Pretzel Focaccia
Inspired by techniques from King Arthur Baking.
A soft, chewy focaccia with the dark, glossy crust and salty bite of a pretzel, thanks to a quick bicarbonate wash.
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Method
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Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- pastry brush
- small bowls
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 155 kcal |
| Protein | 4.3 g |
| Carbohydrate | 22 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 5.3 g |
| of which saturates | 1.3 g |
| Fibre | 0.9 g |
| Salt | 1.17 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Starter
- 120 g strong white bread flour
- 115 ml water cool
- 1 pinch instant (fast-action) dried yeast
Dough
- 240 g strong white bread flour
- 150 ml water lukewarm, about 38 °C
- 2 tbsp extra-virgin olive oil
- 6 g fine sea salt about 1 tsp
- 6 g instant (fast-action) dried yeast
Tin
- 1 tbsp extra-virgin olive oil
Pretzel wash
- 1¼ tsp bicarbonate of soda
- 3 tbsp hot water
- 1 large egg, beaten with 1 tbsp water
Topping
- 1 tsp coarse sea salt or pretzel salt
- 15 g unsalted butter, melted
- 1
Starter. The night before, stir the 120 g flour, cool water and pinch of yeast into a paste. Cover and leave at room temperature 10-14 h, until bubbly.
- 2
Dough. Add the 240 g flour, lukewarm water, 2 tbsp oil, salt and 6 g yeast to the starter and knead 6-8 min by hand or 5 min in a stand mixer, until soft, smooth and slightly sticky. Cover and let it rise about 1 h, until doubled.
- 3
Tin. Oil the tin with 1 tbsp oil, put in the dough and stretch it towards the corners, resting it 15 min if it springs back. Cover and leave 30 min.
- 4
Wash. Heat the oven to 200 °C (180 °C fan). Stir the bicarbonate of soda into the hot water until dissolved and brush it all over the dough. The alkaline wash speeds up browning and gives the classic pretzel colour and tang.
- 5
Glaze. Let the soda wash dry for 5 min, then brush with the beaten egg, dimple lightly and sprinkle with the coarse salt.
- 6
Bake. Bake 20-25 min, until deep mahogany brown; the centre reads about 96 °C. Brush with the melted butter straight from the oven and cool 15 min before cutting into 12.
Storage
Best on the day. Keep wrapped at room temperature for up to 2 days and warm at 180 °C for 5 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
