Rozemarijn-zeezout focaccia
Original in Dutch
laurasbakery.nl · 2019 · 1 focaccia (± 16 X 25 cm)
Against 261 focaccia recipes
More yeast than 96% of recipes and more sugar than 92%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More yeast than 96% of recipes: 2.7% of the flour weight against the typical recipe's 1.2%, about 2.5 times as much.
- More sugar than 92% of recipes: 4.2% of the flour weight against the typical recipe's 0.1%, about 42 times as much.
Ingredients (9)
- 150 gram bloem150 g
- 4 gram droge gist4 g
- 0,5 tl zout≈ 3 g
- 0,5 el fijne kristalsuiker≈ 6 g
- 1 el olijfolie≈ 14 g
- 100 ml lauwwarm water≈ 100 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 tl grof zeezout≈ 10 g
- 2 tl verse of gedroogde rozemarijn≈ 10 g
- 6 kleine teentjes knoflookn/a
flour 150 gbatter 277 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.
- Water67% · 38th percentile · median 72%
- Olive oil9.1% · 44th percentile · median 10%
- Salt2% · 55th percentile · median 2%
- Yeast2.7% · 98th percentile · median 1.2%
- Sugar4.2% · 94th percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 20 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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