This recipe makes 1 sheet pan (or two jelly roll pans) of focaccia. If you like to make bread by hand and don't mind a serious work out, or if you have a 7 quart mixer that can handle this amount of dough, go for it. I am also giving the measurements for ½ sheet pan's worth of dough in italics. If your mixer holds 4-5 or even 6 quarts, I wouldn't recommend making the full batch. Make half twice, though, because this bread is honestly that good! You can use the starter as the base for all sorts of bread, so if you want to double it, go for it. Using the amounts given, you will have enough to make a full recipe of the focaccia with about 6 oz of starter leftover. I used mine to make a truly excellent pizza dough. You might want to do the same.