Pretzel Focaccia
Molly Marzalek-Kelly · kingarthurbaking.com · Original
Focacciainferred from the title
DietVegetarian. Not vegan: egg, butter.
Against 5,130 pizza recipes
Focaccia style, 89% hydration: wetter than 93% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza
Tradition: 70 to 85% hydration (this recipe: 89%) · 425 to 475°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
360g
Water
322g
Hydration
89.4%
Salt
3.8%
Yeast
1.72%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
727g
Process
Bake temp
425°F / 218°C
Bake time
n/a
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- yeastinstant yeast0.1 tsp · 0.2g
- waterwater2/3 cup · 151g
- oilolive oil2 tbsp · 25g
- salttable salt1 1/4 tsp · 7.5g
- yeastinstant yeast or active dry yeast2 tsp · 6g
- flourKing Arthur Unbleached Bread Flour2 cup · 240g
- water1 large egg1 tbsp · 15g
- salt1 to 2 teaspoons coarse salt or pretzel salt1 tsp · 6g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseall of the preferment
- over cheesebaking soda1 1/4 tsp · 5.3g
- over cheesebutter1 tbsp · 14g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 89% hydration and 3.8% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 89% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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