La focaccia tomate et oignon
Original in French
Mes p'tites recettes · ptitchef.com · 2008 · 2
Against 261 focaccia recipes
Less water than 95% of recipes and less salt than 86%.
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%.
- Less salt than 86% of recipes: 1.3% of the flour weight against the typical recipe's 2%.
- Less yeast than 75% of recipes: 0.6% of the flour weight against the typical recipe's 1.2%, about half as much.
- Olive oil in the middle half of recipes: 5.7% of the flour weight against the typical recipe's 10%.
Ingredients (9)
- 480 g de farine t55480 g
- 2 cuillère à soupe d'huile d'olive≈ 27 g
- 25 cl d'eau tiède≈ 250 g
- 1 cuillère à café 1/2 de levure sèche≈ 3.1 g
- 1 cuillère à café de sel≈ 6 g
- 400 g de tomates (ou tomates cerises)400 g
- 2 oignonsn/a
- 150 g de mozzarella150 g
- thym selon le goûtn/a
flour 480 gbatter 1317 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 oil5.7% · 26th percentile · median 10%
- Salt1.3% · 12th percentile · median 2%
- Yeast0.6% · 23rd 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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