough weight per sq cm pen to make focaccia

[Sol Damiani]

Hey there Sima!👋

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I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

Let´s bring @sussan_scoolinaryteam to this thread so she can help us with your question.

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[Sussan Estela Olaya]

Hello, Sima! Thank you for your interesting question.

To calculate the focaccia dough weight per square centimeter (cm²) of your pan, a simple formula you can use is:

Dough weight = Pan area (in cm²) × 0.6 to 0.8 grams/cm²

The range depends on how thick you want your focaccia:

If you prefer a thinner and lighter focaccia, use about 0.6 g/cm².

If you want a fluffier and thicker focaccia, aim for around 0.8 g/cm².

Practical example:

If your tray measures 30 cm × 40 cm = 1200 cm²,

you would multiply:

1200 × 0.7 g/cm² (a middle value) = 840 grams of dough.

Here’s a quick guide to adjust your focaccia thickness based on dough weight:

Thin and crisp focaccia:

Use between 0.5 and 0.6 g/cm².

Perfect if you want something snack-like or as a base for toppings.

Classic focaccia, fluffy but not too tall:

Use between 0.7 and 0.75 g/cm².

This is the most common measure — it gives a nice airy crumb and a slightly crisp crust.

Tall and very fluffy focaccia:

Use between 0.8 and 1 g/cm².

Perfect if you love it very airy and full of little holes to soak up the olive oil.

Extra tip:

After spreading the dough into the pan, let it rest well so it can relax. This will help prevent shrinking during baking and will give you an even, tender rise!

I hope this information helps.

Best wishes!