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 turns regular old focaccia into “pretzel focaccia,” 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.
Recipe information
Yield
Makes one 18x13" pan
Ingredients
Preparation
Step 1
Whisk flour, kosher salt, and yeast in a large bowl until well combined. Gradually add 3½ 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.
Step 2
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.
Step 3
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.
Step 4
Place baking soda in a small bowl or mug and slowly pour ½ 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.
Step 5
Place a rack in center of oven; preheat to 475°. 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.
Step 6
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.
