Naturally Leavened (Sourdough) Focaccia Recipe - ChainBaker
ChainBaker · chainbaker.com · 2021
Against 261 focaccia recipes
No yeast, unlike 95% of recipes and more water than 80%.
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).
- More water than 80% of recipes: 84% of the flour weight against the typical recipe's 72%.
- Olive oil in the middle half of recipes: 16% of the flour weight against the typical recipe's 10%.
Ingredients (7)
- 100g (3.5oz) strong white bread flour100 g
- 100g (3.5oz) water at around 20C (68F).100 g
- 10g (0.35oz) sourdough starter10 g
- 150g (5.3oz) strong white bread flour150 g
- 110g (3.9oz) water at around 20C (68F).110 g
- 5g (0.2oz) salt5 g
- 40g (1.4oz) olive oil40 g
flour 250 gbatter 515 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 261 recipes. Shaded: the middle half. Tick: the median.
- Water84% · 80th percentile · median 72%
- Olive oil16% · 75th percentile · median 10%
- Salt2% · 55th percentile · median 2%
- Yeast0% · 2nd percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 30 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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