Focaccia Lab261 recipes

Focaccia Lab · Calculator

Design your own focaccia

The sliders start at the typical pan: the median of 261 recipes for each ingredient, in grams per 100 g of flour. Move any of them within the range that 90% of recipes use (the 5th to the 95th percentile) and the grams update, with where your choice sits among the recipes and what that ingredient does.

This scales ratios; it is not a tested recipe. Each ingredient moves on its own against the flour, and a combination no recipe uses may not bake the way you expect. For the method, pan and oven, follow the real recipes nearest your numbers.

Flour

500 g, about 4 cups, makes one typical pan.

Start from a recipe

Grams per 100 g of flour

  1. 360 g · 72%about 1 1/2 cups

    In the middle: 50% of recipes use more, 49% less.

    Focaccia is among the wettest doughs; high water gives the airy, bubbly crumb.

  2. 50 g · 10%about 1/4 cup

    In the middle: 49% of recipes use more, 49% less.

    Oil in the dough, not counting the pan and the top: it makes the crumb tender and rich.

  3. 10 g · 2%

    In the middle: 35% of recipes use more, 45% less.

    Around 2%, before the flaky salt on top.

  4. 6 g · 1.2%

    In the middle: 47% of recipes use more, 45% less.

    Overnight recipes use a pinch of yeast; same-day versions use more.

  5. 0.5 g · 0.1%

    In the middle: 49% of recipes use more, 49% less.

    Usually none, sometimes a little honey.

Your focaccia

Your focaccia in grams, with approximate volumes
IngredientGrams
Flour500 gabout 4 cups
Watermilk, buttermilk, yogurt, cream and water360 gabout 1 1/2 cups
Olive oiloil and shortening50 gabout 1/4 cup
Salt10 g
Yeast6 g
Sugarwhite sugar, brown sugar, honey and syrups0.5 g
Total927 g

927 g in all from 500 g of flour, counting only the groups above.

Closest real recipe: Kapern-Sardellen-Focaccia (bettybossi.ch).

BakeThe median of 226 recipes is 425°F (220°C), most for 20 to 30 minutes at their own size. A bigger or smaller batch, or a different pan, changes the time.

The 3 real recipes nearest your numbers

Measured on water, olive oil, salt, yeast and sugar at once. These are published, tested recipes: follow one for its method, pan and timing, or load its percentages and adjust from there.

  1. 1

    Kapern-Sardellen-Focaccia · bettybossi.ch

    water 70% · olive oil 8.2% · salt 1.8% · yeast 1.4% · sugar 0%

  2. 2

    Nuss-Focaccia · bettybossi.ch

    water 66% · olive oil 8.2% · salt 2.1% · yeast 1.4% · sugar 0%

  3. 3

    Focaccia con Cebolla · cocina-casera.com

    water 70% · olive oil 11% · salt 2% · yeast 1.7% · sugar 0%

How the calculator works

Every recipe is reduced to baker's percentages: grams of each ingredient group per 100 g of flour. The starting point is the median of all 261 recipes for each group separately, so no single recipe is exactly the starting pan. Grams are your flour weight times each percentage, rounded to the nearest 5 g above 50 g and the nearest gram or half gram below.

“More than 80% of recipes” counts the recipes with strictly less of that ingredient per gram of flour. The nearest recipes are measured on every ingredient at once, each scaled by how much recipes vary on it, so a wide-ranging ingredient does not outweigh a narrow one.

Only the groups listed are counted. Vanilla, spices, mix-ins and toppings are left out unless they have their own slider. Volumes are approximate: flour at 125 g a cup, sugar 200 g, butter or oil 225 g, milk and other liquids 240 g.