Pretzel Focaccia with Maple Whisky Mustard
This craveable mash-up combines the airy, pillowy crumb of Italian focaccia with the rich, malty crust of a classic Bavarian pretzel—bringing together the best of both worlds. Ideal for dipping, drizzling or devouring warm from the pan. Use Sortilège Canadian Whisky and Maple Syrup to create this appetizer.Ingredients
Serves 1 loaf / Makes about ½ cup (125 ml) Maple Whisky Mustard
550 g (about 4 ½ cups/1.1 L spooned) all-purpose flour
1 tbsp (15 ml) kosher salt
2 tsp (10 ml) granulated sugar
1½ tsp (7.5 ml) active dry yeast
2½ cups (625 ml) warm water
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) baking soda
⅓ cup (80 ml) boiling water
3 tbsp (45 ml) butter, melted, plus more for greasing
1 tbsp (15 ml) pretzel salt or flaked sea salt
1 tbsp (15 ml) sesame seeds (optional)
1 recipe Maple Whisky Mustard, to serve, recipe follows
MAPLE WHISKY MUSTARD
¼ cup (60 ml) grainy Dijon mustard
¼ cup (60 ml) Sortilege Canadian Whisky
1 tbsp (15 ml) maple syrup
⅛ tsp (pinch) freshly ground black pepper
Instructions
- In a large mixing bowl, combine flour, salt, sugar and yeast and mix well. Add warm water, a few splashes at a time, mixing with a wooden spoon until dough comes together. It should have a thick batter consistency. Continue mixing for a minute or two until no lumps remain. Cover with plastic wrap and refrigerate for 8 to 24 hours.
- Preheat oven to 450 F (230 C) and place rack at centre position.
- Grease a 9 × 13-in (23 × 32.5 cm) baking dish with butter, then pour in olive oil and spread oil over bottom and all sides of dish.
- Take dough from refrigerator and remove plastic wrap. Turn dough into greased baking dish. Using your hands, gently spread dough evenly to corners of dish.
- Place baking soda in a small bowl (use a bowl slightly larger than you think necessary, as mixture will fizz and bubble up a bit when you add water). Pour boiling water into bowl and stir to dissolve baking soda. Brush top of dough with about half the baking soda solution. Set remaining solution aside.
- Place dough in a warm spot to rise until doubled in size, anywhere from 30 to 90 minutes depending on room temperature.
- When doubled in size, brush dough with remaining baking soda solution and transfer to oven. Bake for 12 minutes, then remove from oven, brush with melted butter and sprinkle with pretzel salt and sesame seeds, if using. Return to oven, rotating pan from original position, and bake until top is deep brown and bottom is golden and crisp, another 10 to 15 minutes.
- Let cool slightly, then remove from pan and transfer to rack to cool completely before slicing. Serve with Maple Whisky Mustard. Leftover focaccia can be stored in an airtight container at room temperature for up to 5 days.
- MAPLE WHISKY MUSTARD
- In a small mixing bowl, combine all ingredients and whisk until smooth. Store in an airtight container in refrigerator for up to 1 month. Bring to room temperature and whisk before serving.