No Knead Tomato Basil Focaccia Bread
ruchiskitchen.com · 2018 · 8 SERVINGS
Against 261 focaccia recipes
More yeast than 89% of recipes and less salt than 83%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More yeast than 89% of recipes: 2.1% of the flour weight against the typical recipe's 1.2%.
- Less salt than 83% of recipes: 1.4% of the flour weight against the typical recipe's 2%.
- More sugar than 83% of recipes: 2.9% of the flour weight against the typical recipe's 0.1%, about 29 times as much.
Ingredients (11)
- 3.5 cup All purpose flour≈ 438 g
- 1 teaspoon Salt≈ 6 g
- 1 tablespoon Sugar≈ 13 g
- 1 tablespoon Active dry yeast≈ 9 g
- 1/4 cup Oil≈ 55 g
- 1.25 cup Lukewarm water≈ 296 g
Toppings and extras
Listed, but not counted in the percentages below.
- 7 pieces of Cherry tomatoes, cut into halfn/a
- 1/4 cup Olive oil to drizzle on top≈ 55 g
- 2 tablespoon Garlic salt to sprinkle on top ((optional))≈ 36 g
- 2 tablespoon Freshly chopped Basil leaves≈ 30 g
- 1 teaspoon Coarsely grounded black peppercorns≈ 4.9 g
flour 438 gbatter 816 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.
- Water68% · 41st percentile · median 72%
- Olive oil13% · 61st percentile · median 10%
- Salt1.4% · 15th percentile · median 2%
- Yeast2.1% · 91st percentile · median 1.2%
- Sugar2.9% · 85th percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 20 to 25 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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