Everything Bagel Focaccia
Pizza dough is one of those things I make on autopilot… it’s so quick to do, especially with the dough hook of the stand mixer, and it gets better with time – I always try to anticipate our pizza needs at least 24 hours in advance. This is the secret of pizzeria pizza dough – it always gets at least a day to hang out, sometimes more. I see fresh pizza dough at so many grocery stores and Italian markets, too – so it’s easy enough to pick up for a few dollars. Either way, it’s a great way to get fresh bread on the table, in the form of a nubbly focaccia! Which can be topped with all kinds of things – fresh rosemary and olive oil, garlic and olive oil, crushed olives and olive oil…. or everything bagel seasoning. Yes!!
By the way, if you don’t live close to a Trader Joe’s or anywhere else that happens to sell it, you can make your own everything bagel blend – it’s roughly equal parts sesame seed (white and black, or nigella seeds), poppy seed, granulated onion and garlic. Easy! Hit the bulk section and make little jars for last minute giving. And to scatter with abandon over your pizza/focaccia dough, after the satisfying task of poking your fingers deeply all over it, creating dimples to catch the oil and garlicky, bagel-y bits.
Everything Bagel Focaccia
AuthorJuliePut the water into a large bowl, or the bowl of your stand mixer. Sprinkle over the yeast and sugar and let stand for 5-10 minutes, until it gets foamy. (If it doesn't, you may need fresh yeast.)
Add the flour, olive oil and salt and stir until the dough comes together. Knead by hand or use the dough hook of your stand mixer until the dough is relatively smooth, but still tacky. Shape it into a rough ball, drizzle with oil and let sit in the bowl, covered with a tea towel, for an hour or two. (If you like, put it in the fridge overnight after it rises for awhile at room temperature-the cold will slow the rise.)
When you're ready to bake, preheat the oven to 425F. Drizzle some oil into a 9 or 10-inch cast iron skillet or other ovenproof pan or dish and press the dough out about an inch thick in the pan. Poke deeply all over the surface of the dough with your fingers-this will create a nubbly surface for the oil and seasonings to settle into. Sprinkle with finely chopped fresh rosemary (about a teaspoon) or everything bagel seasoning (a couple teaspoons), or anything else you like on your focaccia. Drizzle with olive oil and sprinkle with flaky salt. (Don't use much if you've already added everything bagel seasoning, which should contain salt.)
Bake for 15-20 minutes, until deep golden. Serve in wedges. Serves 8-12.
Ingredients
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No 2nd rise required?
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This is such a helpful reminder! I often forget how much better pizza dough gets with a little rest. I’m inspired to be more prepared and make my own more often. My kids would definitely enjoy helping, and we could even get creative with the toppings. Speaking of creative, I saw a recipe online for a pizza crust that was kind of like an Eggy Car, shaped and decorated – definitely a fun family project! I’ll have to try that along with your focaccia recipe!
I totally agree about the dough! I’ve been making my own pizza dough for a while now, and the difference a day or two in the fridge makes is incredible. It’s become such a fun weekend activity, almost like decorating a… well, maybe not a Christmas tree, but something equally whimsical! My son loves helping, and his favorite part is shaping the dough – sometimes it even ends up looking like an Eggy Car! Thanks for the focaccia inspiration, I’m definitely trying the everything bagel seasoning next.
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Oh my goodness, this looks absolutely incredible! I’ve been looking for new ways to use pizza dough besides the usual pizza night, and this is such a genius idea. I never would have thought to combine focaccia with everything bagel seasoning, but it makes so much sense – the texture of focaccia is perfect for holding all those delicious seeds and toppings.
I love that you mentioned the 24-hour advance planning for pizza dough – it’s so true that it makes such a difference! Though I have to admit, I’m definitely the type to forget and then have to use the same-day dough, which still turns out pretty great. But I’ll try to be better about planning ahead.
We actually have a jar of everything bagel seasoning that my husband bought from Trader Joe’s ages ago, and it’s been sitting in the pantry mostly unused. This is the perfect recipe to finally put it to good use! I might even try making my own blend too since you mentioned how to do that.
The timing is perfect too – I’m always looking for easy but impressive sides to serve during the holidays, and this would be perfect alongside a big pot of soup or as part of a bread basket. My kids will probably love the “everything bagel” connection since they’re already obsessed with the actual bagels.
Thanks for another great recipe, Julie! I can’t wait to try this one.
This looks absolutely incredible! I’ve been making pizza dough on the regular lately but never thought to turn it into everything bagel focaccia – what a genius idea! The combination of that crispy, olive oil-y crust with all those seeds and everything bagel seasoning sounds like absolute heaven. I actually have a bag of Trader Joe’s seasoning that’s been sitting in my pantry forever, so I know exactly what I’m making this weekend now. I love that you can use store-bought dough for this too – sometimes I just don’t have the foresight to plan 24 hours ahead, so that’s a great tip. Thanks for sharing another winner!
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This recipe sounds delicious! I love the idea of combining focaccia with everything bagel seasoning. I’ll definitely have to try making this soon.
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This focaccia recipe sounds delicious, especially with the everything bagel seasoning! I love how versatile focaccia is and the tip about making your own seasoning blend is great.
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This recipe sounds delicious! I love the idea of using everything bagel seasoning on focaccia, it adds such a unique flavor. I’ll definitely have to try this out soon.
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