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Doesn’t focaccia bread with Everything Bagel Seasoning from Trader Joe’s sound amazing??
This is one of the best ways to use Everything But The Bagel Seasoning from Trader Joe’s.
In this recipe for fresh homemade focaccia bread topped with seeds (perfected by Chef Hubs), you’ll learn how to make focaccia bread topped with seeds everyone will love. It’s so good!
You can make the focaccia dough days in advance, then bake it the day of, or the day before, serving it.
Let’s make it…
Ingredients for focaccia with Everything Bagel Seasoning
The star of this focaccia bread flavor is absolutely the Everything Bagel Seasoning from Trader Joe’s. You’ll need about a tablespoon of everything seasoning to top the bread.
In addition, this bread recipe calls for flour, dry yeast, water, sea salt, extra virgin olive oil. Use a good quality olive oil to top focaccia.
What’s in Everything But The Bagel Seasoning?
In this very popular Trader Joe’s seasoning you’ll find sesame seeds, onion, salt, and poppy seeds.
How to make focaccia bread with everything seasoning
Here are the basic steps to adding bagel seasoning topping to focaccia bread. See the recipe for specifics.
Step 1. Stir together flour and dry yeast. And in another bowl, whisk together water and sea salt until salt dissolves into the liquid.
Step 2. Combine mixtures together and form a dough ball.
Step 3. Knead dough.
Step 4. Let the focaccia rest again, then knead again. Repeat this step one or two more times.
Step 5. Cover focaccia with plastic and let the dough rise on the counter for 2 hours, or in the fridge overnight (up to 6 days, according to our focaccia bread fermentation experiment).
Step 6. Stretch focaccia dough to fit a large pan.
Step 7. Let dough rise 45 – 60 minutes.
Step 8. Dimple the dough with fingertips until focaccia dough is covered with little holes.
Step 9. Once dough is dimpled, let it rise for another 45 – 60 minutes for the final proof.
Add Everything Bagel Seasoning to focaccia dough
Step 10. It’s time for toppings!! Top the dough with ½ tablespoon of olive oil.
Then add the Everything But The Bagel Seasoning from Trader Joe’s.
Step 11. Bake focaccia for 20-30 minutes. Once done, transfer to a wired baking rack and drizzle on olive oil as desired.
Is this a focaccia recipe for beginner bakers?
It’s really easy to build on this basic focaccia recipe for beginners. You’ll love using Trader Joe’s Everything Bagel Seasoning on focaccia.
Even if you’re never made bread before – this one is easy and you can do it!
Focaccia has a few steps to it, but they’re easy to get the hang of and that’s why I recommend this as one of the best bread recipes for beginners.
Try this bread for sandwiches
Here’s a gourmet brunch idea… make a focaccia breakfast sandwich with bacon and egg and mozzarella cheese. It all comes together in about 20 minutes and tastes like eating at a cafe – – all while in your PJs at home!
For lunch or dinner, learn how to make chicken breast in 20 minutes to turn this tasty everything focaccia bread into chicken sandwiches. Like crispy chicken? See this recipe for crispy Italian chicken breast. And, you could always use sous vide chicken breast tenders, too.
For simple dinners, check out how to make pizza at home with store bought dough.
Final tips for making this everything bagel focaccia bread
- Try adding different flavors with focaccia toppings like cherry tomatoes, thinly sliced onions, or olives.
- Make the focaccia dough up to a few days in advance of baking it.
- Store leftover focaccia in an airtight container for up to 5 days.
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Find new ways to enjoy your favorite food… get inspired with my new book – The Home Chef’s Sous Vide Cookbook.
Focaccia Bread With Everything Bagel Seasoning From Trader Joe's Recipe | Sip Bite Go
Doesn’t focaccia with Everything Bagel Seasoning sound amazing?? This is one of the best ways to use Everything Bagel Seasoning from Trader Joe’s. A great bread for beginners!
- 4 1/2 cups flour (bread or all purpose)
- 1/4 tsp dry yeast
- 2 cups water warm, 100 degrees Fahrenheit
- 3/4 tsp sea salt coarse
- 3.5 tbsp extra virgin olive oil divided
- 1 tbsp Everything Bagel Seasoning
- Additional olive oil, as desired
In a large mixing bowl, stir together flour and dry yeast. Make a small well in the center of flour mixture and set aside. In a separate bowl, whisk together water and sea salt until salt dissolves into the liquid.
Pour salt water mixture and 2 tablespoons olive oil into the flour bowl. Stir with your hands or spatula until a ball forms.
Grease a clean large mixing bowl with ½ tablespoon olive oil. Add dough and knead it together by folding each corner into itself for about 1 minute. Cover dough with a damp towel and let it rest for 15 minutes.
Knead dough again for one minute. Let the focaccia dough rest again, covered with a damp cloth. Repeat this step one or two more times, for a total of about 45-60 minutes of kneading and resting.
Cover focaccia with plastic and let the dough rise on the counter for 2 hours, or in the fridge overnight (up to 6 days, according to our fermentation experiment). The dough should be almost double in size.
Liberally spread ½ tablespoon of olive oil on the bottom and sides of a 9x13” baking pan. All areas the focaccia will touch should be covered. Add focaccia dough to the oiled baking pan. Stretch dough, pushing it to fit the shape of the baking pan. It might be hard to stretch the dough to the pans corners. If you're having trouble stretching the dough, cover the dough with a damp cloth and let sit for 10 minutes. That will give the dough time to relax, making it easier to stretch.
The first rise in the pan. Once the dough is stretched to fit the corners of the baking pan, cover the baking pan with a damp towel and set aside in a warm area for 45 - 60 minutes to rise. A sunny window or oven with just the light on (which will make it ~85 degrees) is perfect.
Once the dough rises in the pan, set out a small bowl of water next to the raw focaccia dough. Dimple the dough by dipping your fingertips in water, then dip them in focaccia dough to create small holes. Repeat until focaccia dough is covered with little holes.
Time for the final rise. Once the dough is dimpled, cover with a damp towel and set aside in a warm area (sunny window or oven with the light on) for 45 - 60 minutes to final proof.
Finish and bake. After the final proof is complete, preheat the oven to 450 degrees. Top the dough with ½ tablespoon of olive oil. Add Everything Bagel Seasoning.
Bake focaccia for 20-30 minutes until the top is golden brown and the internal temperature reads 190 degrees on a thermometer. Transfer focaccia bread to a wired baking rack. Add a drizzle of olive oil if desired.
● Try adding different flavors with focaccia toppings like cherry tomatoes, thinly sliced onions, or olives.
● Make the focaccia dough up to a few days in advance of baking it.
● Store leftover focaccia in an airtight container for up to 5 days.