Focaccia di genova
Original in French
mike_196flavors · ptitchef.com · 2015 · 3
Against 261 focaccia recipes
More olive oil than 89% of recipes and more yeast than 80%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More olive oil than 89% of recipes: 20% of the flour weight against the typical recipe's 10%, about twice as much.
- More yeast than 80% of recipes: 1.9% of the flour weight against the typical recipe's 1.2%.
- More sugar than 80% of recipes: 2.5% of the flour weight against the typical recipe's 0.1%, about 25 times as much.
Ingredients (13)
- 500 g de fleur de farine (riche en gluten, type 45)500 g
- 320 ml d’eau tiède (à environ 36 degrés)≈ 321 g
- 60 ml d’huile d’olive vierge extra≈ 55 g
- 1 cuillère à soupe de sucre≈ 13 g
- 1 cuillère à café de sel fin≈ 6 g
- 1 cuillère à soupe de levure boulangère déshydratée≈ 9 g
- 50 ml d’huile d’olive vierge extra≈ 46 g
- 30 ml d’eau (à environ 30 degrés)≈ 30 g
- 1 cuillère à café de fleur de sel≈ 2.5 g
- romarinn/a
- thymn/a
- origann/a
- basilicn/a
flour 500 gbatter 982 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.
- Water70% · 47th percentile · median 72%
- Olive oil20% · 90th percentile · median 10%
- Salt1.7% · 31st percentile · median 2%
- Yeast1.9% · 84th percentile · median 1.2%
- Sugar2.5% · 82nd percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 20 minutes
- median 24 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, olive oil, salt, yeast, sugar.
Do something with it
Or browse all 261 focaccia recipes.