Calculate the perfect amounts of flour, water, salt and yeast for homemade pizza dough
All ingredient amounts are calculated relative to the flour weight (100%). This is the professional standard used by bakers worldwide.
Focaccia dough is generally thicker, has a higher hydration level, and incorporates significantly more olive oil into both the dough itself and the pan. It also proofs in the pan before baking.
Add olives, tomatoes, rosemary, coarse salt, and other oven-safe toppings after the final proof and before baking. Delicate fresh herbs such as basil are often better added after baking so they do not burn.