Guide
How Much Focaccia Dough Per Pan
A simple weight-per-area rule and a chart of common pans, so your focaccia is the thickness you want — not thin and cracker-y or thick and gummy.
By FocacciaRecipe editorial · Updated 2026-07-14
Quick answer
As a rule of thumb, use about 0.9–1.0 g of dough per square centimetre of pan for a standard, tall focaccia (a little less for a thinner bake, more for a very tall one). For common pans that means roughly: a 9×13 in (23×33 cm) pan ~700–800 g; a quarter sheet ~700 g; a half sheet ~1300–1500 g; a 10 in (25 cm) round ~550–650 g; an 8 in (20 cm) square ~450–550 g.
The weight-per-area rule
Focaccia thickness is really about how much dough you spread over how much pan area. Instead of guessing, weigh the dough and match it to the pan: about 0.9–1.0 g of dough per square centimetre gives a classic, tall, dimpled focaccia. Drop toward 0.6–0.7 g/cm² for a thinner, crispier bake, and push toward 1.1–1.2 g/cm² for a very tall, pillowy one.
To use it, work out the pan’s area (length × width for a rectangle, or π × radius² for a round) and multiply by your target grams per cm². Our dough & pan scaler does this for you and scales the whole recipe to match.
A chart of common pans (standard thickness)
These are total dough weights (flour + water + oil + salt) for a standard focaccia at roughly 0.9–1.0 g/cm². Round to what your recipe scales to cleanly.
9×13 in / 23×33 cm rectangle (~760 cm²): about 700–800 g of dough. This is the everyday home pan and pairs well with a 500 g-flour recipe at ~80% hydration.
Quarter sheet, ~9×13 in usable: about 700 g. Half sheet, ~13×18 in / 33×46 cm (~1500 cm²): about 1300–1500 g — roughly a 1 kg-flour batch.
10 in / 25 cm round (~490 cm²): about 500–650 g. 12 in / 30 cm round (~700 cm²): about 700–800 g. 8 in / 20 cm square (~400 cm²): about 450–550 g. 9 in / 23 cm cast-iron skillet (~415 cm²): about 450–550 g for a thick, crisp-bottomed bake.
Adjusting for thickness and pan type
Want it taller? Use more dough per area (or a smaller pan for the same batch) and give it a slightly longer final proof so it fills out. Want it thinner and crispier — closer to a schiacciata or a focaccia pizza — use less dough per area and dimple more aggressively.
Dark metal and cast iron brown the base faster and harder, which suits a thicker, well-oiled focaccia; light aluminium bakes gentler. Whatever the pan, oil it generously — the dough weight sets the thickness, but the oil is what fries the base crisp.
If you have a fixed recipe and a different pan
When your recipe is written for one pan and you have another, scale by area, not by guesswork. Divide your pan’s area by the recipe’s pan area to get a multiplier, then multiply every ingredient by it. Moving from a 9×13 in pan to a half sheet is close to doubling; moving to a 10 in round is a bit more than halving.
Keep hydration and the ratios the same as you scale — only the totals change. The scaler tool handles the arithmetic and keeps baker’s percentages intact.
Frequently asked
- How much focaccia dough for a 9×13 pan?
- About 700–800 g of total dough for a standard, tall focaccia — roughly a 500 g-flour recipe at around 80% hydration. Use less for a thinner bake, more for an extra-tall one.
- How do I calculate dough for any pan?
- Find the pan’s area (length × width, or π × radius²) and multiply by about 0.9–1.0 g per cm² for standard thickness. The dough & pan scaler does this and scales the recipe for you.
- Why is my focaccia too thin or too thick?
- Usually the dough-to-pan ratio. Too little dough for the pan bakes thin and dry; too much bakes thick and can stay gummy in the middle. Match dough weight to pan area and give a proper final proof.