Focaccia de alho-poró
Original in Portuguese
Receiteria · receiteria.com.br · 2021 · 10 pedaços
Against 261 focaccia recipes
Less olive oil than 91% of recipes and more sugar than 87%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- Less olive oil than 91% of recipes: 3.6% of the flour weight against the typical recipe's 10%, about half as much.
- More sugar than 87% of recipes: 3.3% of the flour weight against the typical recipe's 0.1%, about 33 times as much.
- Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 2%.
- Water in the middle half of recipes: 80% of the flour weight against the typical recipe's 72%.
Ingredients (9)
- 1 colher de sopa de açúcar≈ 13 g
- 5 g de fermento biológico seco5 g
- 300 ml de água morna≈ 301 g
- 3 xícaras de farinha de trigo≈ 375 g
- 1 colher de sopa de azeite de oliva≈ 14 g
- 1 colher de chá de sal≈ 6 g
- Alecrim a goston/a
- Alho-poró a goston/a
- Sal rosa do himalaia a goston/a
flour 375 gbatter 713 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.
- Water80% · 73rd percentile · median 72%
- Olive oil3.6% · 7th percentile · median 10%
- Salt1.6% · 24th percentile · median 2%
- Yeast1.3% · 55th percentile · median 1.2%
- Sugar3.3% · 88th percentile · median 0.1%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 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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