Pretzel Focaccia

An Italian flatbread and soft pretzel mash-up. [Save up to 20% on your next order ›]( [logo]( [hero]( Another (s)mash hit Dear bakers, Everywhere I look lately, I see mash-ups. Taco pizzas for lunch. Cosmogronis (yes, that's a real thing) at cocktail hour. The other day, I met my friend's dog. It was a mutt. You know what another word for "mutt" is? Mash-up! And now, for our Bake of the Week, yet another mash-up: [pretzel focaccia](. Of course, mash-ups are nothing new in baking. The Cronut is one of the most successful mash-ups of all time. The brookie (half brownie, half chocolate chip cookie) is constantly talked about among King Arthur bakers. And this focaccia leans on one of the most tried and true participants of mash-up culture, which is the pretzel. (See: the pretzel shortbread sold at my local farmer's market, or the legendary Pretzel Sandwich Buns recipe.) Shop the recipe [SAF Red Instant Yeast]( [Bread Flour]( [Cake and Brownie Pan]( [Small Offset Spatula]( To mash up a bread (or anything, for that matter) with a pretzel, you need to treat the dough with an alkaline solution — that's what gives pretzels their distinctive color and flavor. In the case of this focaccia, that solution is made with baking soda and water. An egg wash right before baking adds a little shine and holds big crystals of salt in place. And the butter that gets brushed on when the focaccia is still warm from the oven? Well, that's just how we treat our pretzels in general. Pretzel Focaccia delivers exactly what it says it will: it has the soft, fluffy texture of focaccia with a salty, malty crust of a pretzel. You can serve it with olive oil, or with beer cheese (remember [this Bake of the Week](?). But I'm going to serve mine with pizza sauce. A mash-up of two foods can be great; a mash-up of three can be even better. See you next week, David Tamarkin Editorial Director [Pretzel Focaccia]( — Recipe — [Pretzel Focaccia]( A thick and chewy focaccia that's brushed with a pretzel wash, sprinkled with coarse salt, and finished with melted butter. [Bake it ›]( Prep 30 mins Bake 24 to 30 mins Total 14 hrs Yield one 9" x 13" focaccia [Bake Pretzel Focaccia ›]( [Shop ›]( [Recipes ›]( [Learn ›]( [Blog ›]( [Rewards ›]( Connect With Us [ftsocial_facebook]( [ftsocial_instagram]( [ftsocial_twitter]( customercare@kingarthurbaking.com Call toll-free: 800.827.6836 58 Billings Farm Road, White River Junction, VT 05001 Subscribe to King Arthur mobile alerts, text [JOIN]( to 27820. By subscribing to King Arthur text messaging, you consent to receive recurring autodialed marketing text messages to the mobile number used at opt-in. Consent is not a condition of purchase. Message frequency may vary. Message & data rates may apply. Reply HELP for help or STOP to 27820 to opt out. See [Terms]( & [Privacy](. Receive 15% off your $75+ merchandise order; OR receive 20% off your $100+ merchandise order. Your merchandise total consists of the sum of the products you've placed in your shopping cart and does not include any sales tax or shipping. Offer cannot be sold, auctioned, transferred, or combined with any other offer, and is void if altered or reproduced. Offer cannot be applied to previous or pending purchases. Not redeemable for cash or credit. Offer valid online only. The following items are excluded from offer: all appliances and their attachments/accessories, already discounted products, Thermapen, Staub bakeware, Emile Henry bakeware, gift cards, King Arthur Baking School classes, Baker's Rewards Plus membership. Offer valid through 6/12/2022, 11:59PM ET. You are receiving this because you signed up for King Arthur emails. This email was sent to {EMAIL}. View this email as a [web page](. [Preferences]( [Unsubscribe]( [Privacy](