Focaccia Lab261 recipes
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Focaccia ultra-rapide

Original in French

Capucine · chefsimon.com · 2026 · 6 personnes

Against 261 focaccia recipes

More sugar than 85% of recipes.

How French focaccia recipes differ from English ones →

Get the method at chefsimon.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.

  • More sugar than 85% of recipes: 3% of the flour weight against the typical recipe's 0.1%, about 30 times as much.
  • Water in the middle half of recipes: 76% of the flour weight against the typical recipe's 72%.
Water: 76%, 64th percentileOlive oil: 8%, 36th percentileSalt: 2%, 55th percentileYeast: 1.4%, 63rd percentileSugar: 3%, 86th percentileWaterOlive oilSaltYeastSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 500 g de farine T45500 g
  • 380 g d’eau tiède380 g
  • 1/2 cube de levure fraîche21 g
  • 10 g de sel10 g
  • 15 g de sucre15 g
  • 40 g + 20 g d’huile d’olive40 g
  • Fleur de seln/a
  • Romarin/Thym/Herbes de Provence en fonction de vos envies/placardsn/a

flour 500 gbatter 966 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.

  • Water76% · 64th percentile
  • Olive oil8% · 36th percentile
  • Salt2% · 55th percentile
  • Yeast1.4% · 63rd percentile
  • Sugar3% · 86th percentile

Oven

Temperature
450°F / 230°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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