Zucchini Parmesan Focaccia
Sofi | Broma Bakery · bromabakery.com · 2011 · 12 servings
Against 261 focaccia recipes
Less salt than 83% of recipes and less water than 77%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- Less salt than 83% of recipes: 1.4% of the flour weight against the typical recipe's 2%.
- Less water than 77% of recipes: 62% of the flour weight against the typical recipe's 72%.
Ingredients (12)
- 1 1/4 cups warm water≈ 296 g
- 1 1/2 tablespoons olive oil≈ 20 g
- 3 3/4 cups bread flour≈ 476 g
- 1 package instant dry yeast≈ 7 g
- 1/2 teaspoon salt≈ 3 g
- 1 medium zucchini, thinly sliced≈ 200 g
- 3 tablespoons olive oil≈ 41 g
- 2 teaspoons dried thyme≈ 10 g
- 3 tablespoons chia seeds (or any other small seed)≈ 44 g
- 1 1/2 teaspoons flaked sea salt≈ 3.8 g
- 1 teaspoon black pepper≈ 4.9 g
- 1/2 cup grated parmesan cheese≈ 119 g
flour 476 gbatter 1225 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 oil13% · 62nd percentile · median 10%
- Salt1.4% · 15th percentile · median 2%
- Yeast1.5% · 72nd percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 50 to 60 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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