Focaccia
Original in Portuguese
Daniel Néias Oliveira Ribeiro · tudogostoso.com.br · 2008 · 1 porção
Against 261 focaccia recipes
More yeast than 96% of recipes and no sugar, unlike 50%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More yeast than 96% of recipes: 2.7% of the flour weight against the typical recipe's 1.2%, about 2.5 times as much.
- Water in the middle half of recipes: 63% of the flour weight against the typical recipe's 72%.
- Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 2%.
Ingredients (10)
- 1 copo de água (250ml)≈ 237 g
- 1 colher (chá) de sal≈ 6 g
- 3 colheres (sopa) de azeite de oliva≈ 41 g
- 1 dente de alho amassadon/a
- 1 1/2 colheres (chá) de alecrim ou orégano≈ 7 g
- 3 copos de farinha de trigo especial (250 ml)≈ 375 g
- 1 pacotinho de fermento biológico seco (10 g)10 g
- Azeiten/a
- Tomates secosn/a
- Queijo parmesão raladon/a
flour 375 gbatter 676 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.
- Water63% · 25th percentile · median 72%
- Olive oil11% · 54th percentile · median 10%
- Salt1.6% · 24th percentile · median 2%
- Yeast2.7% · 98th percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- not stated
- median 24 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, olive oil, salt, yeast, sugar.
Do something with it
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