Not gonna lie. This pretzel focaccia is the best kind of recipe: an impressive result but much easier to make than it appears to be.
It’s perfect for every day snacking, converting to sandwich bread, or feeding a big crowd. And you likely have all the ingredients you need sitting in the pantry right now.
It’s soft, salty, crispy, buttery with a nice chew and a good pretzel taste. Don’t be intimated. Give it a try.
I don’t really need any reason or excuse to bake some bread, but if one presents itself? All the better. My parents were coming over for a Sunday dinner of stuffed shells and salad and a family meal like that just wouldn’t be complete without a nice crusty loaf of bread.
So on Saturday I plucked Ken Forkish’s Flour Water Salt Yeast off the shelf and took it to the park with the girls. I flipped through it while the girls hung upside from various pieces of equipment in the spring-like sun. It all ended well. No broken necks for them and I decided on the overnight wheat bread. We all headed off to for lunch quite satisfied. That satisfaction lasted about six hours.