Sourdough Focaccia With Everything Bagel Seasoning

There is nothing quite like the smell of fresh bread filling your kitchen, but when you combine the tangy complexity of sourdough with the salty, garlicky crunch of everything bagel seasoning, you create something truly magical. This sourdough focaccia is the ultimate crowd-pleaser. It features a shatteringly crisp golden crust, a pillowy soft interior, and those iconic deep dimples filled with pools of rich olive oil. Whether you are a seasoned sourdough pro or a beginner looking to use your active starter, this recipe delivers bakery-quality results with minimal hands-on effort. It is the perfect side for pasta, the ultimate base for a sandwich, or simply a delicious snack to tear and share right off the baking sheet.

Recipe Information

• Prep Time: 20 minutes (plus 12–18 hours fermentation)
• Cook Time: 25 minutes
• Total Time: 18 hours 45 minutes
• Servings: 10 servings
• Difficulty: Medium

Nutrition values

• Calories: 245 kcal per serving
• Protein: 6g
• Carbs: 38g

Why Make This Sourdough Focaccia With Everything Bagel Seasoning

This recipe bridges the gap between a classic Italian flatbread and the beloved flavors of a New York deli. The long fermentation process of the sourdough not only makes the bread easier to digest but also develops a deep, savory flavor that store-bought yeast simply cannot replicate. The everything bagel seasoning adds a punchy textural contrast with its mix of dried garlic, onion, poppy seeds, and sesame seeds. It is a high-reward recipe that requires no kneading, making it accessible for anyone with a bubbly starter and a little bit of patience. Plus, the high olive oil content ensures the bread stays moist for days.

Ingredients

• 100g active sourdough starter (fed and bubbly)
• 375g warm water
• 500g bread flour
• 10g fine sea salt
• 20g extra virgin olive oil (for the dough)
• 1/4 cup extra virgin olive oil (for the pan and drizzling)
• 3 tablespoons everything bagel seasoning
• Flaky sea salt (optional, for finishing)

Directions

Step 1: Mixing the Dough

In a large mixing bowl, whisk together the active sourdough starter and warm water until the starter mostly dissolves. Add the bread flour, sea salt, and 20 grams of olive oil. Mix by hand or with a sturdy spatula until a shaggy dough forms and no dry flour streaks remain. 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: Stretch and Folds

Perform a series of “stretch and folds” to build strength in the dough. Wet your hand, grab one side of the dough, pull it upward, and fold it over toward the center. Rotate the bowl and repeat this four times. Perform three sets of these folds, spaced 30 minutes apart. After the final set, cover the bowl and let the dough rise at room temperature for 8 to 10 hours (or overnight) until it has doubled in size and looks bubbly.

Step 3: The Second Rise in the Pan

Generously coat a 9×13 inch metal baking pan with 2 tablespoons of olive oil. Gently transfer the fermented dough into the pan. Do not force the dough to the corners yet; just flip it once to coat it in oil. Cover the pan and let the dough rest for another 2 to 4 hours. During this time, the dough will naturally spread out to fill 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. Grease your fingers and press them straight down into the dough to create deep dimples all over the surface. The dough should bubble up around your fingers. Sprinkle the everything bagel seasoning evenly across the top, ensuring every inch is covered in those savory seeds and spices.

Step 5: Baking and Cooling

Place the pan on the middle rack of the oven and bake for 20 to 25 minutes. The top should be deeply golden brown, and the edges should be crispy and pulling away from the pan. Remove the pan from the oven and let the focaccia rest for 5 minutes before transferring it to a wire cooling rack. This prevents the bottom from becoming soggy. Slice and serve warm.

Expert Tips for Perfect 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, resulting in a crispier bottom crust. If your everything bagel seasoning contains a lot of salt, go easy on the extra flaky sea salt at the end. Ensure your starter is at its peak activity—it should be bubbly and pass the “float test” in water before you begin. If your kitchen is cold, you can let the dough rise inside an oven that is turned off with the light on to provide a slightly warmer environment.

Delicious Variations

While everything bagel seasoning is the star here, you can customize this recipe easily. Try pressing thin slices of jalapeño into the dimples for a spicy kick, or sprinkle shredded cheddar cheese over the seasoning during the last 5 minutes of baking for a “cheesy everything” vibe. You can also press halved cherry tomatoes or olives into the dough alongside the seasoning for a more Mediterranean twist. For a breakfast version, serve slices of this bread with a thick layer of cream cheese and smoked salmon.

Frequently Asked Questions

Can I use sourdough discard for this recipe?

This recipe relies on the leavening power of an active starter to get those big bubbles. If you use discard, the bread will be much denser and won’t rise as well. Stick to a fed, active starter for the best texture.

What if my dough isn’t stretching to the corners of the pan?

Do not fight the dough! If it resists stretching, cover it and let it rest for 15 to 20 minutes. This relaxes the gluten, allowing you to gently nudge it toward the corners without tearing the bubbles.

How do I prevent the everything bagel seasoning from burning?

The olive oil drizzle helps protect the seeds and garlic from burning. If you find your oven runs very hot, you can tent the pan loosely with foil during the last 10 minutes of baking to prevent the garlic from becoming bitter.

Can I ferment the dough in the fridge?

Yes! After the stretch and folds, you can put the covered bowl in the fridge for up to 48 hours. This “cold ferment” actually improves the flavor and makes the dough even bubblier. Just let it come to room temperature before the final pan proof.

How should I store leftover focaccia?

Store leftovers in an airtight container at room temperature for up to 2 days. To regain that signature crunch, toast the slices in a dry skillet or a toaster oven before eating. You can also freeze individual slices for up to a month.

Conclusion

Sourdough focaccia with everything bagel seasoning is a testament to the beauty of slow-fermented bread. It combines a simple process with explosive flavor, resulting in a loaf that looks and tastes like it came from a high-end artisanal bakery. Whether you serve it at a dinner party or enjoy it as your morning toast, this bread is sure to become a staple in your sourdough rotation. Embrace the dimples, enjoy the crunch, and happy baking!