Muster Up Some Flavour
Mustard is one of the most popular and beloved condiments, with an international array of strengths, flavours and textures to show for it.
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.
Instructions
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
2 tsp baking soda
1/3 cup hot water
2 Tbsp unsalted butter, melted
flaky sea salt for topping
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 with a dough hook, mix the dough on low speed until all the flour is incorporated. Continue mixing and kneading for 1–2 minutes or until the dough is smooth and elastic (slightly sticky is ok).
Using a rubber spatula, shape the dough into a rough ball. Cover and let rise in a warm place for about 2–2½ hours or until doubled in volume.
Generously grease an 8x12 inch baking pan. Once the dough has doubled in volume, deflate it and scrape it out of the bowl into the prepared pan. Gently shake the pan to allow the dough to settle somewhat evenly (the second proof will help it fill the pan more).
In a large measuring cup, combine baking soda and hot water and stir until the foam dissipates, then brush a light layer over the top of the dough (there will be extra for an additional coat). Place the dough in a warm place to proof for 1 more hour.
Preheat oven to 450°F. Gently brush the baking soda water over the dough again, then bake for 10 minutes in the preheated oven. Carefully remove the dough from the oven, then brush the top with the melted butter and sprinkle evenly with flaky sea salt. Return the bread to the oven for another 10–12 minutes or until the top is browned and crispy and the edges are golden. Remove from oven and allow to cool in the pan for 5 minutes before placing on a wire rack to cool completely.
Method for the dijon beer sauce:
In a medium-sized saucepan, add butter and melt over medium heat. Whisk in the flour until well combined and it starts to brown. Whisk in the beer until smooth and the mixture comes to a light simmer. Add in the cheese and whisk until melted, smooth and bubbly. Remove from the heat and stir in the mustards and honey. Serve warm with sliced pretzel focaccia.
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