Rosemary Focaccia Bread
jessicagavin.com · 2020 · 12 pieces
Against 261 focaccia recipes
More olive oil than 86% of recipes.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More olive oil than 86% of recipes: 20% of the flour weight against the typical recipe's 10%, about twice as much.
- Yeast in the middle half of recipes: 1.5% of the flour weight against the typical recipe's 1.2%.
Ingredients (8)
- 1 teaspoon granulated sugar≈ 4.2 g
- 1 ½ cups warm water≈ 356 g
- 2 ¼ teaspoon active dry yeast≈ 7 g
- 3 ¾ cups all-purpose flour (divided)≈ 469 g
- 2 teaspoons kosher salt (divided)≈ 8 g
- 7 tablespoons extra-virgin olive oil (divided)≈ 95 g
- 1 tablespoon yellow cornmeal (optional)≈ 9 g
- 1 ½ teaspoon chopped rosemary≈ 7 g
flour 477 gbatter 955 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.
- Water75% · 55th percentile · median 72%
- Olive oil20% · 87th percentile · median 10%
- Salt1.7% · 31st percentile · median 2%
- Yeast1.5% · 72nd percentile · median 1.2%
- Sugar0.9% · 59th percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 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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