Frühstücks-Focaccia
Original in German
GU · kuechengoetter.de · Für 1 Focaccia von 850 g
Against 261 focaccia recipes
More olive oil than 90% of recipes and more yeast than 80%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More olive oil than 90% of recipes: 20% of the flour weight against the typical recipe's 10%, about twice as much.
- More yeast than 80% of recipes: 1.9% of the flour weight against the typical recipe's 1.2%.
Ingredients (14)
- 30 g Hefe (ca. 3/4 Würfel)30 g
- 1 TL Zucker≈ 4.2 g
- 2 EL Weizenmehl Type 550≈ 16 g
- 6 EL warmes Wasser≈ 89 g
- 300 g Weizenmehl Type 550300 g
- 200 g Mehl Tipo 00 oder Pasta- und Pizzamehl200 g
- 1 1/2 TL Salz≈ 9 g
- 1 EL getrockneter Oregano≈ 15 g
- 70 ml Olivenöl≈ 65 g
- ca. 300 ml warmes Wasser≈ 301 g
- Butter für das Backbechn/a
- 4 EL frische Rosmarinnadeln≈ 59 g
- grobes Meersalzn/a
- 3 EL Olivenöl zum Beträufeln≈ 41 g
flour 516 gbatter 1128 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% · 60th percentile · median 72%
- Olive oil20% · 90th percentile · median 10%
- Salt1.7% · 31st percentile · median 2%
- Yeast1.9% · 84th percentile · median 1.2%
- Sugar0.8% · 56th percentile · median 0.1%
Oven
- Temperature
- 475°F / 245°C
- median 425°F
- Time
- not stated
- 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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