Edible Vancouver Island May/June 2024

pretzel focaccia bread with dijon beer sauce

RECIPE + PHOTO HEIDI RICHTER

Crispy, salty and pillowy, this pretzel focaccia bread is perfectly paired with Dijon beer dipping sauce. Whole grain and Dijon mustard are used here; however, for a hotter dip, use a German medium hot (mittelscharf) mustard instead of Dijon– additional honey can be added to offset the heat, if need be. Ingredients for the pretzel focaccia dough: 1 tsp active dry yeast 1 cup warm water (100°F) 1 tsp granulated sugar 2 ¼ cups unbleached all-purpose flour 1 tsp sea salt 2 Tbsp extra-virgin olive oil Ingredients for the dijon beer sauce: 2 Tbsp unsalted butter 2 Tbsp all-purpose flour ¾ cup light beer 3 oz aged white cheddar, grated 2 Tbsp Dijon mustard 1 Tbsp whole grain mustard 1 Tbsp honey Method for the pretzel focaccia: In the bowl of a stand mixer, combine yeast, water and sugar. Allow to stand for about 5 minutes or until the mixture starts to foam. Add the flour, salt and olive oil to the yeast mixture. Using an electric mixer fitted 2 tsp baking soda 1/3 cup hot water 2 Tbsp unsalted butter, melted flaky sea salt for topping

16 MAY/JUN 2024 EDIBLE VANCOUVER ISLAND