Everything Bagel Focaccia
Ingredients
Method
- In a large bowl, whisk together flour, yeast, and salt. Add warm water and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms. Cover bowl with plastic wrap and let rise at room temperature for 1.5 to 2 hours until doubled in size.
- Pour remaining 2 tablespoons olive oil into a 9x13-inch baking pan. Use your hands to spread the oil evenly across the bottom and sides of the pan.
- Transfer the risen dough to the prepared pan. Gently stretch and press the dough to fill the pan. If it resists, let it rest for 10 minutes, then continue stretching. Use your fingertips to dimple the dough all over, creating deep indentations.
- Drizzle a little more olive oil over the top of the dough. Sprinkle generously with everything bagel seasoning, sesame seeds, poppy seeds, dried garlic, and dried onion. Let rest for 20 minutes while you preheat the oven.
- Preheat your oven to 425°F.
- Bake the focaccia for 22-25 minutes until golden brown on top and the edges are crispy. The internal temperature should reach 190°F.
- Remove from oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool slightly before slicing. Serve warm or at room temperature.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Imagine sinking your teeth into a cloud-like, olive oil-drenched focaccia topped with the irresistible blend of sesame seeds, poppy seeds, dried garlic, and flaky salt. Everything Bagel Focaccia combines the beloved flavors of New York’s iconic breakfast staple with Italy’s most celebrated flatbread, creating an addictive hybrid that’s perfect for any meal. This recipe delivers crispy edges, a pillowy interior, and that signature everything bagel flavor that keeps you reaching for just one more piece.
Thank you for reading this post, don't forget to subscribe!Whether you’re an experienced baker or just starting your bread-making journey, this Everything Bagel Focaccia recipe will become your new obsession. The forgiving dough requires minimal kneading, and the overnight rise develops incredible flavor while fitting seamlessly into your schedule. Get ready to impress your family, friends, and yourself with this show-stopping bread that tastes like it came from an artisan bakery.
Why This Everything Bagel Focaccia Recipe Works
Traditional focaccia relies on generous amounts of high-quality olive oil to create its characteristic texture and flavor, and this recipe honors that foundation while adding a modern twist. The everything bagel seasoning transforms a classic Italian bread into something entirely new and utterly craveable. This fusion approach respects both culinary traditions while creating something uniquely delicious.
The secret to this recipe’s success lies in the hydration level of the dough and the overnight cold fermentation process. A high-hydration dough creates those beautiful air pockets and tender crumb that make focaccia so special. According to research from the Harvard School of Public Health, properly fermented breads can be easier to digest and may have a more favorable effect on blood sugar levels than quick-rise breads.
The dimpling technique used in focaccia preparation serves multiple purposes beyond aesthetics. These characteristic indentations create pockets that hold pools of olive oil and seasoning, ensuring every bite is packed with flavor. The dimples also help the bread bake evenly and develop that perfect golden-brown crust that contrasts beautifully with the soft interior.
What makes this Everything Bagel Focaccia particularly special is its versatility. It works equally well as a breakfast bread, sandwich base, appetizer, or dinner accompaniment. The savory topping means it pairs beautifully with both sweet and savory spreads, from cream cheese to hummus to quality butter.
Core Ingredients That Make the Magic Happen
The foundation of any great focaccia starts with just a handful of simple ingredients, but quality matters immensely. For this Everything Bagel Focaccia, you’ll need bread flour, which has a higher protein content than all-purpose flour and creates better gluten structure. This results in that chewy yet tender texture that defines excellent focaccia.
Olive oil is arguably the most important ingredient in focaccia, and you should use the best quality you can afford. Extra virgin olive oil contributes rich flavor and creates the bread’s signature moist crumb. You’ll use olive oil in three stages: in the dough itself, to coat the pan, and drizzled on top before baking, which creates those crispy, golden edges.
The everything bagel seasoning is what sets this recipe apart from traditional focaccia. You can purchase pre-made seasoning blends or make your own with sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and flaky sea salt. Making your own allows you to adjust the ratios to your preference and ensure the freshest possible flavor.
Instant yeast or active dry yeast provides the leavening power, while sugar feeds the yeast and helps with browning. Warm water activates the yeast and brings the dough together. A small amount of salt enhances all the other flavors and strengthens the gluten network, which is essential for the bread’s structure.
