Golden Focaccia
PJ Hamel · kingarthurbaking.com · 12 / one large focaccia
Against 261 focaccia recipes
More yeast than 86% of recipes and less water than 76%.
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%.
- Less water than 76% of recipes: 63% of the flour weight against the typical recipe's 72%.
Ingredients (12)
- 1/2 cup (113g) water, cool113 g
- 1/16 teaspoon (big pinch) instant yeast or 1/6 teaspoon (big pinch) active dry yeast≈ 0.2 g
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour120 g
- all of the preferment (above)n/a
- 2 1/4 teaspoons instant yeast or active dry yeast≈ 7 g
- 1/2 cup (113g) water, lukewarm113 g
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour240 g
- 1 1/4 teaspoons (8g) table salt8 g
- 2 tablespoons (25g) olive oil25 g
- rosemary, fresh or driedn/a
- coarsely ground black peppern/a
- coarse salt or kosher saltn/a
flour 360 gbatter 626 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.
- Water63% · 23rd percentile · median 72%
- Olive oil6.9% · 32nd percentile · median 10%
- Salt2.2% · 70th percentile · median 2%
- Yeast2% · 88th percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 20 to 25 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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