Deliciously Easy Everything Bagel Focaccia Bread

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There are few things better than pulling a warm, golden loaf of everything bagel focaccia bread out of the oven. The smell alone is enough to stop everyone in their tracks, that mix of garlic, sesame, and onion baked into olive-oil-rich, pillowy bread? Absolute heaven.

I first made this bread on a lazy Sunday morning when I couldn’t decide between baking a batch of everything bagels or my usual focaccia. So, in true “why not both?” fashion, I combined the two. The result was this magical hybrid: chewy, salty, garlicky, and crisp-edged focaccia topped with everything bagel seasoning. It’s the best of both worlds, like your favorite bagel and your favorite bakery loaf had a really delicious baby.

A freshly baked everything bagel focaccia bread in a blue baking dish lined with parchment paper, resting on a striped tablecloth.

Why You’ll Love This Everything Bagel Focaccia Bread

If you’re new to homemade bread, this is the perfect place to start. Focaccia is one of the most forgiving doughs out there. You don’t need a stand mixer, fancy tools, or even much experience. Just a big bowl, a baking pan, and some good olive oil.

Here’s why this one’s a keeper:

It’s easy. No kneading, no stress, and minimal cleanup.
It smells incredible. Your kitchen will instantly smell like a bakery-meets-bagel shop.
It’s versatile. Eat it for breakfast, brunch, or dinner. Serve it warm, dip it in olive oil, or make it into sandwiches.
It’s impressive. It looks like you spent hours in the kitchen (even though it’s mostly hands-off time).

And honestly? Once you’ve had this, you’ll wonder why you ever settled for plain bread with your eggs or soups.

A hand holding a slice of freshly baked everything bagel focaccia bread, showcasing its golden crust and fluffy interior, with the whole loaf in the background.

The Inspiration

I’m a big believer that food should make you smile, especially homemade bread. There’s something almost therapeutic about stirring together simple ingredients and watching them rise into something beautiful.

When I worked night shifts as a nurse practitioner, I used to bake on my days off just to unwind. I’d make focaccia because it didn’t require precision or stress, and the long rise gave me time to catch up on life (and sleep).

One weekend, I had a leftover jar of everything bagel seasoning sitting on the counter. I sprinkled a little onto the dough before baking, and that first bite changed everything. It was soft, flavorful, and somehow nostalgic. Like Sunday mornings at my favorite café, only better because I made it myself.

A freshly baked loaf of everything bagel focaccia bread, sliced to reveal its soft, pillowy interior and topped with a blend of seasoning.

Ingredients You’ll Need

You only need a handful of pantry staples to make everything bagel focaccia bread. Here’s what goes into it and why each one matters:

4 cups all-purpose flour: The base for that soft, chewy texture.
1 ¾ cups warm water (110°F): Warm, not hot! It wakes up the yeast without killing it.
1 packet active dry yeast (2 ¼ tsp): The secret to those beautiful air pockets.
1 ½ tsp granulated sugar: A little food for the yeast and just enough to enhance flavor.
2 tsp salt: Balances the dough and deepens flavor.
2 tbsp olive oil (plus more for drizzling): Adds richness and helps get that golden, crisp crust.
1 tbsp everything bagel seasoning: The star of the show, loaded with sesame, garlic, onion, and salt.
1 garlic clove, thinly sliced: Adds subtle garlicky aroma and flavor that ties everything together.

Ingredient Notes

Flour: All-purpose works best here, but bread flour will give you slightly more chew if you prefer.
Olive oil: Go for a good-quality extra virgin olive oil, it really shines in focaccia.
Everything bagel seasoning: Store-bought works perfectly, but you can also make your own with sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt.

A hand holding a jar of Trader Joe's 'Everything But the Bagel' seasoning blend with a bowl of risen dough in the background.

When to Serve This Bread

One of my favorite things about everything bagel focaccia bread is how it fits into almost any moment of the week.

On busy mornings, I’ll slice it warm from the pan, spread on a little cream cheese, and eat it standing over the counter with my coffee. (No shame, it’s that good.)