Ingredient Quantities
- 4 cups (500g) bread flour
- 2 teaspoons instant yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 cups (475ml) warm water (about 100°F)
- 6 tablespoons extra virgin olive oil, divided
- 4 tablespoons everything bagel seasoning
- Flaky sea salt for finishing
Step-by-Step Instructions for Perfect Everything Bagel Focaccia
Begin by combining the warm water, sugar, and yeast in a large mixing bowl. Let this mixture sit for about five minutes until it becomes foamy, which indicates your yeast is active and ready to work. If your mixture doesn’t foam, your yeast may be expired or your water temperature was incorrect, so start over with fresh ingredients.
Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Stir everything together with a wooden spoon or Danish dough whisk until a shaggy dough forms. The dough will be quite sticky and wet, which is exactly what you want for focaccia, so resist the urge to add more flour.
Cover the bowl with plastic wrap or a damp kitchen towel and let it rest for 30 minutes. This rest period allows the flour to fully hydrate and gives the gluten a head start on developing. After the rest, perform a series of stretch and folds by grabbing one side of the dough, stretching it up, and folding it over itself, then rotating the bowl and repeating four times.
After the stretch and fold, cover the bowl again and refrigerate the dough for at least 12 hours or up to 48 hours. This cold fermentation is where the magic happens, as the slow rise develops complex flavors and creates that perfect chewy-tender texture. The extended fermentation also makes the bread more digestible, as noted by Healthline’s research on fermented breads.
Shaping and Final Rise
When you’re ready to bake, pour 2 tablespoons of olive oil into a 9×13-inch baking pan or rimmed sheet pan, spreading it evenly. Remove the dough from the refrigerator and gently transfer it to the oiled pan. Don’t worry if it doesn’t stretch to the edges immediately; it will during the final rise.
Let the dough rest at room temperature for 30 minutes to take the chill off. After this rest, use your fingertips to gently stretch and press the dough toward the edges of the pan. If it resists, let it rest another 15 minutes and try again, as the gluten needs time to relax.
Once the dough fills the pan, cover it loosely and let it rise for 45 minutes to 1 hour at room temperature. The dough should look puffy and nearly doubled in size. During this final rise, preheat your oven to 425°F (220°C) to ensure it’s thoroughly heated when the focaccia goes in.
Dimpling and Topping
After the final rise, it’s time for the signature dimpling that gives focaccia its characteristic appearance. Drizzle the remaining 2 tablespoons of olive oil over the surface of the dough. Using your fingertips, press firmly into the dough, pushing all the way down to the bottom of the pan to create deep dimples across the entire surface.
Generously sprinkle the everything bagel seasoning over the entire surface of the Everything Bagel Focaccia, making sure to get good coverage. The dimples will catch the seasoning and create little flavor pockets throughout the bread. Add an extra sprinkle of flaky sea salt if desired for additional texture and taste.
Immediately transfer the pan to your preheated oven. Bake for 25-30 minutes until the focaccia is deeply golden brown on top and the edges are crispy. The internal temperature should reach about 205°F (96°C) when fully baked, though the visual cues of color and texture are equally reliable indicators.
Nutritional Benefits and Considerations
While Everything Bagel Focaccia is undoubtedly an indulgent treat, it does offer some nutritional value when enjoyed as part of a balanced diet. The bread flour provides carbohydrates for energy, along with some protein and B vitamins. Using bread flour instead of refined white flour means you’re getting slightly more nutrients and fiber, though whole grain versions would increase these benefits further.
The olive oil used throughout this recipe is a significant source of monounsaturated fats, which research from Medical News Today indicates may support heart health when consumed as part of a Mediterranean-style diet. Extra virgin olive oil also contains antioxidants and anti-inflammatory compounds that contribute to overall wellness.
The everything bagel seasoning adds more than just flavor to this bread. Sesame seeds provide calcium, iron, and healthy fats, while poppy seeds offer trace minerals. The garlic and onion in the seasoning contain compounds that may support immune function and cardiovascular health.
One serving of Everything Bagel Focaccia (approximately one-eighth of the recipe) contains roughly 280-320 calories, depending on the exact amount of olive oil absorbed. It provides about 6-8 grams of protein, 40-45 grams of carbohydrates, and 10-12 grams of fat, mostly from the olive oil. While this bread shouldn’t be considered a health food, it can certainly be part of a varied, balanced eating pattern.
