There’s something magical about combining two bakery favorites — the chewiness of sourdough focaccia and the bold flavor of everything bagel seasoning. The result? A golden, aromatic bread that’s crunchy on the outside, fluffy inside, and packed with toasty, garlicky flavor in every bite.
This Sourdough Focaccia with Everything Bagel Seasoning recipe is perfect for anyone who loves homemade bread but doesn’t want complicated steps. It’s no-knead, foolproof, and deeply satisfying. With a few folds and plenty of olive oil, you’ll create an artisan-quality loaf that’s ideal for breakfast sandwiches, snack boards, or dipping in hummus and olive oil.
Whether you’re baking for a casual brunch or looking for a bread that keeps well for weekday lunches, this focaccia brings bakery charm straight to your kitchen — no fancy equipment or experience needed.
Why You’ll Love This Recipe
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Big flavor with minimal effort: Everything bagel seasoning adds instant personality.
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Soft, airy crumb: The sourdough base makes the bread pillowy with light tang.
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Crispy edges: Generous olive oil creates that iconic golden crust.
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Versatile: Great for sandwiches, brunch platters, or served warm with soup.
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Naturally vegan: Made with simple plant-based ingredients.
Ingredients You’ll Need
For the Dough:
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500 g (4 cups) bread flour
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400 g (1 ⅔ cups) warm water (around 80% hydration)
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100 g (½ cup) active sourdough starter (fed and bubbly)
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12 g (2 tsp) fine sea salt
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25 g (2 tbsp) olive oil
For the Pan and Topping:
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2–3 tbsp olive oil (for coating pan and drizzling)
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2–3 tbsp everything bagel seasoning (or to taste)
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Optional: sprinkle of flaky sea salt for extra crunch
Tools You’ll Need
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Large mixing bowl
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Dough scraper or spatula
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9×13-inch baking pan or cast iron skillet
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Kitchen scale
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Plastic wrap or damp towel
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Cooling rack
What Is Everything Bagel Seasoning?
This seasoning mix has become a kitchen staple for a reason — it’s savory, crunchy, and aromatic. The blend typically includes:
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Sesame seeds (white and black)
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Dried minced garlic
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Dried minced onion
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Poppy seeds
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Flaky salt
You can make your own at home by combining 1 tablespoon each of sesame seeds, garlic flakes, and onion flakes with 1 teaspoon of poppy seeds and ½ teaspoon of flaky salt. Adjust ratios to taste!
The Secret to Perfect Focaccia Texture
The beauty of focaccia lies in its contrast — crispy crust, tender crumb, and visible air pockets. To achieve that, you need:
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A strong starter: Well-fed sourdough gives lift and flavor.
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High hydration: The wetter dough allows open crumb formation.
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Time: Slow fermentation builds depth of flavor and airy texture.
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Olive oil: Prevents sticking and adds crispness and richness.
This isn’t a bread you rush — it rewards patience with bakery-level results.
Step-by-Step Recipe
Step 1: Feed Your Starter
Start with a healthy, bubbly sourdough starter. Feed it about 6–8 hours before mixing your dough, and make sure it doubles in volume and passes the “float test” (a spoonful floats in water).
Step 2: Mix the Dough
In a large bowl, whisk together the sourdough starter and warm water until dissolved. Add flour and salt, then mix with a spatula until the dough comes together. It should look shaggy and sticky — don’t worry, that’s perfect.
Add olive oil and gently fold until mostly incorporated.
Cover the bowl and rest for 30 minutes.
Step 3: Strengthen the Dough
After resting, perform a stretch and fold technique: grab one side of the dough, lift it up, and fold it over itself. Rotate the bowl 90 degrees and repeat 3–4 times.
Do this 3 times total, spaced 30 minutes apart. This step helps develop gluten and traps air bubbles without kneading.
Step 4: Bulk Fermentation
Cover the dough and let it rise at room temperature (around 75°F / 24°C) for 4–6 hours, or until doubled and bubbly.
You’ll know it’s ready when you can see air pockets forming beneath the surface.
Step 5: Cold Fermentation (Optional but Recommended)
For the best flavor and texture, refrigerate the dough overnight (up to 24 hours). This slow, cold rise develops the sourdough tang and makes the dough easier to handle.
Step 6: Prepare the Pan
Coat your baking pan generously with olive oil — focaccia loves oil, and this step prevents sticking while crisping the crust.
Remove the dough from the fridge, scrape it into the pan, and turn it once to coat both sides in oil. Let it relax for 30 minutes.
Step 7: Shape and Proof
Gently stretch the dough toward the pan edges using oiled fingers. Don’t press too hard; you want to preserve the gas bubbles.
Cover and let it proof for another 2–3 hours at room temperature until jiggly and airy.
