How much dough needed for a full sheet pan?

[AnxiousCowboy]

What weight of dough would I need to produce one sheet pan of focaccia? Been wanting to make focaccia awhile now for family meal but can only find bulk recipes that just say how many pounds of dough the recipe produces, not how many sheet pans; and as young entremetier I don't know too much shit about baking in a restaurant beyond the mixing and baking part. I wish I actually saved the recipes I used when I worked in a pizza place/bar a few years back. I'm beginning to realize that I won't remember shit forever just because I did it every day a few years back! Time to start writing shit down!

[weinoo]

I'd start with 4 to 5 lbs, based on my use of approximately about 2 lbs. for a half sheet.

It it's too much, just cut a hunk off.

[AnxiousCowboy]

Thanks for the ball park... I'd rather be heavy than light. Can't wait to have some bread this week.

[weinoo]

Thanks for the ball park... I'd rather be heavy than light. Can't wait to have some bread this week.

Exactly. If it's too light, you can always stretch the dough thinner and just call it pizza bianca.