Creative Variations to Try
Once you’ve mastered the basic Everything Bagel Focaccia recipe, the possibilities for variation are nearly endless. Consider swapping the everything bagel seasoning for other toppings like fresh rosemary and coarse salt, sliced cherry tomatoes and basil, or caramelized onions and thyme. Each variation creates an entirely different flavor profile while maintaining that perfect focaccia texture.
For a protein boost, try adding shredded cheese into the dough or sprinkling it on top before baking. Parmesan, sharp cheddar, or gruyère all work beautifully with the everything bagel flavors. You could also press thin slices of cheese into the dimples before adding the seasoning for pockets of melted goodness throughout the bread.
If you enjoy our sourdough discard recipes, you can adapt this focaccia to use sourdough starter instead of commercial yeast. Replace about one cup of the flour and half cup of the water with active sourdough starter, and extend the rise times accordingly. This creates an even more complex flavor and additional digestive benefits.
For a whole grain version, substitute up to half of the bread flour with whole wheat flour or whole wheat bread flour. Keep in mind that whole grain flours absorb more liquid, so you may need to add a tablespoon or two of additional water. The texture will be slightly denser but equally delicious, with added fiber and nutrients.
Serving Suggestions That Shine
Everything Bagel Focaccia shines as the centerpiece of a brunch spread, served alongside scrambled eggs, smoked salmon, and cream cheese. The savory seasoning complements breakfast proteins beautifully, and the bread’s structure holds up well to rich toppings without becoming soggy. Cut it into squares and let guests build their own breakfast sandwiches for an interactive meal.
Transform this focaccia into incredible sandwiches by slicing it horizontally and filling it with your favorite ingredients. Try turkey, avocado, and sprouts, or go vegetarian with roasted vegetables and hummus. The everything bagel flavor adds an extra dimension that takes even simple sandwiches to the next level, similar to how our homemade sandwich bread elevates lunch.
Cut the focaccia into strips or squares for dipping into soups, stews, or olive oil mixed with balsamic vinegar. The bread’s texture is perfect for soaking up liquids without falling apart. It’s particularly wonderful alongside tomato-based soups, creamy chowders, or hearty minestrone.
For entertaining, serve Everything Bagel Focaccia as part of an antipasto platter with cured meats, cheeses, olives, and marinated vegetables. The bread acts as both a vehicle for other ingredients and a star in its own right. Guests will appreciate the familiar everything bagel flavor in an unexpected form.
Common Mistakes and How to Avoid Them
One of the most frequent mistakes when making focaccia is adding too much flour because the dough seems too wet. Remember that focaccia dough should be quite sticky and loose; this high hydration is what creates those beautiful air pockets and tender crumb. Trust the process and resist the urge to add more flour, even if the dough feels unmanageable at first.
Another common error is using water that’s too hot or too cold for the yeast. Water that’s too hot (above 120°F) can kill the yeast, while water that’s too cold (below 95°F) won’t activate it properly. Aim for water that feels comfortably warm on your wrist, around 100-105°F, which is the optimal temperature range for yeast activation.
Skipping the overnight cold fermentation might seem like a time-saver, but it dramatically impacts the final product. The long, slow rise develops complex flavors that simply can’t be achieved with a quick rise. If you’re truly pressed for time, allow at least 8 hours of refrigeration, though 12-24 hours produces the best results for Everything Bagel Focaccia.
Using too little olive oil is another mistake that prevents focaccia from achieving its characteristic texture and flavor. Don’t be shy with the oil; it should pool in the dimples and around the edges of the pan. This generous amount of oil creates the crispy bottom and edges that contrast so beautifully with the soft interior.
Pro Tip: If your focaccia browns too quickly on top before the interior is fully baked, tent it loosely with aluminum foil for the last 5-10 minutes of baking. This allows the bread to finish cooking without the top burning.
Storage and Reheating Guidelines
Everything Bagel Focaccia is best enjoyed the day it’s baked, but proper storage can extend its life and maintain quality. Once completely cooled, wrap the focaccia tightly in plastic wrap or aluminum foil and store it at room temperature for up to 2 days. Avoid refrigerating bread when possible, as refrigeration actually accelerates staling through a process called retrogradation.
For longer storage, focaccia freezes exceptionally well for up to 3 months. Cut the cooled bread into portions before freezing, which makes it easy to thaw only what you need. Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag with as much air pressed out as possible to prevent freezer burn.
