Pretzel Focaccia with Dijon Beer Cheese
User Reviews
5
Pretzel Focaccia with Dijon Beer Cheese
Description
The focaccia dough is made from all-purpose flour, yeast, water, and kosher salt, mixed and allowed to rise until bubbly. It is then pressed into a butter and oil-coated sheet pan to form a large rectangular loaf. A baking soda bath made by dissolving baking soda in boiling water is brushed over the dough, mimicking pretzel techniques to develop a chewy, deep golden crust when baked at a high temperature. The bread is topped with flaky sea salt and sesame seeds before baking.
Alongside, the Dijon beer cheese sauce is prepared by making a roux with butter and flour, then incorporating beer and Dijon mustard for flavor depth before melting in shredded gouda and stirring in fresh chives. The resulting warm, creamy sauce delivers tang, richness, and herbaceous notes perfect for dipping the focaccia.
This pretzel focaccia is suitable as a snack, appetizer, or side that pairs well with beer or hearty meals. The combination of crusty, chewy bread with spicy, creamy cheese provides textural and flavor contrast. The recipe notes indicate it is adapted from Bon Appetit and Real Simple with some detail on preparation.
Ingredients
- 6 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 3 cups water warm
- 6 tablespoons butter melted
- 2 tablespoons canola oil or vegetable oil
- 2 tablespoons baking soda
- ½ cup water boiling
- sea salt for topping, flakey
- sesame seeds for topping
Dijon Beer Cheese
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- 1 cup beer
- 2 tablespoons Dijon mustard
- 12 ounces gouda cheese freshly grated
- 2 tablespoons chive fresh
Instructions
- Stir the flour, salt and yeast together in a large bowl. Slowly add in the warm water while stirring constantly until a dough forms. It will be sticky! Once the lumps are gone and the dough is combined, cover it and place in a warm spot to rise for 1 to 2 hours.
- Brush an 18x13 inch sheet pan with 2 tablespoons of the melted butter. Drizzle on the oil and brush it all over the pan too. Turn the dough out onto the pan and press it out with your hands until it covers the sheet pan.
- Place the baking soda in a large bowl. Bring ½ cup water to a boil (I use an electric tea kettle for this) and pour it over the baking soda. It will get foamy - this is why you want to use a bigger bowl that you’d expect.
- Brush the mixture (you won’t use all of it - reserve it to use later) on the top of the dough. Then place the sheet pan in a warm place and let it rise again for an hour. It will be a little bubbly too.
- Preheat the oven to 475 degrees F. Brush the top of the dough again with the baking soda mixture. Bake the bread for 10 minutes. Remove the pan and brush it with the remaining melted butter. Sprinkle with the flaked salt and sesame seeds. Return the pan to the oven and bake for another 10 to 15 minutes, until the top is golden brown (like a soft pretzel!) and the edges are a bit crisp.
- Let the bread cool slightly (you can make the beer cheese while it cools!) before slicing it. Serve!
Dijon Beer Cheese
- To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1 to 2 minutes until golden and fragrant and bubbly. Stir in beer, whisking well to combine.
- Reduce heat to low and add cheese, stirring until totally melted and smooth. Whisk in the dijon. Serve immediately with a sprinkling of chives.
Notes
- This recipe adapts methods from Bon Appetit and Real Simple for a pretzel-style focaccia with distinctive crust and cheese dip.
- Use fresh yeast and warm water to help dough rise properly; the dough should become bubbly and puffy before baking.
- The baking soda bath is crucial to develop the signature pretzel crust texture and color on focaccia.
- The Dijon beer cheese combines a roux-based sauce with beer, mustard, shredded gouda, and fresh chives for a flavorful dip.
- Brush the dough with baking soda mixture twice: before the final rise and before baking, to enhance crust characteristics.
User Reviews
Overall Rating
5
You'll Also Love
