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!
Prep Time5 hourshrs
Cook Time20 minutesmins
Finish Time5 minutesmins
Total Time5 hourshrs25 minutesmins
Course: Side Dish
Cuisine: American, Italian
Keyword: Bread with Everything Bagel Seasoning, Everything Bagel focaccia bread, Focaccia bread with Everything Bagel Seasoning, Focaccia with Everything Bagel Seasoning, Focaccia with seeds
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.
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Notes
● 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.