No Knead Sourdough Focaccia With Everything Bagel Seasoning

There is something magical about the combination of a bubbly, olive-oil-soaked sourdough focaccia and the salty, savory crunch of everything bagel seasoning. This recipe takes the stress out of bread making by eliminating the need for tedious kneading. You simply mix the ingredients, let time do the heavy lifting, and wake up to a dough that is ready to transform into a golden, pillowy masterpiece. Whether you are a seasoned sourdough pro or a beginner looking for a foolproof bake, this no-knead sourdough focaccia is the ultimate crowd-pleaser that brings the best of a New York deli right into your kitchen.

Recipe Information

• Prep Time: 15 minutes (active)
• Cook Time: 25 minutes
• Total Time: 18 hours 40 minutes (includes fermentation)
• Servings: 12 servings
• Difficulty: Easy

Nutrition values

• Calories: 215 kcal
• Protein: 5g
• Carbs: 36g

Why Make This No Knead Sourdough Focaccia With Everything Bagel Seasoning

This recipe is a game-changer for busy bakers. Because it is a “no-knead” dough, you rely on a long fermentation process to develop gluten and flavor, resulting in a complex, tangy crumb that store-bought bread cannot match. The addition of everything bagel seasoning—a mix of sesame seeds, poppy seeds, dried onion, garlic, and salt—adds a bold texture and savory punch that complements the rich olive oil perfectly. It is incredibly versatile, serving as the perfect side for pasta, a base for gourmet sandwiches, or a standalone snack that disappears in minutes.

Ingredients

• 100g active sourdough starter (bubbly and fed)
• 375g warm water
• 10g honey or maple syrup
• 500g bread flour (all-purpose also works)
• 10g fine sea salt
• 50ml high-quality extra virgin olive oil (divided)
• 3 tablespoons everything bagel seasoning
• Flaky sea salt (optional, for finishing)

Directions

Step 1: Mix the Initial Dough

In a large mixing bowl, whisk together the active sourdough starter, warm water, and honey until the starter dissolves into a milky liquid. Add the bread flour and sea salt. Use a sturdy spatula or your hands to mix until no dry flour remains and a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes to allow the flour to hydrate.

Step 2: Perform Stretch and Folds

After the rest, wet your hands and perform one set of “stretch and folds.” Reach under one side of the dough, pull it upward, and fold it over the center. Rotate the bowl and repeat this 4 times until the dough feels slightly more cohesive. Cover and let the dough ferment at room temperature for 12 to 14 hours (overnight). The dough should double in size and show visible bubbles on the surface.

Step 3: Transfer to Pan and Second Rise

Generously coat a 9×13 inch metal baking pan with 2 tablespoons of olive oil. Gently tip the fermented dough into the pan. Do not force it to the edges yet. Flip the dough once so it is coated in oil. Let it rest uncovered in a warm spot for 2 to 4 hours. During this time, the dough will naturally spread to fill the corners of the pan and become very jiggly.

Step 4: Dimpling and Seasoning

Preheat your oven to 425°F (220°C). Drizzle the remaining olive oil over the top of the dough. Using your fingertips, press straight down into the dough to create deep dimples all over the surface. Sprinkle the everything bagel seasoning evenly across the top, ensuring every inch is covered. Add a tiny pinch of flaky sea salt if your seasoning blend is low on salt.

Step 5: Baking and Cooling

Place the pan on the middle rack of the oven. Bake for 20 to 25 minutes, or until the top is a deep golden brown and the edges look crispy. Remove the pan from the oven and let the focaccia cool in the pan for 5 minutes. Transfer the bread to a wire rack to prevent the bottom from getting soggy. Slice into squares and serve warm.

Expert Tips for Perfect No Knead Sourdough Focaccia With Everything Bagel Seasoning

For the best results, use a metal baking pan rather than glass or ceramic. Metal conducts heat more efficiently, which guarantees those coveted crispy, fried-bottom edges. If your kitchen is cold, the overnight fermentation might take longer; look for the dough to be jiggly and full of air bubbles rather than following the clock strictly. Also, ensure your everything bagel seasoning is fresh; older spices lose their aromatic garlic and onion punch quickly. Finally, don’t be shy with the olive oil—focaccia is essentially a “fried” bread, and the oil is what gives it that iconic texture.

Delicious Variations

While everything bagel seasoning is the star, you can customize this bread easily. Try adding sliced jalapeños and shredded cheddar cheese on top for a spicy kick. You can also press halved cherry tomatoes and fresh rosemary needles into the dimples alongside the seasoning. For a Mediterranean twist, add some crumbled feta and kalamata olives before baking. If you prefer a bit of heat, drizzle the finished bread with hot honey immediately after it comes out of the oven.

Frequently Asked Questions

Can I use sourdough discard instead of an active starter?
Yes, but the rise time will be significantly longer and the texture may be denser. For best results with discard, add a half teaspoon of commercial yeast to help the dough lift.

How do I store leftover focaccia?
Store leftovers in an airtight container at room temperature for up to two days. To revive the crispiness, toast slices in a pan or a toaster oven before eating.

My dough is too sticky to handle, what should I do?
Sourdough focaccia dough is naturally high hydration and very sticky. Avoid adding more flour. Instead, keep your hands wet with water or oil when handling the dough to prevent it from sticking to your skin.

Can I let the dough ferment in the fridge?
Absolutely. A cold ferment (up to 3 days) will actually develop a much deeper, sour flavor. Just make sure to let the dough come to room temperature and finish its second rise in the pan before dimpling.

Why didn’t my dough get big bubbles?
This usually happens if the starter wasn’t active enough or the fermentation time was too short. Ensure your starter is doubling in its jar within 4-6 hours of feeding before you use it for bread.

Conclusion

This No Knead Sourdough Focaccia With Everything Bagel Seasoning is the perfect marriage of simplicity and sophisticated flavor. By letting the sourdough starter and time do the work, you achieve a professional-quality loaf with minimal physical effort. The salty, crunchy topping makes every bite exciting, and the soft, airy interior provides the perfect contrast. Give this recipe a try for your next dinner party or weekend brunch, and enjoy the incredible aroma of fresh bread filling your home!