Focaccia Lab261 recipes
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Zaatar Focaccia

jamiegeller.com · 2021 · 9 Servings

Against 261 focaccia recipes

More yeast than 86% of recipes.

See how all 261 focaccia recipes compare →

Get the method at jamiegeller.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.

  • More yeast than 86% of recipes: 2% of the flour weight against the typical recipe's 1.2%.
  • Olive oil in the middle half of recipes: 16% of the flour weight against the typical recipe's 10%.
Water: 69%, 44th percentileOlive oil: 16%, 74th percentileSalt: 1.7%, 31st percentileYeast: 2%, 88th percentileSugar: 1.2%, 62nd percentileWaterOlive oilSaltYeastSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1 cup warm water≈ 237 g
  • 2¼ teaspoons active dry yeast≈ 7 g
  • 1 teaspoon sugar≈ 4.2 g
  • 2¾ cups all-purpose flour≈ 344 g
  • 1 teaspoon salt≈ 6 g
  • 2 teaspoons Jamie Geller Za'atar (plus 1 tablespoon for topping)≈ 10 g
  • 4 tablespoons Extra Virgin Olive Oil≈ 54 g
  • 8 ounces red and yellow cherry tomatoes (halved)227 g

flour 344 gbatter 889 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.

  • Water69% · 44th percentile
  • Olive oil16% · 74th percentile
  • Salt1.7% · 31st percentile
  • Yeast2% · 88th percentile
  • Sugar1.2% · 62nd percentile

Oven

Temperature
430°F / 220°C
median 425°F
Time
15 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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