When friends come over for brunch, I slice it into big squares and serve it alongside eggs, lox, or avocado. It’s always the first thing to disappear.

And during the holidays? Oh, it’s a star. I’ll bake a pan in the morning, wrap it in parchment, and bring it to family gatherings. It travels beautifully and makes the entire car smell like a bakery.

You can serve it:

With soup on a chilly evening
As a breakfast side with smoked salmon and cream cheese
Alongside salads or pasta
Cut into strips for a snack board
Or as an easy “bread gift” for neighbors or friends (everyone loves homemade focaccia!)

It’s one of those recipes that feels special, even when you make it on a whim.

A freshly baked loaf of everything bagel focaccia bread with a golden crust, dimples on the surface, and sprinkled with sesame and black seeds.

Step-by-Step Instructions

Let’s walk through the process together, it’s easy, I promise.

1. Activate the Yeast

In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for 5–10 minutes until foamy.

A clear glass bowl containing a light liquid mixture with a wooden spoon resting inside, placed on a striped towel.

Tip: If it doesn’t foam up, your yeast may be expired or your water too hot. Try again with fresh yeast and slightly cooler water.

2. Mix the Dough

Add flour and salt. Stir with a wooden spoon or spatula until the dough forms a rough, sticky ball. It will look messy, that’s okay!

This is what I love about focaccia, you don’t have to knead it. The magic happens while it rests.

A glass bowl containing sticky, unbaked focaccia dough mixed with a wooden spoon, set on a wooden surface with striped kitchen cloth.

A bowl containing a ball of dough with a wooden spoon resting beside it, set on a striped kitchen towel.

3. Let It Rise (First Rise: 4-5 hours)

Lightly oil the ball of dough and transfer it to a new bowl.

A glass bowl containing a ball of dough coated in olive oil, with a second empty bowl in the background and a wooden stick resting on the edge.

A ball of dough resting in a glass bowl on a striped kitchen towel, ready for rising.

Cover the bowl with plastic wrap or a clean towel. Let it rest at room temperature for 4–5 hours, or until the dough has doubled and looks bubbly and elastic.

If your kitchen is cool, pop it into the oven (turned off) with the light on. It’s the perfect warm, cozy spot for yeast to do its thing.

4. Prepare the Pan

Once the dough has risen, drizzle olive oil into a 9×13 pan, don’t be shy here! You want a generous coating so the bottom crisps beautifully. Sprinkle a little everything bagel seasoning in the pan, too, for extra crunch and flavor.

A bowl of risen focaccia dough next to an empty baking dish, set on a striped kitchen towel.

A bowl of risen focaccia dough topped with everything bagel seasoning, resting on a striped kitchen towel.

5. Shape the Dough

Use two forks to gently pull the edges of the dough toward the center, rotating the bowl as you go. You’ll feel it tighten into a loose ball. Then sprinkle with some everything bagel seasoning.

A close-up view of a ball of dough for everything bagel focaccia, resting in a glass bowl, with visible specks of seasoning on the surface.

Coat your hands in olive oil (trust me, this part’s fun) and transfer the dough to the pan. Spread it gently so it fills the corners. Sprinkle a little more everything seasoning on top.

6. Second Rise

Cover and let it rise again for about 1 hour, or until it’s light and puffy.

A loaf of unbaked everything bagel focaccia bread resting in a baking dish, topped with olive oil and seasoning.

A close-up view of unbaked everything bagel focaccia dough in a baking pan, resting and rising, with visible air bubbles and flecks of seasoning on top.

7. Add the Toppings and Dimple

Drizzle 1–2 tablespoons of olive oil over the dough. Then, use your fingertips to press dimples all over the surface, this is where the oil pools and creates that signature focaccia texture.

A pan filled with dough for everything bagel focaccia, topped with garlic slices and a sprinkle of seasoning, resting before baking.

Prepared everything bagel focaccia bread dough in a blue baking dish, topped with seasoning and surrounded by a bowl of olive oil and garlic slices.

