Focaccia Lab261 recipes
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Focaccia senza impasto

Original in Italian

soniaperonaci.it · 2024 · 8

Against 261 focaccia recipes

More salt than 97% of recipes and more water than 86%.

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 97% of recipes: 3.2% of the flour weight against the typical recipe's 2%.
  • More water than 86% of recipes: 88% of the flour weight against the typical recipe's 72%.
Water: 88%, 87th percentileOlive oil: 10%, 49th percentileSalt: 3.2%, 98th percentileYeast: 1.4%, 63rd percentileSugar: 0%, 25th percentileWaterOlive oilSaltYeastSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 250 g Farina tipo 0250 g
  • 250 g Farina manitoba250 g
  • 400 g Acqua400 g
  • 12 g Sale12 g
  • 10 g Olio extravergine d'oliva10 g
  • 7 g Lievito di birra disidratato7 g
  • 40 g Acqua40 g
  • 40 g Olio extravergine d'oliva40 g
  • 4 g Sale4 g

flour 500 gbatter 1013 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.

  • Water88% · 87th percentile
  • Olive oil10% · 49th percentile
  • Salt3.2% · 98th percentile
  • Yeast1.4% · 63rd percentile
  • Sugar0% · 25th percentile

Oven

Temperature
350°F / 175°C
median 425°F
Time
25 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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