We originally came up with this recipe for Pretzel Focaccia because we had this Maine Beer Co. Lunch IPA Mustard (incredible) that had us dreaming of a soft-pretzel.
I used to eat soft pretzels ALL the time from the street carts in New York when I lived there in the 80’s, and then graduated to eating them every time I went to the mall with my daughters. It was about time we figured out a way to make soft pretzels more a part of our daily routine :)
This focaccia is perfect alongside Gouda or a sharp Cheddar and mustard to elevate your cheeseboards at home. It is also an excellent sandwich bread! Add turkey, or smoked salmon, aioli, pickled red onions, mustard, literally anything. I have also always dreamt of dipping this into warm fondue, let us know how you serve it!
-Jacqueline
Pretzel Focaccia
1 1/4 Teaspoon dry yeast
1.5 Cups of warm water
Let bloom for 4-5 minutes
Add:
2 Tablespoons olive oil
2 Tablespoons maple syrup
4 Cups of flour (you may need to add more while mixing)
1.5 Tablespoons kosher salt
1 Tablespoon malt powder
1 Tablespoon Demerara sugar
Mix in a stand up mixer or knead by hand
Let rise til dough doubles in size, about 1 hour
Olive oil for brushing
1/2 Cup of boiling water
1 Tablespoon baking soda
Pretzel salt
Bake at 400 for about 25 minutes until the crust turns brown and crusty
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