Simple Sourdough Focaccia
Alexandra Stafford · alexandracooks.com · 2019 · 1 loaf
Against 261 focaccia recipes
No yeast, unlike 95% of recipes and more water than 82%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- No yeast at all, where 95% of recipes use some (most of those 0.7 to 1.6% of the flour weight).
- More water than 82% of recipes: 86% of the flour weight against the typical recipe's 72%.
Ingredients (6)
- 50 g – 100 g (1/4 to 1/2 cup) active starter, see notes above50 g
- 10 g (about 2.5 teaspoons) kosher salt10 g
- 430 – 440 g water (1.75 cups – 1.75 cups + 2 tablespoons), room temperature, see notes above*440 g
- 512 g (about 4 cups) bread flour, see notes above512 g
- 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling≈ 41 g
- Nice, flaky sea salt, such as Maldonn/a
flour 512 gbatter 1053 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 261 recipes. Shaded: the middle half. Tick: the median.
- Water86% · 83rd percentile · median 72%
- Olive oil8% · 36th percentile · median 10%
- Salt2% · 55th percentile · median 2%
- Yeast0% · 2nd percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 25 minutes
- median 24 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, olive oil, salt, yeast, sugar.
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