Sourdough Pretzel Focaccia
This recipe combines the chewy, salty goodness of a pretzel with the soft texture and flavor of focaccia, thanks to the sourdough starter. Perfect for sharing as an appetizer or as a delicious side to complement any meal!
Equipment
- medium size baking dish like an 8x8 pan or a 10" cast iron skillet (like Lodge)
Ingredients
Focaccia dough
- 30 g sourdough starter
- 254 g water
- 6 g salt
- 300 g bread flour
Baking soda wash
- 1/4 cup hot water
- 1 tbsp baking soda
Egg wash
- 1 egg
- 1 tbsp water
Toppings
Instructions
- Evening the night before: Combine the sourdough starter, water, and salt. Then, mix in the flour until a sticky dough forms. Let it rest for 30 minutes.
- Stretch and fold the dough over itself, rotating the bowl as you do so. Perform about 6 stretches and folds. Generously drizzle oil over the dough and coat it thoroughly. Cover and let it rise at room temperature overnight for about 8-12 hours.
- The next day: the focaccia dough should have doubled in size and appear somewhat bubbly. Generously coat a cast-iron skillet with olive oil. Flip the proofing bowl containing the focaccia dough upside down and shake gently until the dough releases into the cast-iron skillet.
- Lightly oil your fingers and fold the four sides of the dough into itself (like closing the flaps of a cardboard box). Turn the dough over so it is seam side down, generously drizzle with olive oil, and coat thoroughly. Let it rise for another 4-6 hours. The dough should double in size and spread to fit most of the pan.
- 1 hour before the end of the second rise, make the baking soda wash and generously brush the top of the dough with the wash.
- Preheat the oven to 425F.
- Generously brush the dough again with the baking soda wash. Let it sit for 5 minutes to soak it in. Then, make the egg wash and brush the top of dough with it. Finally, dimple the dough and sprinkle with coarse salt or flakey sea salt.
- Bake the focaccia 25 minutes in the middle rack of the oven. It is ready when the top has turned dark brown.
- Allow the focaccia to cool for 15 minutes in the cast iron skillet before transferring it to a cooling rack. Enjoy fresh.