Focaccia arrotolata: Ricetta facile e tanti golosi ripieni
Original in Italian
tavolartegusto.it
Against 261 focaccia recipes
Less water than 97% of recipes and more salt than 75%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- Less water than 97% of recipes: 50% of the flour weight against the typical recipe's 72%.
- More salt than 75% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
- More sugar than 80% of recipes: 2.5% of the flour weight against the typical recipe's 0.1%, about 25 times as much.
- Less yeast than 77% of recipes: 0.5% of the flour weight against the typical recipe's 1.2%, about half as much.
Ingredients (12)
- 400 gr di farina manitoba400 g
- 100 gr di farina ’00100 g
- 250 ml di acqua≈ 250 g
- 1 cucchiaio di zucchero semolato≈ 13 g
- 60 ml di olio di semi di girasole o di lino≈ 55 g
- 1 cucchiaino colmo di lievito di birra secco (oppure 8 gr di lievito di birra fresco)8 g
- 12 gr di sale12 g
- 300 gr di pomodorini ciliegina300 g
- 100 gr di olive nere100 g
- origanon/a
- olio extraverginen/a
- salen/a
flour 500 gbatter 1238 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.
- Water50% · 2nd percentile · median 72%
- Olive oil11% · 57th percentile · median 10%
- Salt2.4% · 80th percentile · median 2%
- Yeast0.5% · 20th percentile · median 1.2%
- Sugar2.5% · 82nd percentile · median 0.1%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 45 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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