Focaccia Pugliese (focaccia with potato)
Maurizio Leo · theperfectloaf.com · 2022 · 2 focaccia
Against 261 focaccia recipes
No yeast, unlike 95% 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.
- No yeast at all, where 95% of recipes use some (most of those 0.7 to 1.6% of the flour weight).
- Less olive oil than 80% of recipes: 5% of the flour weight against the typical recipe's 10%, about half as much.
Ingredients (15)
- 59g high-protein white flour (King Arthur Bread Flour)59 g
- 59g water59 g
- 12g ripe sourdough starter, 100% hydration12 g
- 469g high-protein white flour469 g
- 132g durum flour, extra fancy (very finely milled)132 g
- 198g russet potato, roasted, peeled, and riced (about 2 large)198 g
- 33g extra-virgin olive oil33 g
- 423g water423 g
- 13g fine sea salt13 g
- 130g ripe levain (from step 1, below)130 g
Toppings and extras
Listed, but not counted in the percentages below.
- Extra-virgin olive oiln/a
- 2 peeled plum tomatoes (from a 28-ounce can; optional)794 g
- ½ teaspoon dried oregano (optional)≈ 2.5 g
- 1 sprig of fresh rosemary, chopped (optional)n/a
- ½ teaspoon fine sea salt≈ 3 g
flour 660 gbatter 1528 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 261 recipes. Shaded: the middle half. Tick: the median.
- Water73% · 52nd percentile · median 72%
- Olive oil5% · 18th percentile · median 10%
- Salt2% · 55th percentile · median 2%
- Yeast0% · 2nd percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 60 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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