How to Make an Amazing Roasted Pepper & Garlic Focaccia - ChainBaker
ChainBaker · chainbaker.com · 2024
Against 261 focaccia recipes
More olive oil than 87% of recipes and less yeast than 85%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More olive oil than 87% of recipes: 20% of the flour weight against the typical recipe's 10%, about twice as much.
- Less yeast than 85% of recipes: 0.3% of the flour weight against the typical recipe's 1.2%, under a third as much.
Ingredients (13)
- 200g (7oz) white bread flour200 g
- 50g (1.75oz) whole wheat flour50 g
- 185g (6.5oz) water185 g
- 2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast2.5 g
- 4g (0.14oz) salt4 g
- 20g (0.7oz) olive oil20 g
- 1 bell pepper, cut into chunksn/a
- 1 bulb of garlicn/a
- 1 roasted garlic cloven/a
- 30g (1oz) olive oil30 g
- 20g (0.7oz) parmesan20 g
- 20g (0.7oz) toasted pine nuts20 g
- Pinch of salt≈ 0.4 g
flour 250 gbatter 532 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.
- Water74% · 53rd percentile · median 72%
- Olive oil20% · 88th percentile · median 10%
- Salt1.8% · 37th percentile · median 2%
- Yeast0.3% · 11th percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 20 to 25 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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