Focaccia
Food Network · foodnetwork.com · 2016 · 6 to 8 servings, 2 3 / 4 pounds
Against 261 focaccia recipes
Less water than 91% of recipes and more yeast than 89%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- Less water than 91% of recipes: 58% of the flour weight against the typical recipe's 72%.
- More yeast than 89% of recipes: 2.1% of the flour weight against the typical recipe's 1.2%.
- More salt than 85% of recipes: 2.6% of the flour weight against the typical recipe's 2%.
- More sugar than 86% of recipes: 3.1% of the flour weight against the typical recipe's 0.1%, about 31 times as much.
Ingredients (10)
- 1/2 -ounce dry yeast14 g
- 14 ounces water397 g
- 1 tablespoon honey≈ 21 g
- 1 1/2 pounds bread flour680 g
- 1/2 cup extra virgin olive oil≈ 109 g
- 1 tablespoon sea salt≈ 18 g
Toppings and extras
Listed, but not counted in the percentages below.
- Extra virgin olive oil, for brushingn/a
- Kosher salt, for toppingn/a
- Fresh ground black pepper, for toppingn/a
- Fresh thyme leaves, minced, for toppingn/a
flour 680 gbatter 1240 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.
- Water58% · 8th percentile · median 72%
- Olive oil16% · 75th percentile · median 10%
- Salt2.6% · 86th percentile · median 2%
- Yeast2.1% · 91st percentile · median 1.2%
- Sugar3.1% · 86th percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 6 to 8 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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