The First Bite That Changed Everything
The smell hit me first—garlic, onion, sesame—wafting from the bakery counter. I watched the baker pull out a golden focaccia, dimpled and glistening with oil. My first bite was pure crunch, then pillowy softness inside. Ever wondered how bagel magic could meet focaccia’s airy charm? This recipe answers that. Now I make it weekly, always with extra cream cheese schmear.My Dough Disaster Turned Win
My first try, I forgot to oil my hands before folding. The dough stuck like glue! I panicked but scraped it off, added more oil, and kept going. The result? Still delicious. Cooking teaches patience—and that messes can taste amazing. Share your own kitchen fails below!Why This Bread Stands Out
– The slow rise gives it bubbles like a sourdough, but lighter. – Toasted sesame seeds add nutty crunch against creamy cheese. Which flavor combo surprises you most—garlic powder or scallions? Try both and tell me your pick!From Italy to Your Breakfast Table
Focaccia hails from Italy, where bakers dimple dough for extra crispness. Bagel seasoning? A New York deli twist. *Did you know “everything” mix was created to use leftover seeds?* Now they’re a power duo. Would you try this with other spices? Comment your ideas!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| All purpose flour | 4 2/3 cup | |
| Salt | 2 1/4 teaspoon | |
| Granulated white sugar | 1 teaspoon | |
| Active dry yeast | 2 1/4 teaspoons | |
| Water, lukewarm | 2 1/3 cup | |
| Olive oil | 8 tablespoons | split in half |
| Everything bagel seasoning | 1 tablespoon | |
| Cream cheese, room temperature | 8 ounces | |
| Heavy cream | 2 tablespoons | |
| Scallions | 4 | sliced thinly |
| Grated parmesan | 1/4 cup | |
| Black pepper | To taste | |
| Garlic powder | To taste |
How to Make Everything Bagel Focaccia
Step 1 Mix water, salt, sugar, and yeast in a bowl. Whisk until smooth. Add flour and stir until dough forms. It should be soft and stretchy.
Step 2 Grease a bowl with olive oil. Plop the dough in. Cover with plastic wrap. Let it sit 45 minutes.
Step 3 Uncover and fold dough 4 times. Pull edges up and over. Let rest 30 minutes. Repeat folding once or twice more.
Step 4 Chill dough overnight. Next day, grease a 9×13 pan. Spread dough in it. Let rise 2–4 hours.
Step 5 Dimple dough with oiled fingers. Sprinkle everything bagel seasoning. Bake at 425°F until golden. Cool before slicing. (Hard-learned tip: Use lukewarm water, not hot. Hot water kills yeast.) What’s the best way to test if dough has risen enough? Share below! Cook Time: 30 minutes Total Time: 24 hours (hands-on 90 minutes) Yield: 8 slices Category: Bread, Snack
3 Fun Twists on Everything Bagel Focaccia
Cheesy Jalapeño Add shredded cheddar and diced jalapeños to the dough. Spicy and gooey!
Garlic Herb Swap everything seasoning for garlic powder and dried herbs. Perfect for dipping.
Sweet Cinnamon Skip the salt. Use cinnamon sugar instead. Serve with honey butter. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Focaccia
Pair with a crisp salad or tomato soup. Top with extra scallion cream cheese. Drink ideas: Iced tea (non-alcoholic) or a light lager (alcoholic). Both cut the richness. Which would you choose tonight? Tell me below!
Storing and Reheating Your Focaccia
Keep leftover focaccia fresh by wrapping it in foil. Store at room temp for 2 days or freeze for up to a month. To reheat, pop slices in a toaster or warm oven for 5 minutes. *Fun fact*: Day-old focaccia makes killer croutons! Batch-cook tip: Double the dough and freeze half before baking. Why this matters: Proper storage keeps the texture crispy, not soggy. Ever tried reviving stale bread? Share your tricks below!Fix Common Focaccia Fails
Dense dough? Your yeast might be old—test it in warm water first. Too sticky? Dust hands with flour, not oil, during folds. Burnt topping? Tent foil over the pan after 15 minutes. Why this matters: Small tweaks save time and ingredients. I once forgot the salt—lesson learned! What’s your biggest baking blunder?Your Focaccia Questions, Answered
Q: Can I make this gluten-free?
A: Swap all-purpose flour for a 1:1 gluten-free blend. Add 1 tsp xanthan gum for stretch.
Q: How far ahead can I prep the dough?
A: Chill it up to 48 hours for deeper flavor.
Q: What’s a good cream cheese swap?
A: Try whipped goat cheese or vegan cream cheese.
Q: Can I halve the recipe?
A: Yes! Use an 8×8 pan and bake 5 minutes less.
Q: Missing everything seasoning?
A: Mix sesame seeds, garlic flakes, salt, and onion powder.
Let’s Bake Together!
This focaccia is my go-to for potlucks—always disappears fast! Tag @SpoonSway on Pinterest with your creations. Did you stuff yours with extra goodies? Tell me below! Happy cooking! —Sarah Cooper.
