Yuzu Kosho Tomato Focaccia
Lisa Kitahara · okonomikitchen.com · 2022
Against 261 focaccia recipes
More water than 96% of recipes and more olive oil than 78%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More water than 96% of recipes: 99% of the flour weight against the typical recipe's 72%.
- More olive oil than 78% of recipes: 17% of the flour weight against the typical recipe's 10%.
Ingredients (8)
- 272 g bread flour272 g
- 4.2 g yeast4.2 g
- 5 g salt5 g
- 230-270 g tomato, you may need to add 1-2 tbsp of water depending on how much liquid your tomato contains.270 g
- 2 tsp (10 ml) yuzu kosho≈ 10 g
- 50 ml olive oil≈ 46 g
- 1-2 springs of fresh rosemaryn/a
- maldon saltn/a
flour 272 gbatter 607 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.
- Water99% · 97th percentile · median 72%
- Olive oil17% · 79th percentile · median 10%
- Salt1.8% · 37th percentile · median 2%
- Yeast1.5% · 72nd 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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