Receta de focaccia con peras, tocino y gorgonzola. Receta
Original in Spanish
Esther Clemente · directoalpaladar.com · 2013 · 4
Against 261 focaccia recipes
Less water than 97% of recipes and more olive oil than 82%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- Less water than 97% of recipes: 50% of the flour weight against the typical recipe's 72%.
- More olive oil than 82% of recipes: 18% of the flour weight against the typical recipe's 10%.
- Less salt than 81% of recipes: 1.5% of the flour weight against the typical recipe's 2%.
Ingredients (12)
- 200ml Agua≈ 200 g
- 50ml Aceite de oliva virgen extra≈ 46 g
- 5g Levadura seca de panadería5 g
- 5g Azúcar5 g
- 6g Sal6 g
- 400g Harina de trigo400 g
- 150g Tocino150 g
- 60g Queso Gorgonzola60 g
- 30ml Aceite de oliva virgen extra≈ 28 g
- Tomillo frescon/a
- Pimienta negra molidan/a
- Sal gruesan/a
flour 400 gbatter 900 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.
- Water50% · 2nd percentile · median 72%
- Olive oil18% · 83rd percentile · median 10%
- Salt1.5% · 18th percentile · median 2%
- Yeast1.3% · 55th percentile · median 1.2%
- Sugar1.3% · 65th percentile · median 0.1%
Oven
- Temperature
- 475°F / 245°C
- median 425°F
- Time
- 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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