Sourdough Focaccia
Amanda Rettke--iambaker.net · iambaker.net · 2023 · 12 large slices
Against 261 focaccia recipes
No yeast, unlike 95% of recipes and more water than 81%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- No yeast at all, where 95% of recipes use some (most of those 0.7 to 1.6% of the flour weight).
- More water than 81% of recipes: 85% of the flour weight against the typical recipe's 72%.
Ingredients (5)
- 5 cups (625 g) all-purpose flour625 g
- 2 ¼ cups water, (room temperature)≈ 533 g
- ⅓ cup (92 g) active sourdough starter92 g
- 3 teaspoons kosher salt, (divided)≈ 12 g
- 5 tablespoons extra virgin olive oil, (divided, plus extra for coating a bowl)≈ 68 g
flour 625 gbatter 1330 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.
- Water85% · 82nd percentile · median 72%
- Olive oil11% · 54th percentile · median 10%
- Salt1.9% · 43rd percentile · median 2%
- Yeast0% · 2nd percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 28 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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