Sourdough Focaccia
baking-sense.com · 2017 · 16 servings
Against 261 focaccia recipes
No yeast, unlike 95% of recipes and no sugar, unlike 50%.
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).
- No sugar at all, where 50% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (7)
- 8 oz active sourdough starter (1 cup, 100% hydration)227 g
- 10 oz warm water (1 ¼ cups)284 g
- 2 ½ oz whole wheat flour (½ cup, see note)71 g
- 12 ½ oz bread flour (2 ½ cups, see note)354 g
- 1 ½ teaspoons table salt≈ 9 g
- 2 oz olive oil (¼ cup)57 g
Toppings and extras
Listed, but not counted in the percentages below.
- toppings of your choicen/a
flour 425 gbatter 1001 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.
- Water67% · 37th percentile · median 72%
- Olive oil13% · 64th percentile · median 10%
- Salt2.1% · 67th percentile · median 2%
- Yeast0% · 2nd percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 15 to 20 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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