Focaccia · focaccia

6.25-inch Square Sandwich Focaccia

Status
Confirmed bake
Dates
2026-01-23 to 2026-01-24
Format
One 6.25 x 6.25 x 2-inch square pan
Leavening
sourdough
True hydration
77.8%
Salt
1.8%
Inoculation
22.2%
Total flour
202 g
Total dough
397 g

Formula

Formula for 6.25-inch Square Sandwich Focaccia. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Bread flour18088.9%Plus 22.5 g flour in starter
100% hydration starter4522.2%
Water13566.7%77.8% true total hydration
Salt3.61.8%
Olive oil in dough13.56.7%
Pan and top oil20not recovered20-30 g range; separate from dough
Total dough397

Hydration

Added water66.7%water weighed into the dough
True total77.8%including the levain’s flour and water

Scale

  • Bread flour180g
  • 100% hydration starter45g
  • Water135g
  • Salt3.6g
  • Olive oil in dough13.5g
  • Pan and top oil20g

Total dough 397 g

Percentages are fixed; only grams change. Rounded to 1 g, or 0.1 g under 20 g.

Process

Same-day mix. 2-3 folds during bulk, continue to approximately 50-75% rise. Pan proof about 2.5 hours. Target a slab under 2 inches tall for sandwiches.

Bake

Successful schedule: 450 F for 10 minutes, then 435 F for 26 minutes.

Outcome

Came out great. Height just under 2 inches, suitable for sandwiches. The bottom was already deeply and evenly browned at the edge of scorching, so a longer bake was specifically rejected.

Next action

Do not extend bake time. Control the gradient instead: raise the rack, insulate with a sheet pan, or reduce second-stage heat while preserving top color.

Where this sits

2860920.63.8 True hydration % Salt % F01 Original Barese / Puglian Yeast Benchmark — 60.5% hydration, 3.8% saltF03 Classic Cold-Fermented Sourdough Focaccia — 77.3% hydration, 1.8% saltF05 Focaccia Barese - Sourdough Canon Version 2 — 53.1% hydration, 3.3% saltF06 Potato-Free Fast-Track Focaccia Version 2.0 — 74.5% hydration, 2.0% saltF08 Potato-Free Barese Version 1A - Open-Crumb Adjustment — 91.8% hydration, 3.8% saltF09 Four 6-inch Square Potato-Free Scaling — 88.0% hydration, 3.7% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% saltF12 Chicago-Style Hot-Dog Focaccia — 78.3% hydration, 1.9% saltF15 Shredded-Potato Focaccia Pugliese — 60.0% hydration, 2.4% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% saltF17 One-Pan Tomato Focaccia - 475 g Experiment — 77.8% hydration, 1.8% saltF18 Two-Pan Tomato Focaccia - 7 September Comparison Bake — 77.8% hydration, 1.8% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% saltB02 100% Whole-Wheat Integrale Sourdough — 81.8% hydration, 1.8% saltB03 Pane di Altamura - 100% Italian Durum Semola Sourdough — 84.0% hydration, 2.0% saltB04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage — 78.0% hydration, 2.0% saltB05 Croissant-Style Laminated Sourdough Loaf — 42.9% hydration, 1.1% saltB07 One Hearty Pan Sourdough - First Loaf-Pan Trial — 77.9% hydration, 1.8% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% saltB14 Same-Day Sourdough — 72.2% hydration, 2.0% saltB16 Dark Chocolate Espresso Sourdough with Pistachio — 77.3% hydration, 2.0% saltB17 Persian-Inspired Sourdough — 74.5% hydration, 2.0% saltB18 Cinnamon, Blueberry & Cherry Swirl Loaf — 70.2% hydration, 1.9% saltA01 Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti — 27.9% hydration, 0.6% saltF11 6.25-inch Square Sandwich Focaccia — 77.8% hydration, 1.8% salt
Every formula in this archive with a recoverable hydration and salt figure. Dot size is inoculation; outline is status. This bake is filled.

Tags

  • potato-free
  • square pan
  • sandwich