Herb Focaccia Bread

Bake to the roots · baketotheroots.de · 2015

Against 261 focaccia recipes

Less water than 95% of recipes and more olive oil than 96%.

How it compares

Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.

Less water than 95% of recipes: 53% of the flour weight against the typical recipe's 72%.
More olive oil than 96% of recipes: 24% of the flour weight against the typical recipe's 10%, about 2.5 times as much.
Less salt than 97% of recipes: 1% of the flour weight against the typical recipe's 2%, about half as much.
More yeast than 92% of recipes: 2.2% of the flour weight against the typical recipe's 1.2%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1/3 cup (90 ml) olive oil≈ 73 g
2 tbsp. of mixed herbs (e.g. thyme, red basil, rosemary, wild garlic, oregano), chopped finely≈ 30 g
2 1/4 cups (300g) bread flour300 g
0.7 oz. fresh yeast20 g
2/3 cup (150ml) lukewarm water≈ 158 g
1 tbsp. sugar≈ 13 g
1/2 tsp. salt≈ 3 g
2 tsp. lemon zest (of an organic lemon)≈ 4 g

Listed, but not counted in the percentages below.

4 tbsp. of mixed herbs (e.g. thyme, red basil, rosemary, wild garlic, oregano), chopped coarsely≈ 59 g
1 tsp. lemon juice≈ 4.9 g
flaky sea saltn/a

flour 300 gbatter 600 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 261 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: water, olive oil, salt, yeast, sugar.