Rosemary Sea Salt Pretzel Focaccia
Focaccia...but make it pretzel. And as far from the traditional Italian way as you can possibly make it.
Ingredients
- 2 ¼ t yeast
- 1 T sugar
- 1 ⅛ cup warm water
- 3 T olive oil
- 3 cups flour
- 1 t salt
- more olive oil for your baking sheet
- 4 T baking soda divided in half
- 1 cup hot water divided in half
- 2 T rosemary
- 1 T sea salt
Instructions
- To make the dough, you can use a stand mixer or you can do it by hand. A stand mixer will make the process move along faster, but if you don't have one, no worries! In your bowl, combine the yeast, sugar, and water. Let it sit for about 10 minutes, or until foamy.
- Add the olive oil, flour, and salt.Stand Mixer: Beat with a dough hook for 5-7 minutes. It will end up being a smooth ball that's soft to the touch.By hand: Combine all of the ingredients together with a spoon and then using your hands, knead it for 5-10 minutes, or until it forms into a smooth ball.
- Wrap your dough ball in saran wrap and let it rise for 1 hour. The dough should double in size, but if the temperatures are colder, it may take longer! If it doesn't end up doubling in size, don't worry, it will still turn out good!
- On a baking sheet (around 9x13 or smaller) drizzle olive oil and make sure it fully coats the bottom of the sheet.
- Place your dough on the baking sheet and press it down, so that it spreads evenly over the entire pan.
- Combine 2 T baking soda and ½ cup of water.
- Using a pastry brush or a spoon, spread the mixture over the top of the focaccia.
- Cover with a towel and let it rise an additional hour.
- Preheat oven to 450° F.
- Combine your other 2 T baking soda and ½ cup water.
- Using a pastry brush or a spoon, spread the mixture over the top of the focaccia again.
- Sprinkle the top with your rosemary and sea salt, or whatever you're using.
- Bake for 10-15 minutes, or until golden brown and it looks like a pretzel.
- Serve and enjoy!