Everyone made a huge deal about sourdough during the pandemic, but why wasn’t anyone raving about focaccia?! How did we sleep on focaccia? After baking a batch a few weeks ago, it became my instant obsession. Yes, it needs to rest overnight, and yes, it involves a ton of olive oil (the good kind), but beyond that, it’s pretty low-effort, high reward. The chewy-yet-pillowy texture! The flavor! The versatility!

That last part, the versatility, is what I’m sharing today. Focaccia is an excellent base for all kinds of toppings, and I’m shocked you don’t see it topped with everything bagel seasoning. The stuff is everywhere and on everything (even ice cream), and it’s incredible here, particularly if you turn it into a sandwich with cheesy scrambled eggs and bacon.

Everything Bagel Focaccia

Adapted from a 'Good Housekeeping' recipe, this chewy bread is wildly flavorful—esp with this twist.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting Time 15 hours hrs

Total Time 15 hours hrs 50 minutes mins

Course: Appetizer, Side Dish

Ingredients Equipment Method Notes

Ingredients

  

Focaccia

• 4 cups all-purpose flour
• 2 tsp instant yeast
• 2 tsp salt
• 1 tsp sugar
• 2 1/4 cups lukewarm water (not hot)
• 1/3 cup extra virgin olive oil

1/4 cup Everything Bagel Seasoning (store-bought or recipe below)

• 1 tbsp poppy seeds
• 1 tbsp sesame seeds
• 1 tbsp dried minced garlic
• 1 tbsp dried onion
• 1 tbsp flaky sea salt

Equipment

• large mixing bowl
• measuring cups/spoons
• whisk
• silicone spatula or wooden spoon
• plastic wrap
• 9"x13" baking pan
• Oven
• oven mitts

Method

 

1. Prep the Focaccia Dough: In a large mixing bowl, whisk flour, instant yeast, salt and sugar. Stir in water, scraping down the bowl until combined. cover tightly with plastic wrap or a lid. Refrigerate at least 12 hours, or until doubled in volume.
2. Remove plastic wrap and use a spatula to pull in the edges of the dough toward the center, deflating it.
3. Pour olive oil in the 9"x13" pan so it coats the entire thing. (It will pool and look like too much; it's just right.) Dip your fingers into the oil, then grab the dough ball and place it in the pan, spreading it out in an even layer. It's okay if the dough doesn't touch all four corners; it'll spread as it bakes. Cover the pan with plastic wrap and give it another 3 hours to rise (it should double in size).
4. Preheat oven to 475 degrees F.
5. Remove plastic wrap and dip fingers in oil again (there should be pools of it in the corners of the pan). Press your fingers into the top of the dough to create dimples. Dip your fingers in the oil again and use them to sprinkle the oil across the top of the dough.
6. Make Everything Bagel Seasoning: In a small bowl, stir to combine all seasonings. Sprinkle the focaccia dough liberally with the blend.
7. Bake for 25 to 30 minutes, or until the bread is golden brown. Let cool for 8 to 10 minutes before digging in.

Notes