Rosemary Focaccia
Ashley Manila · bakerbynature.com · 2017 · 8 slices
Against 261 focaccia recipes
More olive oil than 85% of recipes and more yeast than 80%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More olive oil than 85% of recipes: 19% of the flour weight against the typical recipe's 10%.
- More yeast than 80% of recipes: 1.9% of the flour weight against the typical recipe's 1.2%.
- Less water than 77% of recipes: 62% of the flour weight against the typical recipe's 72%.
- Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 2%.
Ingredients (8)
- 1 cup warm water (between 105 - 115 degrees F)≈ 237 g
- One (1/4 ounce) package active dry yeast7 g
- 1 teaspoon honey≈ 7 g
- 1/3 cup extra-virgin olive oil, plus more for greasing and drizzling≈ 73 g
- 1 teaspoon sea salt, plus more for sprinkling≈ 6 g
- 3 cups bread flour≈ 381 g
- 2 tablespoons fresh rosemary, coarsely chopped≈ 30 g
- 1/2 teaspoon freshly ground black pepper≈ 2.5 g
flour 381 gbatter 743 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.
- Water62% · 22nd percentile · median 72%
- Olive oil19% · 85th percentile · median 10%
- Salt1.6% · 24th percentile · median 2%
- Yeast1.9% · 84th percentile · median 1.2%
- Sugar1.8% · 74th percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 25 minutes
- median 24 minutes
Keep exploring
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Nearest by baker's percentages: water, olive oil, salt, yeast, sugar.
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