Friends and my husband enjoyed my go-to focaccia so much that I decided to do an encore for a party we hosted this weekend, but this time with an everything bagel topping. I don’t know about you, but if I’m going to eat a bagel I don’t even glance at anything but everything – that salty, garlic and oniony, poppy and sesame seedy magic is easy to throw together and can make all kinds of other breads more delicious. Yum!
- Total Time: 3 hr 5 min
- Active: 20 min
- Yield: 8 to 10 servings
- 1 3/4 cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour, plus additional for kneading
- 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
- 1 teaspoon dried Herbs de Provence seasoning
- 1 cup extra-virgin olive oil, divided
- 1/4 cup sesame seeds
- 1/4 cup poppy seeds
- 3 tablespoons dried onion flakes
- 3 tablespoons dried garlic flakes
- 2 tablespoons coarse sea salt
- Combine the warm water, yeast, and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
- In the bowl of a standing mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup of the olive oil, and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
- Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
- Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
- Coat a cookie sheet or jelly roll pan with the remaining 1/2 cup olive oil. This may seem excessive, but focaccia is an oily crusted bread – it should be swimming!
- Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. The holes will create the characteristic craggy look of focaccia.
- Put the dough in the warm place until it has in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F and make the everything seasoning.
- Toss the sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes, and salt together in a small bowl. Any that’s left over (I only used about half) can be stored in an airtight container for up to 1 month.
- Liberally sprinkle the top of the focaccia with the everything seasoning and lightly drizzle a little oil on top.
- Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
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