Focaccia aux tomates confites et parmesan
Original in French
Virginie Fouquet · chefnini.com · Pour 4 personnes :
Against 261 focaccia recipes
More yeast than 92% of recipes and less water than 78%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More yeast than 92% of recipes: 2.2% of the flour weight against the typical recipe's 1.2%.
- Less water than 78% of recipes: 62% of the flour weight against the typical recipe's 72%.
- More salt than 75% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
- Less olive oil than 76% of recipes: 5.4% of the flour weight against the typical recipe's 10%, about half as much.
Ingredients (8)
- 250g de farine250 g
- 1 sachet de levure de boulanger déshydratée6 g
- 1cc de sel≈ 6 g
- 15cl de lait≈ 155 g
- 4 pétales de tomates confitesn/a
- 20g de copeaux de parmesan20 g
- 1cs d’huile d’olive≈ 14 g
- 1cs de moutarde forte≈ 15 g
flour 250 gbatter 465 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% · 21st percentile · median 72%
- Olive oil5.4% · 21st percentile · median 10%
- Salt2.4% · 80th percentile · median 2%
- Yeast2.2% · 93rd percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 15 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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