Focaccia Lab261 recipes
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Focaccia

Original in Italian

soniaperonaci.it · 2024 · 10

Against 261 focaccia recipes

More salt than 90% of recipes and no sugar, unlike 50%.

How Italian focaccia recipes differ from English ones →

Get the method at soniaperonaci.it →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.

  • More salt than 90% of recipes: 3% of the flour weight against the typical recipe's 2%.
  • No sugar at all, where 50% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Water: 80%, 71st percentileOlive oil: 14%, 67th percentileSalt: 3%, 94th percentileYeast: 0.7%, 27th percentileSugar: 0%, 25th percentileWaterOlive oilSaltYeastSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 250 g Farina 00250 g
  • 250 g Farina manitoba250 g
  • 3.5 g Lievito di birra disidratato3.5 g
  • 320 g Acqua320 g
  • 30 g Olio extravergine d'oliva + q.b. per la teglia30 g
  • 15 g Sale15 g
  • 80 g Acqua80 g
  • 40 g Olio extravergine d'oliva40 g
  • q.b. Sale in fiocchi di Maldonn/a

flour 500 gbatter 989 g

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% · 71st percentile
  • Olive oil14% · 67th percentile
  • Salt3% · 94th percentile
  • Yeast0.7% · 27th percentile
  • Sugar0% · 25th percentile

Oven

Temperature
475°F / 245°C
median 425°F
Time
180 minutes
median 24 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: water, olive oil, salt, yeast, sugar.

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