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! 🥪😋
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Step by Step Instructions
Sourdough Pretzel Focaccia
Ingredients
- 2 teaspoons instant or active dry yeast
- 2/3 cup lukewarm water
- 1 teaspoon honey
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- 240 grams fed sourdough starter
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon Kosher salt
- 2 cups unbleached bread flour
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- canola cooking spray
- 1 tablespoon extra-virgin olive oil
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- 2 teaspoons baking soda
- 1/4 cup water
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- 1 tablespoon salted butter
- pretzel salt or flaked seasalt
Instructions
- Dissolve the yeast in the water. Stir in the honey, and set aside for a few minutes until a thin layer of foam forms on the top.
- Combine the yeast mixture, starter, olive oil, salt, and flour in the bowl of a stand mixer. Mix at low speed until a dough forms. Increase the speed to medium and mix for 6 minutes. The dough should be sticky and smooth.
- Coat a medium-sized bowl well with olive oil. Put the dough in the bowl. Turn to coat and cover with plastic wrap. Let rise until doubled, about 1 hour.
- Spray a 9X13-inch pan with canola oil and coat the bottom with one tablespoon of olive oil.
- Place the dough into the prepared pan. Gently push it into the corners of the pan, filling the entire pan. Cover with plastic wrap and rise for 30 minutes.
- In a small saucepan, heat the baking soda and water to a simmer or until the baking soda dissolves. Brush the surface of the dough generously. You will not use all of the mixture. Set aside for later. Use your fingers to make random dimples in the dough. Press firmly; your fingers should go to the bottom of the pan without piercing the dough.
- Cover the dough again and let it rise until it's puffy, 45 to 60 minutes. While the dough is rising, preheat the oven to 425 F.
- Before baking, brush the dough with the remaining baking soda mixture. Bake the dough for 10 minutes. Remove from the oven. Brush with the melted butter and sprinkle with salt. Bake for an additional 10 to 15 minutes until the top is dark golden brown.
Nutrition
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