Recette du pain focaccia
Original in French
Jann · ptitchef.com · 2011 · 2
Against 261 focaccia recipes
More olive oil than 85% 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 olive oil than 85% of recipes: 19% of the flour weight against the typical recipe's 10%.
- No sugar at all, where 50% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (9)
- 20 g de levure fraîche20 g
- 325 à 350ml d'eau tiède≈ 351 g
- 45 ml d'huile d'olive≈ 42 g
- 500 g de farine blanche500 g
- 10 g de sel10 g
- 1 cuillère à soupe de sauge fraîche hachée≈ 15 g
- 60 ml d'huile d'olive≈ 55 g
- 4 gousses d'ail hachéesn/a
- 12 feuilles de sauge fraîchen/a
flour 500 gbatter 992 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 oil19% · 86th percentile · median 10%
- Salt2% · 55th percentile · median 2%
- Yeast1.3% · 55th percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 25 to 30 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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