Pretzel Focaccia
Molly Marzalek-Kelly · kingarthurbaking.com · 16 / one 9” x 13” focaccia
Against 261 focaccia recipes
More water than 81% of recipes and more yeast than 79%.
How it compares
Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.
- More water than 81% of recipes: 85% of the flour weight against the typical recipe's 72%.
- More yeast than 79% of recipes: 1.8% of the flour weight against the typical recipe's 1.2%.
Ingredients (14)
- 1/2 cup (113g) water, cool113 g
- 1/16 teaspoon instant yeast≈ 0.2 g
- 1 cup (120g) King Arthur Unbleached Bread Flour120 g
- all of the preferment (above)n/a
- 2/3 cup (151g) water, lukewarm151 g
- 2 tablespoons (25g) olive oil, plus 1 tablespoon for the pan25 g
- 1 1/4 teaspoons table salt≈ 8 g
- 2 teaspoons instant yeast or active dry yeast≈ 6 g
- 2 cups (240g) King Arthur Unbleached Bread Flour240 g
- 1 1/4 teaspoons baking soda≈ 8 g
- 3 tablespoons (43g) water, hot43 g
- 1 to 2 teaspoons coarse salt or pretzel salt, to taste≈ 9 g
- 1 tablespoon (14g) butter, melted14 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg, beaten with 1 tablespoon water (egg wash)≈ 50 g
flour 360 gbatter 736 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 261 recipes. Shaded: the middle half. Tick: the median.
- Water85% · 82nd percentile · median 72%
- Olive oil6.9% · 32nd percentile · median 10%
- Salt2.1% · 67th percentile · median 2%
- Yeast1.8% · 80th percentile · median 1.2%
- Sugar0% · 25th percentile · median 0.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 24 to 30 minutes
- median 24 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, olive oil, salt, yeast, sugar.
Do something with it
Or browse all 261 focaccia recipes.