Focaccia feta-tomate : la meilleure recette
Original in French
Anonyme · marmiton.org · 2012 · 2 pains
Against 261 focaccia recipes
More salt than 96% of recipes and no sugar, unlike 50%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More salt than 96% of recipes: 3.1% of the flour weight against the typical recipe's 2%.
- No sugar at all, where 50% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (9)
- 100 g de pesto100 g
- 6 tomates séchées découpée en morceauxn/a
- 25 g de levure fraîche25 g
- 40 cl d'eau≈ 401 g
- 4.5 cl d'huile≈ 42 g
- 600 g de farine600 g
- 1.5 cl de sel≈ 18 g
- 300 g de feta découpée en petits carrés300 g
- romarinn/a
flour 600 gbatter 1486 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 oil6.9% · 32nd percentile · median 10%
- Salt3.1% · 97th percentile · median 2%
- Yeast1.4% · 63rd percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 20 minutes
- median 24 minutes
Keep exploring
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Nearest by baker's percentages: water, olive oil, salt, yeast, sugar.
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