Focaccine di zucca ( in padella o al forno) la Ricetta facilissima!
Original in Italian
Simona Mirto · tavolartegusto.it · 2020 · 8
Against 261 focaccia recipes
Less water than 97% of recipes and less olive oil than 80%.
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%.
- Less olive oil than 80% of recipes: 5% 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.
- Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 2%.
Ingredients (8)
- 800 gr di farina manitoba800 g
- 1 cucchiaio raso di lievito di birra secco (oppure 10 gr di lievito di birra fresco)10 g
- 400 ml di acqua≈ 401 g
- 40 gr di olio extravergine + quello per condire40 g
- 400 gr di purea di zucca cotta, perfettamente sgocciolata (io preferisco ricavarla dalla zucca cotta al forno, va bene anche lessata, a vapore, congelata, importante è che sia strizzata benissimo e asciutta)400 g
- 13 gr di sale fino13 g
- rosamarinon/a
- sale grosson/a
flour 800 gbatter 1664 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 oil5% · 18th percentile · median 10%
- Salt1.6% · 24th percentile · median 2%
- Yeast0.4% · 16th percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 40 to 50 minutes
- median 24 minutes
Keep exploring
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Nearest by baker's percentages: water, olive oil, salt, yeast, sugar.
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