Focaccia Genovese Recipe, Classic Italian Bread - ChainBaker
ChainBaker · chainbaker.com · 2021
Against 261 focaccia recipes
Less yeast than 85% of recipes and more sugar than 83%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- Less yeast than 85% of recipes: 0.3% of the flour weight against the typical recipe's 1.2%, under a third as much.
- More sugar than 83% of recipes: 2.9% of the flour weight against the typical recipe's 0.1%, about 29 times as much.
Ingredients (8)
- 350g (12.3oz) strong white bread flour350 g
- 7g (0.25oz) salt7 g
- 3g (0.1oz) dry yeast or 3x the amount of fresh yeast3 g
- 10g (0.35oz) honey or malt syrup10 g
- 30g (1oz) olive oil30 g
- 200g (7oz) cold water200 g
- 30g (1oz) water30 g
- Pinch of sea salt≈ 0.4 g
flour 350 gbatter 630 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.
- Water66% · 33rd percentile · median 72%
- Olive oil8.6% · 41st percentile · median 10%
- Salt2.1% · 67th percentile · median 2%
- Yeast0.3% · 11th percentile · median 1.2%
- Sugar2.9% · 85th 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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