SOFT PRETZEL FOCACCIA BREAD

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Pretzel Focaccia with maple mustard plunging sauce is the most straightforward approach to get your fix of delicate, custom made pretzel-y goodness. This simple one hour pretzel bread formula skirts the chaotic pieces and gets directly to the ‘yum’.

I have a soft spot for a decent delicate pretzel, yet I once in a while need to object with making them myself. Enter, pretzel focaccia. A sharp garnish gives them that compelling dim brilliant pretzel-y vibe (more on that underneath), and in case you’re in any way similar to me, you’ve fundamentally ate (or, alright, a great tidbit.)

Focaccia is an Italian level bread that is filled in as an appetizer or table bread. It’s an exceptionally delicate, spongey batter that requires no massaging, and that makes it probably the simplest bread you can make. Indeed, even non-cooks can made focaccia effectively. (You fundamentally work it up in a bowl and pour it onto a preparing sheet.)

Ingredients

For the focaccia

  • 1 package instant yeast (1/4 ounce or 2 1/4 teaspoons)
  • 1 1/2 tsp salt
  • 2 Tbsp brown sugar
  • 2 cups lukewarm water (105F – 110F)
  • 4 cups all purpose flour

pretzel wash

  • 1 cup water
  • 4 tsp baking soda
  • 1 egg yolk
  • 2 Tbsp unsalted butter, melted and slightly cooled
  • 1-2 Tbsp flaky salt, for topping (I used Maldon salt)

dipping sauce

  • 1 batch maple mustard dipping sauce Get the recipe here

Instructions

For the focaccia

  1. Add the yeast, salt, brown sugar, and warm water to a large mixing bowl and stir briefly to combine.
  2. Add the flour, and stir until a shaggy, sticky dough forms.
  3. 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.
  4. Line a large baking sheet with parchment paper. Gently turn the dough onto the lined baking sheet and nudge it into a large rectangle.
  5. 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).
  6. Put the focaccia in the oven for 5 minutes. While it’s cooking, mix the egg yolk with the 2 tablespoons of melted butter.
  7. 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.
  8. Remove from the oven and allow to cool briefly before slicing and eating. Serve with maple mustard dipping sauce.