* Exported from MasterCook *
Focaccia, Pretzel
Recipe By :Amiel Stanek
Serving Size : 14 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/4 cups all-purpose flour -- (780g)
2 Tbsp. Diamond Crystal salt -- or 1 Tbsp. Morton kosher salt
1 tsp. active dry yeast
1 Tbsp. cold unsalted butter -- plus
3 Tbsp. unsalted butter -- melted
2 Tbsp. vegetable oil -- or other neutral oil
2 Tbsp. baking soda
flaky sea salt -- or Pretzel salt
Focaccia may be the easiest, most foolproof bread to make at home -
no sourdough starter, no complicated spreadsheets full of percentages
to worry about, no mixer required. The only nonnegotiable is making
the dough the night before you plan to bake, which helps to develop
flavor. What makes it "pretzel," you ask? Brushing the surface of the
dough with a baking soda-water mixture alkalizes the exterior,
producing a deeply browned crust with a pretzel's signature slightly
bitter twang. You can eat it as is, or serve it with a spread -
sausage, sauerkraut, pickles, grainy mustard, and mayo - for DIY sandwiches.
Makes: one 18x13" pan
Whisk flour, kosher salt, and yeast in a large bowl until well
combined. Gradually add 3 1/2 cups warm water a few big splashes at a
time, stirring with a wooden spoon to incorporate, until a thick
batter forms. Continue to stir aggressively for a minute or so to get
any lumps out. Cover bowl and chill at least 12 hours and up to 2 days.
Grease an 18x13" sheet pan generously with 1 Tbsp. cold butter,
making sure every corner and side is covered. Drizzle oil onto pan
and spread with your hands until every surface is covered.
Using a rubber spatula or plastic bench scraper, turn dough out onto
sheet pan. Using your hands, gently spread dough in an even layer to
edges of pan.
Place baking soda in a small bowl or mug and slowly pour 1/2 cup
boiling water over, stirring to combine with a pastry brush. (Heads
up: It'll get foamy!) Generously brush entire surface of dough with
baking soda solution; set aside remaining baking soda solution. Let
dough rise in a warm place until nearly doubled in size, bubbly, and
loose-feeling, which can take anywhere between 30 minutes to over 1
hour, depending on the temperature of your kitchen and the season.
Place a rack in center of oven; preheat to 475F. Gently brush dough
with reserved baking soda solution (you may not use it all). Bake 10
minutes. Rotate pan from front to back and brush focaccia with 3
Tbsp. melted butter; sprinkle generously with pretzel salt. Continue
to bake until top is deeply browned (like a pretzel!) and underside
looks browned and crispy when pried up with a spatula, about 10 minutes longer.
Let cool slightly. Using a fish spatula or other flexible metal
spatula, release focaccia from pan and transfer to a wire rack. Let
cool completely.
S(Internet address):
https://www.bonappetit.com/recipe/pretzel-focaccia
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Per Serving (excluding unknown items): 250 Calories; 6g Fat (21.1%
calories from fat); 6g Protein; 43g Carbohydrate; 2g Dietary Fiber;
9mg Cholesterol; 1455mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 1 Fat.
NOTES : 2020 - 0128