Focaccia Bread
Amanda Rettke--iambaker.net · iambaker.net · 2020 · 12
Against 261 focaccia recipes
More olive oil than 96% of recipes and more sugar than 99%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More olive oil than 96% of recipes: 24% of the flour weight against the typical recipe's 10%, about 2.5 times as much.
- More sugar than 99% of recipes: 8% of the flour weight against the typical recipe's 0.1%, about 80 times as much.
- Less salt than 86% of recipes: 1.3% of the flour weight against the typical recipe's 2%.
Ingredients (8)
- 1 cup (237 g) water, (warmed (about 105°-110°F))237 g
- 2 tablespoons granulated sugar≈ 25 g
- 1 teaspoon active dry yeast≈ 3.1 g
- ⅓ cup (75 g) olive oil, (plus 1 teaspoon for topping)75 g
- 1 tablespoon Italian seasoning≈ 15 g
- 2 teaspoons garlic, (minced)≈ 10 g
- 1 teaspoon kosher salt, (divided)≈ 4 g
- 2½ cups (312.5 g) all-purpose flour313 g
flour 313 gbatter 681 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.
- Water76% · 61st percentile · median 72%
- Olive oil24% · 96th percentile · median 10%
- Salt1.3% · 12th percentile · median 2%
- Yeast1% · 39th percentile · median 1.2%
- Sugar8% · 100th percentile · median 0.1%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 18 to 20 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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