Pretzel-like focaccia is an extremely easy and quick recipe. The result is a focaccia with a crispy crust, brown, tasty, and savory. Perfect to fill with cheese and cold cuts, but even plain, it’s amazing!
One of the best focaccias I’ve ever eaten. It will disappear in no time! Rush to the kitchen to make it!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 293.44 (Kcal)
- Carbohydrates 52.72 (g) of which sugars 1.41 (g)
- Proteins 9.25 (g)
- Fat 6.15 (g) of which saturated 3.04 (g)of which unsaturated 2.10 (g)
- Fibers 2.47 (g)
- Sodium 1,984.43 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS PRETZEL-LIKE FOCACCIA
- 2 1/2 cups all-purpose flour
- 1 1/4 cups water
- 1/2 tsp fresh yeast
- 1/3 tsp salt
- 1 tbsp baking soda
- 2/3 cup water (boiling)
- to taste coarse salt
- 1 tbsp butter (melted)
- to taste butter (to grease the pan)
- to taste extra virgin olive oil (to grease the pan)
Tools
- 1 Stand Mixer
- 1 Baking Tray
PREPARATION PRETZEL-LIKE FOCACCIA
Dissolve the yeast in warm water.
Pour the flour into the stand mixer, add the water and mix.
Once you have a homogeneous dough, add the salt and knead for a few more minutes.
Grease the pan with butter and then brush with oil, both the bottom and the edges.
Pour the dough into the pan and with a greased spatula, spread the dough evenly.
Mix the baking soda in the boiling water and brush the surface of the focaccia.
Cover with plastic wrap and let rise for about 1 and a half-2 hours.
Preheat the oven to 482°F.
When bubbles appear on the surface of the dough, brush again with water and baking soda.
Bake for 10 minutes, take out of the oven and brush the surface with melted butter and decorate with coarse salt or flaky salt.
Bake again for another 10 minutes at 428°F.
Here is the focaccia ready.
Adriana’s Tip
You can also use flour for pizza or bread. Obviously, each flour will have a different degree of water absorption.
FAQ (Questions and Answers)
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