Focaccia maison moelleuse au romarin et oignon
Original in French
Amour de cuisine · amourdecuisine.fr · 2026 · 12 parts
Against 261 focaccia recipes
Less water than 92% of recipes.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- Less water than 92% of recipes: 57% of the flour weight against the typical recipe's 72%.
- Yeast in the middle half of recipes: 0.8% of the flour weight against the typical recipe's 1.2%.
Ingredients (9)
- 1 sachet de levure instantanée rapide (je ne connais pas et malgré que j’ai tout mis en moitie, mais j’ai utilise un un sachet de levure instantanée)6 g
- 400 ml d’eau tiède≈ 401 g
- 1 c. à café de sucre≈ 4.2 g
- 2.5 c. à café de sel≈ 15 g
- 60 ml huile d’olive≈ 55 g
- 700 gr farine (plus au moins si la farine absorbe bien ou non)700 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 c. à soupe d’huile d’olive≈ 27 g
- 1/4 d’oignon (coupé en lamelle)n/a
- 1 peu de romarin frais (ou assécher, ce que moi j’ai mis)n/a
flour 700 gbatter 1181 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.
- Water57% · 7th percentile · median 72%
- Olive oil7.9% · 35th percentile · median 10%
- Salt2.1% · 67th percentile · median 2%
- Yeast0.8% · 32nd percentile · median 1.2%
- Sugar0.6% · 52nd percentile · median 0.1%
Oven
- Temperature
- 350°F / 175°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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