Focaccia morbida con patata cruda
Original in Italian
Enrica Panariello · chiarapassion.com · 2020 · 8 persone
Against 261 focaccia recipes
Less yeast than 92% of recipes and less olive oil than 84%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- Less yeast than 92% of recipes: 0.2% of the flour weight against the typical recipe's 1.2%, under a third as much.
- Less olive oil than 84% of recipes: 4.5% of the flour weight against the typical recipe's 10%, about half as much.
- More salt than 84% of recipes: 2.5% of the flour weight against the typical recipe's 2%.
Ingredients (11)
- 600 g di farina ((500 farina 0 e 100 Manitoba) leggi note)600 g
- 1 patata (cruda, media (circa 160 g))160 g
- 4 g di lievito di birra (secco o metà cubetto di lievito fresco (leggi note))4 g
- 1 cucchiaino di zucchero≈ 4.2 g
- 15 g di sale15 g
- 450 g di acqua (a temperatura ambiente)450 g
- 2 cucchiai di olio di oliva≈ 27 g
- 400/500 g di pomodori (ciliegino o datterino)0.8 g
- olio extra vergine di olivan/a
- origanon/a
- salen/a
flour 600 gbatter 1261 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.
- Water75% · 57th percentile · median 72%
- Olive oil4.5% · 15th percentile · median 10%
- Salt2.5% · 85th percentile · median 2%
- Yeast0.2% · 7th percentile · median 1.2%
- Sugar0.7% · 53rd percentile · median 0.1%
Oven
- Temperature
- 475°F / 245°C
- median 425°F
- Time
- 120 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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