Seeded topping focaccia
Everything Bagel Focaccia (New York Deli-Inspired)
Toasty garlic, onion, poppy and sesame over a pillowy, olive-oil focaccia — the whole everything-bagel aroma without the boil-and-bake.
- Total
- 4.3 hr
- Hands-on
- 20 min
- Hydration
- 80%
- Skill
- beginner
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Make an 80% hydration focaccia (500 g flour, 400 g water, 10 g salt, 4 g yeast, olive oil), proof in an oiled pan, dimple, and press about 3 tablespoons of everything-bagel seasoning into the oil-filled dimples before baking at 230°C/450°F for 20–24 minutes so the seeds toast without burning.
Why this works
Everything-bagel seeds and dried alliums scorch on a dry, exposed surface. Pushing the seasoning down into the olive-oil pools created by dimpling means the seeds fry gently and the garlic and onion sweeten instead of turning acrid, while the flaky salt stays on top for crunch.
The schedule
~30m hands-on of 4.6h total · same day
- Mix & fold · 30m
- Bulk ferment · 2h
- Proof · 1.5h
- Bake · 22m
- Cool · 15m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Mix
Whisk flour and yeast. Add water and 20 g oil, then salt. Stir to a wet, shaggy dough with no dry flour.
Look for: Sticky and slack — it should pull off the spoon in sheets, not a firm ball.
- 2
Bulk ferment with folds
Do 3 sets of stretch-and-folds in the first hour, then let rise until bubbly and nearly doubled.
Look for: The surface goes domed and blistered; the dough feels airy and jiggly.
- 3
Pan and proof
Oil the pan generously. Transfer the dough, coat the top with oil, and let it relax and puff until it fills the pan.
Look for: It should spread to the corners on its own and wobble when nudged.
- 4
Dimple and season
Oil your fingertips and dimple all the way to the pan bottom so oil pools in the wells. Scatter the everything-bagel seasoning and gently press it into the oiled dimples rather than leaving it dry on the peaks.
Look for: Seasoning should be sitting in glossy oil, not perched dry on top.
Avoid: Seeds sitting dry and exposed will burn — bed them in the oil so they toast instead.
- 5
Bake
Bake at 230°C/450°F for 20–24 minutes until deep gold. If the seeds darken fast, tent loosely with foil for the last few minutes.
Look for: Sesame turns golden and fragrant; the crust is crisp and the edges pull from the pan.
- 6
Cool
Lift onto a rack and cool at least 15 minutes so the crumb sets and the bottom stays crisp.
Look for: The underside sounds hollow and feels firm, not steamy-soft.
What good looks like
- Crumb: Tall, open and tender.
- Crust: Crisp fried bottom; toasted-seed top.
- Height: About 3–4 cm tall.
- Color: Deep gold with golden, not blackened, seeds.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Bitter, burnt-tasting seeds | Seasoning left dry and exposed on the peaks | Press it into the oiled dimples next time, and tent with foil if it darkens early. |
| Seasoning falls off after slicing | Added on top of a dry crust with nothing to hold it | Bed the seeds in oil before baking so they bake into the surface. |
| Dense, flat bread | Under-proofed or dough handled roughly | Proof until visibly puffy and jiggly, and dimple gently without deflating. |
Storing & reheating
Storage: Store cut-side down in a paper bag or loosely wrapped at room temperature up to 2 days.
Freezing: Freeze cooled pieces wrapped tightly up to 1 month.
Reheating: Refresh in a 200°C/400°F oven 4–6 minutes to re-crisp the seeded top.
Contains wheat/gluten and sesame. Poppy seeds present.
Tools & ingredients for this focaccia
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Core pantry
- Bread flour (opens Amazon) ↗ — High-protein bread flour or Italian “00” both work.
- Fine sea salt (opens Amazon) ↗ — Fine sea salt for the dough.
- Instant yeast (opens Amazon) ↗ — Instant (or active dry) yeast keeps for months.
- Extra-virgin olive oil (opens Amazon) ↗ — Use a good EVOO you like the taste of.
- Seeds (opens Amazon) ↗ — Keep sealed; toast for flavor.
- Flaky finishing salt (opens Amazon) ↗ — For the crunchy finish.
You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.
Frequently asked
- Why do my everything-bagel seeds always burn?
- They sit dry and exposed on top. Press the seasoning into the olive-oil dimples so the seeds fry gently, and tent with foil if they darken early.
- Can I add the seasoning after baking?
- You can add a little for color, but it will not toast or stick well. Most of it should go in before baking, bedded in oil.
Keep baking
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Source: https://www.focacciarecipe.com/recipes/everything-bagel-focaccia · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.