Fluffige Focaccia mit Pesto und Datteltomaten
Original in Dutch
Joachim Heidel · springlane.de · 8
Against 261 focaccia recipes
Less olive oil than 83% of recipes and less yeast than 81%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- Less olive oil than 83% of recipes: 4.6% of the flour weight against the typical recipe's 10%, about half as much.
- Less yeast than 81% of recipes: 0.4% of the flour weight against the typical recipe's 1.2%, about half as much.
Ingredients (11)
- 450 ml Wasser≈ 451 g
- 600 g Weizenmehl Typ 550600 g
- 12 g Salz12 g
- 8 g frische Hefe8 g
- 30 ml Olivenöl≈ 28 g
Toppings and extras
Listed, but not counted in the percentages below.
- 180 g Datteltomaten180 g
- 120 g Pesto120 g
- 1 nach Bedarf Olivenöln/a
- 1 nach Bedarf grobes Meersalzn/a
- 1 nach Bedarf Pfeffern/a
- 1 nach Bedarf getrockneter Rosmarin, Oregano oder Basilikumn/a
flour 600 gbatter 1098 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.
- Water75% · 59th percentile · median 72%
- Olive oil4.6% · 16th percentile · median 10%
- Salt2% · 55th percentile · median 2%
- Yeast0.4% · 16th percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 30 to 40 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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