Rozemarijn-zeezout focaccia's met tomaat
Original in Dutch
laurasbakery.nl · 2018 · 6 stuks
Against 261 focaccia recipes
More yeast than 93% 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 93% of recipes: 2.3% of the flour weight against the typical recipe's 1.2%, about twice 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 (10)
- 300 gram bloem300 g
- 7 gram droge gist7 g
- 1 tl zout≈ 6 g
- 1 el fijne kristalsuiker≈ 13 g
- 2 el olijfolie≈ 27 g
- 200 ml lauwwarm water≈ 200 g
- verse rozemarijnn/a
- cherry tomaatjesn/a
- grof zeezoutn/a
- olijfolien/a
flour 300 gbatter 553 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%
- Yeast2.3% · 95th percentile · median 1.2%
- Sugar4.2% · 94th percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°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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