Potato & Halloumi Focaccia
thebakingexplorer.com · 2013 · 12
Against 261 focaccia recipes
Less water than 97% of recipes and more yeast than 93%.
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 yeast than 93% of recipes: 2.3% of the flour weight against the typical recipe's 1.2%, about twice as much.
Ingredients (13)
- 350 g Potatoes350 g
- 3 tbsp Olive oil≈ 41 g
- 300 g Strong white bread flour300 g
- 1 tsp Salt≈ 6 g
- 1 Sachet dried yeast (7g)7 g
- 1 tbsp Dried rosemary≈ 15 g
- 1 tbsp Dried thyme≈ 15 g
- 130-150 ml Water (Reserved from cooking the potatoes)≈ 150 g
Toppings and extras
Listed, but not counted in the percentages below.
- 220 g Potatoes220 g
- 100 g Halloumi100 g
- 1/2 tsp Dried rosemary≈ 2.5 g
- 1/2 tsp Dried thyme≈ 2.5 g
- Large pinch of Coarse sea salt≈ 0.4 g
flour 300 gbatter 884 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 oil14% · 65th percentile · median 10%
- Salt2% · 55th percentile · median 2%
- Yeast2.3% · 95th percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 30 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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