Brushing the surface of the dough in this focaccia recipe—from The Everyday Vegan Cheat Sheet cookbook—with a baking soda and aquafaba mixture alkalizes the exterior, producing a richly caramelized, mahogany brown crust just like a properly boiled and baked soft pretzel. Notable for its signature slightly bitter twang, this focaccia is best served with tangy whole stone ground mustard.

This post was originally published on VegNews.com.