Sprinkle more everything bagel seasoning over the top, then scatter the thinly sliced garlic. Press the garlic slices gently into the dough so they stay put and don’t burn.

A close-up of unbaked everything bagel focaccia bread sitting in a lined baking pan, showing dimples on the surface and sprinkled with black sesame and seasoning.

A freshly baked everything bagel focaccia bread, resting in a parchment-lined pan, showcasing its airy texture and dimples on the surface.

8. Bake

Bake at 400°F for 25–30 minutes, or until golden brown and crisp around the edges.

Let it cool for about 10 minutes before slicing. This helps the structure set, and prevents you from burning your mouth (been there).

A golden loaf of everything bagel focaccia bread, baked in a blue handled pan, resting on parchment paper.

Serving Ideas

This everything bagel focaccia bread is so good on its own that it rarely makes it to the table in one piece at my house. But if you do want to serve it, here are some of my favorite ways:

For breakfast: Warm with cream cheese, avocado, or eggs.
For lunch: Slice in half and make a sandwich with turkey, cheese, and arugula.
With soup: It’s incredible with tomato soup, sweet potato soup, or any creamy soup.
As an appetizer: Cut into squares and serve with olive oil, balsamic, or whipped ricotta for dipping.
For brunch parties: Slice into strips and serve on a charcuterie board with cream chese. It looks fancy, but it’s secretly easy.

Close-up of a golden loaf of everything bagel focaccia bread, showing its airy texture and sprinkled seasoning on top.

Everything Bagel Focaccia Variations and Flavor Ideas

Once you’ve made this once, the possibilities open up fast. Think of this recipe as your base, you can build endless versions from here.

Here are a few of my favorites:

Cheddar and Jalapeño: Add shredded sharp cheddar and thinly sliced jalapeños on top before baking.
Rosemary and Garlic Everything: Mix chopped rosemary into the dough for an herby twist.
Smoked Salmon Brunch Focaccia: Top baked focaccia with cream cheese, lox, red onion, and capers.
Parmesan Everything: Sprinkle parmesan and everything seasoning for an extra-crispy, cheesy crust.
Sweet & Savory: Try a light drizzle of honey after baking for a salty-sweet balance that’s unexpectedly addictive.

You can even switch up the seasoning, “everything bagel seasoning” comes in variations like garlic & herb, jalapeño, or even maple. Experiment and make it your own!

Check out our other focaccia recipes:

Easy 5-Hour Pumpkin Focaccia with Pumpkin Pie Spice: The Perfect Fall Bread

Olive, Garlic and Rosemary Focaccia: Best Cozy Bread for Holidays and Fall Suppers

Easy 5 Hour Focaccia: A Foolproof Recipe for Beginners

Ingredient Substitutions

Flour: Try whole wheat flour for a heartier texture (use half all-purpose, half whole wheat).
Yeast: Instant yeast can be substituted, no need to proof, just mix it directly with the flour.
Olive oil: Avocado oil works if that’s what you have on hand.
Everything bagel seasoning: Make your own blend with sesame seeds, poppy seeds, garlic flakes, onion flakes, and flaky salt.
Garlic: Swap for roasted garlic cloves or garlic powder if you prefer a milder flavor.

Make Ahead, Storage, and Freezing

Make Ahead:

You can refrigerate the dough after the first rise (covered) for up to 24 hours. Let it come to room temperature before shaping and baking.

Croutons:

If you cant eat all the focaccia, this bread also makes great croutons. On day 3 or 4 when the bread starts to get stale, cut up the focaccia into squares and toss with olive oil. Then spread on a sheet pan and roast for 15-20 minutes at 375°F. Stirring halfway through. Check out our crouton recipe here!

Storage:

Store at room temperature in an airtight container or bag for up to 3 days.

Freezing:

Let the baked focaccia cool completely. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months.
To reheat, bake at 350°F for about 10 minutes, or until warmed through.

