Pretzel Focaccia

Name: Pretzel Focaccia
Yield: 1 focaccia
Ingredients: 113 g Water; 0.0625 tsp Instant yeast; 120 g Bread Flour; 151 g Water; 25 g Olive oil; 1.25 tsp Table salt; 2 tsp Instant yeast; 240 g Bread Flour; 1.25 tsp Baking soda; 43 g Water; 1 each Egg; 1 tsp Coarse salt; 14 g Butter

Soft focaccia with a deeply browned pretzel finish.

14 hours 0 minutes1 focaccia

Ingredients

Ingredients for1 focaccia
Ingredient	Amount
Preferment
Water	113 g
Instant yeast	0.063 tsp
Bread Flour	120 g
Dough
WaterLukewarm.	151 g
Olive oilUse 25g in the dough, plus 1 tbsp extra olive oil for the pan.	25 g
Table salt	1.25 tsp
Instant yeast	2 tsp
Bread Flour	240 g
Soda wash
Baking soda	1.25 tsp
Water	43 g
Egg wash
EggLarge; whisk with 1 tbsp water for the wash.	1 each
Coarse saltRange: 1–2.	1 tsp
Finish
ButterMelted.	14 g

Method

1
Mix preferment and leave 10–14 hours. Knead with the dough ingredients, then proof about 1 hour.
2
Stretch into an oiled 23 × 33cm pan; rest 30 minutes. Dissolve baking soda in hot water, brush over dough and dimple. Cover and proof 45–60 minutes.
3
Brush with egg wash and add salt. Bake at 220°C/425°F for 24–30 minutes.
4
Release immediately and brush with melted butter.