Step 8: Dimple and Season
Preheat your oven to 425°F (220°C).
Drizzle olive oil over the surface. Using your fingertips, press dimples all over the dough. This signature step helps trap oil and seasoning in the little wells.
Sprinkle everything bagel seasoning evenly over the top. Add a few pinches of flaky sea salt if desired.
Step 9: Bake
Bake for 25–30 minutes, or until the focaccia is golden brown and the edges are crispy.
For extra crunch, bake for an additional 5 minutes or briefly broil at the end (watch carefully!).
Step 10: Cool and Serve
Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice into squares or long strips and serve warm.
Flavor and Texture Notes
This focaccia has a crispy bottom crust, fluffy interior, and bold, toasty flavor. The combination of olive oil and everything bagel seasoning gives you a perfect balance of savory, nutty, and aromatic notes.
Each bite delivers the comforting chew of sourdough with the crunch of sesame and the aroma of roasted garlic — simple yet addictive.
Serving Ideas
This bread is incredibly versatile. Try it:
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For breakfast: Toast a slice and top with avocado or cream cheese.
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For lunch: Use as sandwich bread for turkey, grilled veggies, or hummus wraps.
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For dinner: Serve alongside soups, stews, or pasta dishes.
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As an appetizer: Cut into small squares and serve with olive oil dips.
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For entertaining: Slice into strips and add to a charcuterie board with cheeses and olives.
Expert Tips for Success
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Use bread flour – It gives better rise and structure than all-purpose.
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Don’t skimp on olive oil – It ensures a golden, crunchy crust.
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Handle the dough gently – Preserve those air pockets for the best texture.
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Proof until bubbly – Underproofed dough will bake up dense.
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Cool before cutting – Letting it rest keeps the crumb light and airy.
Customization Ideas
Once you’ve mastered the base, try mixing and matching flavors:
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Cheesy Twist: Add shredded mozzarella or Parmesan before baking.
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Spicy Kick: Sprinkle chili flakes or drizzle with chili oil post-bake.
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Herb Blend: Combine everything seasoning with dried rosemary or thyme.
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Sweet-Savory: Add caramelized onions or roasted garlic underneath the topping.
Storage and Reheating
Room Temperature:
Keep in an airtight container or wrapped in foil for up to 2 days.
Refrigerator:
Store for up to 5 days. Reheat in the oven at 375°F for 5–10 minutes.
Freezer:
Slice and freeze for up to 2 months. Reheat directly from frozen for 10–12 minutes.
Reheating Tip:
Brush the top with a little olive oil before reheating to refresh the crust’s texture.
Nutrition Benefits
This sourdough focaccia is made from simple, wholesome ingredients:
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Natural fermentation improves digestibility and enhances flavor.
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Healthy fats from olive oil support heart health.
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Lower glycemic index compared to commercial yeast breads.
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No added sugar or preservatives.
It’s a naturally vegan, clean-eating bread that feels indulgent but fits a balanced lifestyle.
Troubleshooting
Why is my focaccia dense?
It may have been underproofed. Allow more time during the bulk or final rise.
Why is it sticking to the pan?
Make sure to oil the pan generously — focaccia dough is high-hydration and can cling easily.
Can I use all-purpose flour?
Yes, though bread flour gives a slightly chewier texture and taller rise.
Can I skip the cold fermentation?
You can, but the flavor will be milder. Overnight rest makes a big difference.
What if my seasoning burns?
Add a drizzle of olive oil before baking to protect the topping from scorching.
FAQs
Can I make this recipe without a sourdough starter?
You can substitute 1 packet (7 g) of instant yeast and reduce rise time, but you’ll lose some flavor complexity.
Can I use homemade everything bagel seasoning?
Absolutely! It’s simple and lets you control salt levels.
Can I add toppings under the seasoning?
Yes — try thin tomato slices, olives, or caramelized onions before sprinkling the seasoning.
What’s the best oil for focaccia?
Extra virgin olive oil for flavor and crispness — don’t substitute with butter or neutral oils.
How do I serve leftovers?
Toast slices and top with cream cheese, hummus, or scrambled eggs for an easy breakfast.
Why You’ll Keep Making This
This Everything Bagel Sourdough Focaccia has that perfect mix of comfort and creativity. It’s the kind of bread that makes your kitchen smell incredible and your guests ask for seconds (and the recipe).
The tangy sourdough base, crisp olive oil crust, and aromatic bagel seasoning make it a true crowd-pleaser — one that’s as good for everyday snacking as it is for special gatherings.
It’s also highly forgiving: whether you bake it same-day or after an overnight rest, it turns out beautifully golden and flavorful every time.
Once you try it, you’ll find yourself making it again and again — because it’s that good.
