Everything Bagel Focaccia

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
Everything Bagel focaccia

Everything Bagel Focaccia


December 20, 2019


1 cup warm water

2 tsp active dry yeast

1 tsp sugar

2 1/2 cups all-purpose flour

3 Tbsp olive oil, plus extra for drizzling

1 tsp salt

chopped fresh rosemary or everything bagel seasoning blend

flaky salt


1Put 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.)

2Add 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.)

3When 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.)

4Bake for 15-20 minutes, until deep golden. Serve in wedges. Serves 8-12.


About Julie

5 comments on “Everything Bagel Focaccia

  1. Tommy
    January 15, 2020 at 4:09 pm

    Thank you so much for the recipe!
    So simple and so tasty)

    • Julie
      January 21, 2020 at 1:14 pm

      Yay, glad you liked it!

  2. Palyn
    March 27, 2020 at 3:45 pm

    No 2nd rise required?

    Thank you

  3. Karen
    May 10, 2020 at 5:31 pm

    Epicure now makes an everything bagel mix.

    • Julie
      May 11, 2020 at 11:11 am

      yes, it’s great!

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