Guide

Choosing a Focaccia Pan (Size, Material, and Depth)

The pan decides how thick, how crisp, and how evenly your focaccia bakes. Here is how to pick size, metal, and depth — and how to match dough to pan area.

By FocacciaRecipe editorial · Updated 2026-07-06

Quick answer

For focaccia, choose a sturdy metal pan at least 1 to 2 inches deep and match your dough to its area — roughly 0.35 to 0.5 grams of dough per square centimeter for a standard height. Light aluminum browns gently and forgivingly; dark metal browns faster and crisper.

Size and dough-per-area set the thickness

The single most important number is not the pan size but how much dough you spread over its area. Thickness is dough weight divided by pan area. A classic tall, fluffy focaccia wants roughly 0.4 to 0.5 grams of dough per square centimeter; a thinner, crispier focaccia lands around 0.3 to 0.35.

To work it out, multiply the pan’s length by its width in centimeters to get area, then multiply by your target dough-per-area. For example, a 23-by-33 cm pan is about 760 cm²; at 0.45 g/cm² that is roughly 340 g of dough — but most recipes make more, so a single common batch (around 800 to 1000 g) suits a larger 33-by-45 cm half-sheet or two smaller pans.

The practical takeaway: match the recipe’s dough weight to the pan, not the other way around. Too much dough in a small pan bakes thick and gummy in the center; too little in a large pan spreads thin, dries out, and bakes more like a cracker.

Common pan sizes and what they yield

A quarter-sheet pan (about 23 by 33 cm / 9 by 13 in) is the home-baker workhorse and suits a batch built on 400 to 500 g of flour for a good, tall slab. A metal 9-by-13 cake pan or brownie pan does the same job with taller sides.

A half-sheet pan (about 33 by 45 cm / 13 by 18 in) needs a larger batch — think 600 to 800 g of flour — or you will spread the dough too thin. Round cake pans (23 to 25 cm / 9 to 10 in) give a pizza-shaped focaccia and are ideal for styles served in wedges.

For thick, pillowy Italian styles like focaccia barese, a deeper round or a proper high-sided pan gives the dough room to climb. When in doubt, err toward a pan slightly smaller than you think so the dough stays generous and tall.

Material and color: light versus dark metal

Metal is the right material for focaccia because it conducts heat efficiently into the oil and dough. Within metal, color and finish change the result. Light, shiny aluminum reflects some radiant heat and browns the bottom gently and evenly — the most forgiving choice, and hard to burn.

Dark, anodized, or nonstick-coated metal absorbs more heat and browns the bottom faster and deeper. It rewards you with an aggressive crisp crust but gives a narrower window before scorching, so drop the temperature 15 to 25°F (about 10°C) or shorten the bake if yours runs hot.

Cast iron deserves a mention: heavy, heat-retentive, and superb for a fried, crackling bottom, though it takes longer to preheat and needs good seasoning to release cleanly. Glass and ceramic bakers insulate, heat slowly, and leave paler, softer bottoms — usable, but the weakest choice for crust.

Depth and shape

Depth matters more than beginners expect. A pan at least 2.5 to 5 cm (1 to 2 in) deep contains a high-hydration dough as it rises and gives the sides something to bake against, producing tall edges and an even crumb. A shallow rimmed sheet works for thinner focaccia but lets tall dough spill or dome.

Deeper pans (5 cm / 2 in and up) suit thick, airy styles and let the dough build height; they also hold more oil for a richer fried base and sides. If you want soft, tender sides rather than crisp ones, a pan with straight, tall walls shelters the edges.

Shape is mostly about serving. Rectangular pans give the traditional cut-into-squares slab; round pans give wedges. Any shape works as long as it is sturdy and flat-bottomed — avoid warped or flimsy pans, which create hot spots, uneven thickness, and sticking.

Scaling a recipe to the pan you own

You rarely need to buy a new pan; you scale the dough instead. Calculate your pan’s area in cm², pick a target dough-per-area (0.4 to 0.5 g/cm² for tall, 0.3 to 0.35 for thin), and multiply to get the dough weight your pan wants. Then scale the recipe’s ingredients up or down to hit that weight.

Because baker’s percentages are proportional, scaling is straightforward: keep the same hydration, salt, and oil percentages and just change the flour quantity. Two smaller pans are a fine substitute for one large pan of the same total area, and often bake more evenly in a home oven.

If your dough weight and pan do not match any recipe exactly, adjust the flour and let the percentages carry the rest. It is better to spend two minutes with the numbers than to bake a slab that is thick and raw in the middle or thin and dry at the edges.

Frequently asked

What size pan is best for focaccia?: Match dough to area rather than chasing one size. A quarter-sheet or 9-by-13 metal pan suits a 400 to 500 g flour batch; a half-sheet needs 600 to 800 g.
Light or dark metal pan for focaccia?: Light aluminum browns gently and is hard to burn — great for beginners. Dark or anodized metal browns faster and crisper but can scorch, so lower the heat slightly.
How deep should a focaccia pan be?: At least 2.5 to 5 cm (1 to 2 in). Depth contains high-hydration dough, gives tall even edges, and holds enough oil to fry the base and sides.
Can I use a glass baking dish for focaccia?: You can, but glass insulates and leaves a paler, softer bottom. Line it with parchment, use a lower rack, and expect less crunch than a metal pan gives.
How do I know how much dough my pan needs?: Multiply pan length by width in cm for area, then by 0.4 to 0.5 g/cm² for a tall focaccia (0.3 to 0.35 for thin). Scale the recipe to hit that dough weight.