Tomato, Basil, Parmesan Focaccia
thecafesucrefarine.com · 2016 · 24 servings
Against 261 focaccia recipes
More olive oil than 92% of recipes.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More olive oil than 92% of recipes: 22% of the flour weight against the typical recipe's 10%, about twice as much.
- Sugar in the middle half of recipes: 2% of the flour weight against the typical recipe's 0.1%.
Ingredients (10)
- 1 ¾ cups warm water*≈ 415 g
- 2 ½ teaspoons active dry yeast OR 1 package .25 oz.active dry yeast packet≈ 8 g
- 1 tablespoon sugar≈ 13 g
- 5 cups all-purpose flour (plus additional for kneading)≈ 625 g
- ½ cup finely grated parmesan cheese≈ 119 g
- ¼ cup extra-virgin olive oil≈ 55 g
- 1 tablespoon kosher salt (plus coarse sea salt, for sprinkling)≈ 12 g
- 1 ½ cups diced tomatoes (I like to use yellow and red)≈ 356 g
- 2 tablespoons finely chopped fresh basil≈ 30 g
- 6 tablespoons extra-virgin olive oil (plus a bit extra for drizzling)≈ 82 g
flour 625 gbatter 1712 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.
- Water66% · 36th percentile · median 72%
- Olive oil22% · 94th percentile · median 10%
- Salt1.9% · 43rd percentile · median 2%
- Yeast1.2% · 49th percentile · median 1.2%
- Sugar2% · 76th percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 15 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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