By: Chef Laura Bonicelli
If you’re a fan of pretzels and focaccia, here’s your new favorite recipe: Sourdough Pretzel Focaccia! You’re welcome!
about Sourdough Pretzel Focaccia
Imagine a simultaneously salty, alkaline, and wonderfully chewy crust—the signature qualities of a pretzel— with a soft and distinctive interior that only well-made focaccia can deliver. 🥨🥖That’s Sourdough Pretzel Focaccia.
But this bread isn’t just about its delicious flavors and textures. It also packs a punch in terms of its health benefits. As a sourdough-based creation, this focaccia carries the advantages of the natural fermentation process. This ancient method breaks down complex carbohydrates, making the bread easier to digest and offering a more gentle impact on blood sugar levels. The longer fermentation period of sourdough also enhances the nutritional value of the grains, unlocking the full potential of minerals and vitamins and ensuring you enjoy a nourishing bread with each bite. 🍞🥬🥖🍅
Here’s a little tip: Sourdough Pretzel Focaccia is best savored on the same day it’s made while the crust retains its irresistible crispness. However, don’t worry if you can’t finish it all in one sitting because it transforms into a fantastic toasted sandwich the next day. Picture this: a warm slice of Sourdough Pretzel Focaccia topped with thinly sliced prosciutto and melted provolone. The flavors meld together so well. It’s the perfect way to give your leftover Sourdough Pretzel Focaccia a delicious second life! 🥪😋
If you want more recipes, Join The Club!!!
Looking for some other delicious recipes?
Pistachio Encrusted Chicken Breasts
Maple Mustard Sheet Pan Chicken
Step by Step Instructions
More Recipes
MM-Green Vegan Veggie Breakfast Muffins
MM-Green Vegan Veggie Breakfast Muffins These breakfast muffins are a wonderful MM-Green breakfast or snack. Feel free to mix up the veggies and herbs using the base ratios of the recipe canola cooking spray1 medium red bell pepper (finely chopped)4 ounces crimini...
Fermented Peach and Tomato Salsa
By: Chef Laura Bonicelli I’m thrilled to share with you my latest culinary creation: Fermented Peach and Tomato Salsa. This recipe has quickly become my favorite salad dressing, and I’m sure it will become yours too. Not only is it incredibly flavorful, but it’s also...
Zucchini Eggplant Involtini
By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...
Recent Comments