Focaccia Lab261 recipes
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Kapern-Sardellen-Focaccia

Original in German

Betty Bossi · bettybossi.ch · 2011 · 4 Personen

Against 261 focaccia recipes

No sugar, unlike 50% of recipes.

How German focaccia recipes differ from English ones →

Get the method at bettybossi.ch →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

  • No sugar at all, where 50% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
  • Salt in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 2%.
Water: 70%, 47th percentileOlive oil: 8.2%, 39th percentileSalt: 1.8%, 37th percentileYeast: 1.4%, 63rd percentileSugar: 0%, 25th percentileWaterOlive oilSaltYeastSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 500 g Halbweissmehl500 g
  • 0.5 EL Salz≈ 9 g
  • 0.5 Würfel Hefe (ca. 20g), zerbröckelt21 g
  • 3.5 dl Wasser , lauwarm≈ 351 g
  • 2 EL Olivenöl≈ 27 g
  • 3 EL Kapern ,abgespült, abgetropft, grob gehackt≈ 44 g
  • 30 g Sardellenfilets , trocken getupft, grob gehackt30 g
  • 1 EL Olivenöl≈ 14 g
  • 1 TL grobkörniges Meersalz≈ 4.9 g

flour 500 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.

  • Water70% · 47th percentile
  • Olive oil8.2% · 39th percentile
  • Salt1.8% · 37th percentile
  • Yeast1.4% · 63rd percentile
  • Sugar0% · 25th percentile

Oven

Temperature
not stated
median 425°F
Time
25 minutes
median 24 minutes

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

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