Pretzel Focaccia
User Reviews
5
Pretzel Focaccia
Description
The Pretzel Focaccia recipe starts by mixing yeast, salt, brown sugar, and lukewarm water with all-purpose flour to form a sticky dough. After an hour of rising until doubled and spongy, the dough is shaped into a large rectangle on parchment. A baking soda water wash is brushed on to mimic the alkaline bath that pretzels undergo, helping develop a characteristic brown, chewy crust during baking.
The dough is then par-baked before being brushed with a mixture of melted butter and egg yolk, sprinkled with coarse salt, and returned to the oven to develop golden brown color. This technique imparts the distinctive pretzel flavor and texture, while remaining soft and tender inside like focaccia.
The bread pairs well with the accompanying maple mustard dipping sauce, which adds a sweet and tangy contrast. The recipe provides a unique twist on two classic breads and produces a loaf suitable for sharing as a snack or appetizer.
Nutrition information is provided for one serving of the pretzel focaccia with dipping sauce.
Ingredients
For the focaccia
- 2 1/4 tsp instant yeast (1 pkg. or 1/4 ounce)
- 1 1/2 tsp salt
- 2 Tbsp brown sugar
- 2 cups water 105°F - 110°F, lukewarm
- 4 cups all-purpose flour
pretzel wash
- 1 cup water
- 4 tsp baking soda
- 1 egg yolk
- 2 Tbsp butter melted and slightly cooled, unsalted
- 1-2 Tbsp salt for topping (I used Maldon salt, flaky
dipping sauce
- 1 cup maple mustard dipping sauce Get the recipe here
Instructions
For the focaccia
- Add the yeast, salt, brown sugar, and warm water to a large mixing bowl and stir briefly to combine.
- Add the flour, and stir until a shaggy, sticky dough forms.
- Place the dough in a very lightly oiled bowl, cover, and allow to rise for about 1 hour until doubled in size and very spongey. Preheat the oven to 425F towards the end of the rising time.
- Line a large baking sheet with parchment paper. Gently turn the dough onto the lined baking sheet and nudge it into a large rectangle.
- Mix the baking soda with 1 cup of water and brush this mixture over the unbaked focaccia dough (a silicone pastry brush is a great tool for this).
- Put the focaccia in the oven for 5 minutes. While it's cooking, mix the egg yolk with the 2 tablespoons of melted butter.
- Remove the focaccia from the oven, brush generously with the butter and egg yolk mixture, top with salt, and return to the oven for about 15 more minutes until it is a deep golden brown and fully cooked.
- Remove from the oven and allow to cool briefly before slicing and eating. Serve with maple mustard dipping sauce.
Notes
- Nutrition information is based on one pretzel focaccia serving including 2 tablespoons of dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 390kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 2017mg | 84% |
| Potassium | 127mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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