Dough & pan scaler
Change pan size without guessing. Scaling by pan area (not just length) keeps your focaccia the same thickness — a wider pan needs proportionally more dough.
Base recipe: 500 g flour, 400 g water, 40 g oil, 10 g salt, 4 g yeast (a 33×23 cm classic focaccia). Scaling uses pan area, the correct basis for focaccia.
Choose a mode and press Scale recipe.