The recipe we didn’t know we needed all our lives! A delicious hybrid of soft pretzels and focaccia, which is really easy to make. You just need to plan ahead and start the night before. It’s got a delicious crust like a pretzel and really airy inside.

Tips:

• The only note I would make is that it took almost two hours to proof today, so keep that in mind. Would be a great party dish!

• There is a lot of waiting time, so don’t be discouraged from making this. With just a few. minutes of actual labor, you can have this delicious bread- go for a walk while it’s proofing.

Pretzel Focaccia

Recipe from Bon Appetit

Serves a ton of people

ACTIVE PREP 10 minutes

RESTING PREP Overnight + 2 hours

COOK 20 minutes

INGREDIENTS

6¼ cups (780 g) all-purpose flour

2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher salt

1 tsp. active dry yeast

1 Tbsp. cold unsalted butter, plus 3 Tbsp. unsalted butter, melted

2 Tbsp. vegetable or other neutral oil

2 Tbsp. baking soda

Pretzel or flaky sea salt

INSTRUCTIONS

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.

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.

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.

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.

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.

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.