Focaccia barese: la Ricetta originale soffice con bordo croccante
Original in Italian
Simona Mirto · tavolartegusto.it · 2018 · 4
Against 261 focaccia recipes
More salt than 90% of recipes and less water than 85%.
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%.
- Less water than 85% of recipes: 60% of the flour weight against the typical recipe's 72%.
- Less yeast than 85% of recipes: 0.3% of the flour weight against the typical recipe's 1.2%, under a third as much.
Ingredients (13)
- 200 gr di farina ‘0200 g
- 200 gr semola rimacinata di grano duro200 g
- 100 gr di farina manitoba (che potete sostituire con la farina 0 ma io vi consiglio di utilizzare per una morbidezza massima)100 g
- 300 gr acqua a temperatura ambiente300 g
- 150 gr patate intere150 g
- 15 gr di sale15 g
- 2 cucchiai e mezzo di olio extravergine≈ 34 g
- 2 cucchiaini di lievito di birra secco disidratato (4 gr) (in alternativa 10 gr di lievito di birra fresco)4 g
- 500 gr di pomodorini ciliegina500 g
- 15 – 20 olive neren/a
- olio extraverginen/a
- salen/a
- origano seccon/a
flour 500 gbatter 1503 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.
- Water60% · 13th percentile · median 72%
- Olive oil6.8% · 31st percentile · median 10%
- Salt3% · 94th percentile · median 2%
- Yeast0.3% · 11th percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 12 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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