Pretzel Focaccia

Name: Pretzel Focaccia
Cook time: 8 min
Ingredients: 0.5 cup water; 0.0625 tsp instant yeast; 1 cup King Arthur Unbleached Bread Flour; 0.6666666666666666 cup water; 2 tbsp olive oil; 1.25 tsp table salt; 2 tsp instant yeast or active dry yeast; 2 cup King Arthur Unbleached Bread Flour; 3 tbsp water; 1 tbsp 1 large egg; 1 tsp 1 to 2 teaspoons coarse salt or pretzel salt

Molly Marzalek-Kelly · kingarthurbaking.com · Original

focaccia genovese (asserted)

Baker's percentages

Flour

360g

Water

322g

Hydration

89.4%

Salt

3.8%

Yeast

1.72%

Oil

6.9%

Sauce

—

Cheese

—

Dough weight

727g

Process

Bake temp

425°F / 218°C

Bake time

6-8 min

Oven

home standard

Surface

stone

Bulk

Ingredients (11)

waterwater0.5 cup · 113g
yeastinstant yeast0.0625 tsp · 0.2g
flourKing Arthur Unbleached Bread Flour1 cup · 120g
waterwater0.6666666666666666 cup · 151g
oilolive oil2 tbsp · 25g
salttable salt1.25 tsp · 7.5g
yeastinstant yeast or active dry yeast2 tsp · 6g
flourKing Arthur Unbleached Bread Flour2 cup · 240g
waterwater3 tbsp · 43g
water1 large egg1 tbsp · 15g
salt1 to 2 teaspoons coarse salt or pretzel salt1 tsp · 6g

Toppings (3)

over cheeseall of the preferment
over cheesebaking soda5.3g
over cheesebutter14g

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (3)