Focaccia mit Übernachtgare
Original in German
Mirja | Küchenchaotin · kuechenchaotin.de · 2026 · 1 Blech (8 Portionen)
Against 261 focaccia recipes
Less yeast than 93% of recipes and more salt than 75%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- Less yeast than 93% of recipes: 0.1% of the flour weight against the typical recipe's 1.2%, under a third as much.
- More salt than 75% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
Ingredients (8)
- 500 g Pizzamehl Tipo 00 (mind. 12g Eiweiß, alternativ Weizenmehl Type 550 mit mind. 12g Eiweiß)500 g
- 375 g kaltes Wasser375 g
- 1 g Trockenhefe (oder 3g frische Hefe)1 g
- 12 g Salz12 g
- 15 g Olivenöl (für den Teig)15 g
- 2-3 El Olivenöl (für Form, Oberfläche und zum Beträufeln)≈ 34 g
- Frischer Rosmarin (gehackt)n/a
- Grobes Meersalz oder Salzflockenn/a
flour 500 gbatter 937 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% · 57th percentile · median 72%
- Olive oil9.8% · 48th percentile · median 10%
- Salt2.4% · 80th percentile · median 2%
- Yeast0.1% · 5th percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 475°F / 245°C
- median 425°F
- Time
- 120 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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