Everything Bagel Focaccia

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Everything Bagel Focaccia

Prep Time 1 day
Cook Time 30 minutes
Course Appetizer, Side Dish
Servings 8


**For the Focaccia:**

  • 4 2/3 cups all-purpose flour
  • 2 1/4 teaspoons salt
  • 1 teaspoon granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 2 1/3 cups lukewarm water
  • 8 tablespoons olive oil divided
  • 1 tablespoon everything bagel seasoning

**For the Scallion Cream Cheese:**

  • 8 ounces cream cheese at room temperature
  • 2 tablespoons heavy cream
  • 4 scallions thinly sliced
  • 1/4 cup grated parmesan cheese
  • Black pepper to taste
  • Garlic powder to taste


  • In a large mixing bowl, combine water, salt, sugar, and active dry yeast. Mix well.
  • Add all-purpose flour to the bowl and knead until a soft, elastic dough forms.
  • Grease another bowl generously with olive oil.
  • Transfer the dough to the greased bowl, cover tightly with plastic wrap, and let it sit at room temperature for 45 minutes.
  • After 45 minutes, uncover the dough. Grease your hands with oil or water and fold the dough about 4 times, pulling the edges up and over, then rotating and repeating.
  • Let the dough rest for another 30 minutes and repeat the folding process. You can repeat this for a third time if desired.
  • Refrigerate the dough overnight or for 24 hours for best results.
  • The next day, remove the dough from the fridge.
  • Grease a 9×13-inch pan with half of the remaining olive oil (about 3 to 4 tablespoons).
  • Transfer the dough to the greased pan and let it rest for 2 to 4 hours until it reaches room temperature.
  • Preheat the oven to 425°F.
  • Drizzle the remaining olive oil on top of the dough. Use your fingers coated in oil to make dimples all across the dough and sprinkle everything bagel seasoning on top.
  • Bake in the preheated oven for 20 to 30 minutes, or until the top and edges are golden and crispy.
  • Remove from the oven and allow it to cool for 10 to 15 minutes before slicing it into squares.
  • Serve with scallion cream cheese and enjoy!

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