Focaccia Lab261 recipes
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Focaccia mit Tomaten

Original in German

Team Marcel Paa · marcelpaa.com · 2022 · 1 Brot

Against 261 focaccia recipes

Less yeast than 93% of recipes and no sugar, unlike 50%.

How German focaccia recipes differ from English ones →

Get the method at marcelpaa.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

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.
  • No sugar at all, where 50% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Water: 76%, 64th percentileOlive oil: 8%, 36th percentileSalt: 2%, 55th percentileYeast: 0.1%, 5th percentileSugar: 0%, 25th percentileWaterOlive oilSaltYeastSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 380 g Wasser, kalt380 g
  • 1 g Frischhefe1 g
  • 40 g Olivenöl40 g
  • 10 g Salz10 g
  • 50 g Hartweizenmehl ((Semola))50 g
  • 450 g Weissmehl450 g
  • 50-180 g Cherry Tomaten ((alternativ: Gemüse nach Wahl))180 g
  • 1 Bd Rosmarin ((ca. 20 g))20 g

flour 500 gbatter 1131 g

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% · 64th percentile
  • Olive oil8% · 36th percentile
  • Salt2% · 55th percentile
  • Yeast0.1% · 5th percentile
  • Sugar0% · 25th percentile

Oven

Temperature
475°F / 245°C
median 425°F
Time
15 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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