The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recipe for a full sheet pan of focaccia with fresh yeast

anxiouscowboy's picture

Recipe for a full sheet pan of focaccia with fresh yeast

I want to make focaccia for family. All of the bulk recipes I have just say how many pound of dough the recipe produces, I need to know how much dough I would need for a sheet pan so I can figure how much dough I need for family meal (Will end up being 2 sheet pans). We also only have fresh yeast at work.. If anyone could help that would be great.

breadmantalking's picture

how big are the pans?

how thick will your focaccia be after it is baked?

Mason's picture

To make enough dough for one 12 by 16 inch pan, he uses

4/12 cups (567g) flour

1 3/4 tsp (11g) salt

1 1/4 tsp (4g) instant yeast

2 cups (454 g) chilled water

1 Tbs(14g) olive oil plus more foe sprinkling on the pan.

the method is to mix with paddle attachment all but the oil for one minute in mixer, rest 5 minutes.

 Drizzle olive oil in and mix 1 minute.

Scrape out of bowl and rest on lightly oiled counter 10 minutes.  then stretch and fold four sides, ball and replace in bowl.  

Rest ten minutes at room temperature then repeat folding three more times, completing all the foldings within 40 minutes.

Return to bowl, cover and refrigerate overnight (or up to 3 days).

Line a 12 x 16 inch cookie sheet with parchment and oil it generously (including the sides).  transfer the dough to the pan, sprinkle with oil then use fingertips to  dimple the dough and spread to flll half the pan. Oil the surface then cover with plastic wrap and return to refrigerator overnight (or up to 3 days)

Remove about 2 1/2 hours before baking. Warm your oven very slightly then turn it off (He doesn't give a temperature, but says a gas oven with pilot light should be warm enough).  

Oil the refrigerated dough and dimple again to spread it to cover 70-80% of the pan.  Stop when it springs back.

Cover with wrap again and pLace in the lightly warm overn 5 minutes..  Rest it on the counter for 10 minutes.  

Dimple it again to cover about 90% of the pan.  Rest again 10-20 minutes in warm oven.  dimple it again and it should fill the whole pan.

Cover and rest in the oven for 5 - 10 minutes, then let it rise at room temp about 1 1/2 hours, until about 1 inch high.

(Alternatively, you can do the whole process without using the warmed oven, but it will take about 4 hours before baking.)

Preheat oven to 500°F.  Top foccacia with herbs etc, but leave cheese until the end of baking time.

place in oven, lower heat to 450°.  bake 12 minutes, rotate and bake another 10-15 minutes, unil the top is golden brown.  It's done when the bottom (lift with spatula) is spotted brown in lots of places.

Ad cheese and bake another 2 minutes.

Kroha's picture

as well as Whole Grain Breads also have recipes for one sheet foccaccias.  The former has a recipe for 100% white flour bread, the latter for 100% whole grain.  Both formulas work well for me.  I use instant yeast, as specified in the formulas, but I know that if you want to substitute fresh yeast for instant yeast, you must use double the weight. 

Best wishes,


TypesOfItalianBread's picture

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