Pretzel Focaccia Bread
Pretzel Focaccia Bread is a simple recipe that delivers big flavor. With its soft texture, golden crust, and buttery finish, it is the perfect bread for any occasion. Once you try it, you will want to make it again and again.
Servings: 12
Ingredients
- 400 grams lukewarm water about 90 degrees F (filtered if possible)
- 3 grams instant dried yeast
- 5 grams honey
- 15 grams olive oil
- 10 grams fine sea salt
- 500 grams bread flour
- 2 tablespoons baking soda
- 1/2 cup boiling water
- Flaky salt for topping
- 3 tablespoons melted butter
Instructions
- In a large bowl, combine the lukewarm water, yeast, and honey. Add the olive oil, salt, and bread flour. Mix until a sticky dough forms. Cover the dough and let it rest for 20 minutes.400 grams lukewarm water, 3 grams instant dried yeast, 5 grams honey, 15 grams olive oil, 10 grams fine sea salt, 500 grams bread flour
- Perform 3 rounds of stretch and folds every 20 minutes, cover the dough and rest in between stretches and folds. To stretch and fold: wet your hands, gently pull one edge of the dough, and fold it over itself. Rotate the bowl and repeat on all sides.
- Let the dough rise for 1 hour or until doubled in size.
- Add olive oil to coat the bottoms and sides of the pan, and gently transfer the dough to the baking pan. Stretch it evenly to fit the pan. Let the dough rise for
- In a small bowl, mix the baking soda with the boiling water until dissolved.2 tablespoons baking soda, 1/2 cup boiling water, Flaky salt for topping
- Brush the baking soda mixture over the surface of the dough (you won't use all of the baking soda mixture). Use your fingers to dimple the top, then sprinkle with flaky salt.
- Bake at 425°F for 20 to 25 minutes until golden brown. Remove from the oven and immediately brush with melted butter. Let cool slightly before slicing and serving.3 tablespoons melted butter
Notes
✔️ Use lukewarm water to activate the yeast and help your dough rise evenly.
✔️ Let the dough rest after shaping to relax the gluten and create a soft, airy crumb.
✔️ Do not skip the baking soda wash—it gives the focaccia its distinct pretzel flavor and color.
✔️ Brush the melted butter while the bread is still warm so it soaks in beautifully.
✔️ Let the dough rest after shaping to relax the gluten and create a soft, airy crumb.
✔️ Do not skip the baking soda wash—it gives the focaccia its distinct pretzel flavor and color.
✔️ Brush the melted butter while the bread is still warm so it soaks in beautifully.