Serving This Bread for Brunch or Holidays

I can’t count how many times this everything bagel focaccia bread has saved me during the holidays. It’s the perfect “make-ahead” bread for brunch, dinner parties, or family gatherings because it tastes just as good the next day.

Here’s how I love to use it:

Holiday Brunch: Serve it warm with a side of whipped cream cheese, lox, and sliced cucumbers. It’s like a deconstructed bagel platter but way easier.
Thanksgiving Side: Focaccia is the ultimate bread basket upgrade. It pairs beautifully with turkey, gravy, and all the sides.
Gift Giving: Wrap a loaf in parchment and tie with twine for a simple, homemade food gift.
Party Appetizer: Cut into bite-sized squares and serve with olive oil and balsamic vinegar for dipping.

During December, I’ll even sprinkle a little flaky salt and fresh rosemary on top for a “holiday” version. It looks festive and always gets compliments.

The best part? You can bake it the night before, and it’ll still taste amazing the next day, just reheat it in the oven for 10 minutes to bring back that crisp edge.

Close-up of a golden-brown focaccia bread topped with sesame seeds and black sesame seeds, showcasing its bubbly texture and crisp edges.

Tips for Perfect Everything Bagel Focaccia Bread

Don’t skimp on olive oil, it gives the focaccia its signature golden crust.
Be patient with the rise. Longer fermentation equals more flavor.
Press the garlic slices into the dough so they don’t burn during baking.
Always cool slightly before slicing. Focaccia continues to set as it cools.
If you like a crispier bottom, bake directly on a pizza stone or preheated baking steel.

FAQs

Can I use bread flour instead of all-purpose?
Yes! It’ll make the bread slightly chewier and give it a bit more structure.

Do I need to knead the dough?
Nope. Focaccia dough is no-knead, just mix and let time do the work.

Can I make this gluten-free?
You can try a 1:1 gluten-free baking flour blend. The texture will be a little different, but it still works.

Can I double this recipe?
Absolutely. Just use two 9×13 pans or one large sheet pan.

Why did my focaccia not rise?
Check that your yeast is active and your water wasn’t too hot. Also, make sure to give it enough time in a warm space.

A freshly baked loaf of everything bagel focaccia bread, golden brown with a crispy top and sprinkled with everything bagel seasoning.

Recipe: Everything Bagel Focaccia Bread

Ingredients

4 cups all-purpose flour
1 ¾ cups warm water (110°F)
1 packet active dry yeast (2 ¼ tsp)
1 ½ tsp granulated sugar
2 tsp salt
2 tbsp olive oil (plus more for drizzling)
1 tbsp everything bagel seasoning
1 garlic clove, thinly sliced

Instructions

In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
Add flour and salt. Stir until dough forms a rough ball.
Cover and let rise 4–5 hours at room temperature, until doubled.
Oil a 9×13 pan with olive oil. Sprinkle some everything bagel seasoning in the pan.
Use two forks to pull the dough’s edges into the center, forming a ball. Coat hands in olive oil and transfer dough to pan. Sprinkle with more seasoning.
Cover and let rise 1 hour, until doubled.
Drizzle with olive oil. Use fingers to press dimples across the surface. Sprinkle with everything seasoning again.
Add thinly sliced garlic, pressing it gently into the dough.
Bake at 400°F for 25–30 minutes, until golden brown. Cool 5–10 minutes before slicing.

A close-up view of risen focaccia dough topped with sliced garlic and everything bagel seasoning in a baking dish lined with parchment paper.

Enjoy!

This everything bagel focaccia bread has become one of my most-requested recipes among friends and family. It’s easy enough for a weekday bake, yet special enough to serve at brunch or bring to a gathering. Every time I make it, I’m reminded that comfort food doesn’t have to be complicated, it just has to make people smile.

So next time you’re craving bagels or homemade bread, skip the store-bought stuff and make this instead. It’s warm, chewy, golden, and absolutely irresistible. Enjoy!

With love,

Bri & Cat

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Everything Bagel Focaccia Bread

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