Everything Bagel Focaccia
To make Everything Bagel Focaccia, combine all-purpose flour, warm water, and instant yeast, then let the dough do the work before it goes in the oven. Don't rush the rise — that's what actually builds the texture.
Everything bagel seasoning has spent years being shaken onto eggs, avocado toast, vegetables, and probably at least one food that begged to be left alone. Focaccia, however, actually deserves it. A soft dough made with flour, warm water, instant yeast, kosher salt, and olive oil gives all those sesame seeds, poppy seeds, dried onion, and garlic a broad, chewy surface to cling to.
The character of focaccia comes from moisture and olive oil more than complicated kneading. The dough starts shaggy, rises until doubled, and gets spread into an oiled pan where your fingertips create the classic dimples. Those little craters are not decorative busywork; they collect olive oil and seasoning so the top bakes into salty, crisp-edged pockets while the interior stays tender and airy.
A generous layer of everything seasoning and a little flaky salt make this bread useful in the dangerous way fresh bread is useful: you can serve it with soup, split it for sandwiches, put it next to eggs, or stand at the counter tearing off corners until half the pan has disappeared and you have to begin constructing an alibi. Give the dough its rise, use enough olive oil, and let the top get properly golden. The combination lands somewhere between a chewy bagel shop breakfast and a warm bakery focaccia, without requiring you to boil a single piece of dough before coffee.
