Easy Sourdough Focaccia Bread
Baker Bettie · bakerbettie.com · 2025 · 16
Against 261 focaccia recipes
No yeast, unlike 95% of recipes and more olive oil than 87%.
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 olive oil than 87% of recipes: 20% of the flour weight against the typical recipe's 10%, about twice as much.
- More salt than 75% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
Ingredients (7)
- 300 grams (1 ¼ cups, 300 milliliters) water, warmed to about 110°F/43°C300 g
- 84 grams (6 tablespoons) olive oil, divided84 g
- 120 grams active sourdough starter, *see Notes section below120 g
- 420 grams (3 ½ cups) bread flour or all-purpose flour420 g
- 10 grams (2 teaspoons) kosher salt10 g
Toppings and extras
Listed, but not counted in the percentages below.
- coarse salt for sprinkling on topn/a
- toppings of choice like fresh rosemary, other herbs, olives, sun-dried tomatoes, veggies, red pepper flakes, cheese, etc.n/a
flour 420 gbatter 934 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 261 recipes. Shaded: the middle half. Tick: the median.
- Water71% · 49th percentile · median 72%
- Olive oil20% · 88th percentile · median 10%
- Salt2.4% · 80th 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
- 30 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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