Sizilianische Focaccia mit Auberginen & Tomaten
Original in German
malteskitchen.de · 2017 · 4
Against 261 focaccia recipes
Less water than 95% of recipes and more sugar than 91%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- Less water than 95% of recipes: 52% of the flour weight against the typical recipe's 72%.
- More sugar than 91% of recipes: 4% of the flour weight against the typical recipe's 0.1%, about 40 times as much.
Ingredients (13)
- 500 g Diamant Dinkelmehl Typ 630500 g
- 260 ml lauwarmes Wasser≈ 260 g
- 12 g frische Hefe12 g
- 4 EL Olivenöl + etwas zum Beträufeln≈ 54 g
- 1 EL Ahornsirup≈ 20 g
- 1 1/2 TL Salz≈ 9 g
Toppings and extras
Listed, but not counted in the percentages below.
- 400 ml Dose Kirschtomaten≈ 401 g
- 1 mittlere rote Zwiebeln/a
- 1 große Knoblauchzehen/a
- 1 Zweig Rosmarinn/a
- 2-3 EL Olivenöl≈ 34 g
- Balsamico-Essig (Bei Bedarf)n/a
- Salz (Pfeffer und Zucker)n/a
flour 500 gbatter 856 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.
- Water52% · 4th percentile · median 72%
- Olive oil11% · 54th percentile · median 10%
- Salt1.8% · 37th percentile · median 2%
- Yeast0.8% · 32nd percentile · median 1.2%
- Sugar4% · 92nd percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 25 to 30 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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