Focaccia Lab261 recipes
← Focaccia Lab

What goes into focaccia

The main ingredient list of all 261 recipes, with names merged so one choice counts once: unsalted and salted butter are butter, light and dark brown sugar are brown sugar, kosher and table salt are salt. Different flours stay apart. Frosting, glaze and other extras are counted on their own at the end.

In short

  • For sugar, 49% use no sugar at all, 39% white sugar alone, and 10% honey or maple syrup (with or without sugar).
  • Of the recipes with yeast, 46% call for instant or rapid-rise yeast, 32% fresh yeast, and 15% active dry yeast.
  • For flour, 63% use all-purpose flour alone, 15% bread flour alone, and 7% all-purpose flour and bread flour together.
  • 43% add cheese, herbs or other savory and 8% fruit; 52% add none of these.

The main choices

Each block sorts every recipe into one group by a single decision. Amounts are the median among recipes in that group, scaled to 500 g of flour, the size of a typical pan. The recipe named under each group is the one in it closest to the typical pan on every ingredient.

White, brown or a syrup

Each recipe counted once, by the sweeteners in its main ingredient list.

  • No sugar

    closest to typical: Kapern-Sardellen-Focaccia (bettybossi.ch)

    49%129 recipes

  • White sugar only

    median 8 g sugar · closest to typical: Garlic Rosemary Herb Focaccia (sallysbakingaddiction.com)

    39%103 recipes

  • With honey or maple syrup

    median 13 g sugar · closest to typical: Focaccia Bread (natashaskitchen.com)

    10%28 recipes

  • Everything else

    <1%1 recipe

"With honey or maple syrup" means any liquid sweetener (honey and maple syrup), with or without dry sugar. Coarse and cinnamon sugar are usually sprinkled on top, so they do not count here.

Instant or active dry yeast

Among the 249 recipes with yeast, by the type the ingredient list names.

  • Instant or rapid-rise

    median 7 g yeast · closest to typical: Focaccia Bread (natashaskitchen.com)

    46%117 recipes

  • Fresh (cake) yeast

    median 14 g yeast · closest to typical: Focaccia genovese (chefsimon.com)

    32%80 recipes

  • Active dry

    median 7 g yeast · closest to typical: Olive Rosemary Focaccia (daringgourmet.com)

    15%38 recipes

  • Either (the recipe names both)

    median 5 g yeast · closest to typical: Garlic Rosemary Herb Focaccia (sallysbakingaddiction.com)

    3%8 recipes

  • Everything else

    2%6 recipes

Rapid-rise, quick-rise and bread machine yeast count as instant.

Which flour

Each recipe counted once, by the flours it combines.

  • All-purpose flour only

    closest to typical: Garlic Rosemary Herb Focaccia (sallysbakingaddiction.com)

    63%165 recipes

  • Bread flour only

    closest to typical: Herb Focaccia (jamiegeller.com)

    15%41 recipes

  • All-purpose flour and bread flour

    closest to typical: Focaccia ritorta (soniaperonaci.it)

    7%20 recipes

  • All-purpose flour and semolina

    closest to typical: Focaccia (ichkoche.at)

    5%15 recipes

  • All-purpose flour and whole wheat flour

    closest to typical: Caramelized Onion and Apple Focaccia (jamiegeller.com)

    3%10 recipes

  • Everything else

    3%10 recipes

Add-ins

Share of recipes that add at least one of each. A recipe can add several, so the shares do not sum to 100%. 52% add none of these.

  • Cheese, herbs or other savory43%

    herbs 32% · cheese 11% · garlic 8%

  • Fruit8%

    cherries 3% · zucchini 1% · pumpkin 1%

How often each ingredient appears

Share of the 261 recipes that list it at least once, for every ingredient in 5% or more of them. The median amount is among recipes that use it and give a weighable amount, scaled to 500 g of flour; for a flour, it is that flour's share of all the flour in the recipe.

  1. Salt100%

    261 recipes · median 10 g

  2. Water97%

    254 recipes · median 353 g

  3. Olive oil95%

    249 recipes · median 50 g

  4. Yeast95%

    249 recipes · median 8 g

  5. All-purpose flour81%

    213 recipes · median: all of the flour

  6. Granulated sugar39%

    104 recipes · median 8 g

  7. Herbs32%

    84 recipes · median 20 g

  8. Bread flour25%

    66 recipes · median: all of the flour

  9. Cheese11%

    29 recipes · median 114 g

  10. Honey9%

    26 recipes · median 12 g

  11. Garlic8%

    23 recipes · median 8 g

  12. Potato7%

    19 recipes · median 153 g

  13. Vegetable oil7%

    19 recipes · median 38 g

  14. Black pepper6%

    16 recipes · median 2.4 g

  15. Semolina6%

    16 recipes · median 40% of the flour

  16. Whole wheat flour6%

    16 recipes · median 34% of the flour

  17. Onion or chives5%

    14 recipes

  18. Sourdough starter5%

    14 recipes · median 92 g

Toppings and extras

27% of recipes (73 of 261) list something beyond the main recipe: a frosting, glaze, filling, crumb topping, a boiling bath or a sprinkle on top. None of it is counted above. The most common extra ingredients, as a share of all recipes:

  • Salt14% (37)
  • Olive oil11% (31)
  • Herbs10% (27)
  • Black pepper3% (8)

How the ingredients are counted

A recipe uses an ingredient when any line of its main ingredient list names it. Names are merged by the words in them, so “1 cup unsalted butter, softened” and “salted butter” are both butter, and a line that offers a choice (“walnuts or pecans”) counts as the first one named. Canola, vegetable and other neutral oils are one oil; coconut and olive oil are listed on their own.

Lines only for greasing the pan are left out. Lines for brushing, sprinkling or serving, and lines that belong to a frosting, glaze, filling or topping, count as extras.

Amounts come from the grams on each recipe page: printed by the source, or converted from cups and spoons with standard densities. Scaling them to 500 g of flour lets a small recipe and a double batch line up. Percentages are rounded down.