Focaccia Barese
Original in Italian
Enrica Panariello · chiarapassion.com · 2023
Against 261 focaccia recipes
Less water than 85% 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.
- Less water than 85% of recipes: 60% of the flour weight against the typical recipe's 72%.
- Less yeast than 85% of recipes: 0.3% of the flour weight against the typical recipe's 1.2%, under a third as much.
- Less olive oil than 76% of recipes: 5.4% of the flour weight against the typical recipe's 10%, about half as much.
Ingredients (14)
- 400 g di farina (0 per pane e pizza)400 g
- 100 g di semola rimacinata (di grano duro)100 g
- 1 cucchiaino di zucchero≈ 4.2 g
- 300 g di acqua300 g
- 1 patata ((circa 120 g))120 g
- 2 cucchiai di olio extra vergine di oliva≈ 27 g
- 10 g di sale10 g
- 4 g di lievito di birra (secco oppure 10 g di lievito fresco)4 g
- 400 g di pomodori (ciliegino, datterino o San marzano maturi)400 g
- olio extra vergine di olivan/a
- olive (baresane o preferite q.b.)n/a
- salen/a
- origanon/a
- sale (q.b.)n/a
flour 500 gbatter 1365 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.
- Water60% · 13th percentile · median 72%
- Olive oil5.4% · 21st percentile · median 10%
- Salt2% · 55th percentile · median 2%
- Yeast0.3% · 11th percentile · median 1.2%
- Sugar0.8% · 56th percentile · median 0.1%
Oven
- Temperature
- 475°F / 245°C
- median 425°F
- Time
- 12 to 15 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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