Focaccia de tomate seco
Original in Portuguese
Cristina Gullino · tudogostoso.com.br · 2008 · 12 porções
Against 261 focaccia recipes
More olive oil than 97% of recipes and more sugar than 91%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More olive oil than 97% of recipes: 25% of the flour weight against the typical recipe's 10%, about 2.5 times as much.
- More sugar than 91% of recipes: 4% of the flour weight against the typical recipe's 0.1%, about 40 times 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.
Ingredients (12)
- 500 g de farinha de trigo500 g
- 10 g de sal (1/2 colher de sopa)10 g
- 20 g de açúcar (2 colheres de sopa rasa)20 g
- 6 g de fermento biológico seco (ou 15g de fermento biológico fresco)6 g
- 7 g de melhorador para pães (1/2 colher de sopa)7 g
- 30 g de banha30 g
- 35 ml de azeite≈ 32 g
- 265 ml de água≈ 265 g
- Sal grosso a goston/a
- Tomate seco picado a goston/a
- 70 ml de azeite≈ 65 g
- 70 ml de água≈ 70 g
flour 500 gbatter 1005 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.
- Water67% · 40th percentile · median 72%
- Olive oil25% · 98th percentile · median 10%
- Salt2% · 55th percentile · median 2%
- Yeast0.4% · 16th percentile · median 1.2%
- Sugar4% · 92nd percentile · median 0.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 15 to 20 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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