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Sourdough Pretzel Focaccia

Sourdough Pretzel Focaccia

© Chef Laura Bonicelli
If you love focaccia and you love pretzels, you'll love this recipe. It has the texture of focaccia with the distinctive flavor of pretzels.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
1 hour
Total Time 1 hour 40 minutes
Course Breads
Cuisine American, Italian
Servings 6
Calories 269 kcal

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

Calories: 269kcalCarbohydrates: 39gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 5mgSodium: 479mgPotassium: 43mgFiber: 1gSugar: 1gVitamin A: 59IUVitamin C: 0.01mgCalcium: 7mgIron: 0.4mg
Keyword butter, chives
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