This Everything Bagel No Knead Focaccia Recipe is a delicious twist on the original. Filled with chopped onion and Everything bagel seasoning, it is the perfect accompaniment to any meal and can be made as an overnight focaccia to fit your schedule. This No Knead Focaccia recipe also happens to be vegan, and can be made as a Sourdough discard focaccia, which is a great way to use up any sourdough starter discard that you may have!
Important Note - This blog post covers everything you need to know about making no knead Focaccia! Please pop over and give it a read too.
Table of contents
Everything Bagel No Knead Focaccia Bread
Hi hi! Just popping in to share this recipe for Everything Bagel No Knead Focaccia! This is just a wee riff on my regular No Knead Focaccia recipe. I had been thinking of an Everything Bagel Seasoning version for a long time and then a lovely follower on IG who works at a bakery told me about how they put chopped onion into the dough at her work, so I popped some in too and OH MY.
The original recipe is great, but this one is really something special for if you need something a bit different. The chunks of onion and bagel seasoning throughout give an amazing flavour - it's going directly into my rotation. I was also able to test using some sourdough discard in the recipe - see the notes for that!
How to make Everything Bagel No Knead Focaccia
The process for this is almost exactly the same as my original recipe, but with the addition of Everything Bagel Seasoning and chopped onions in the recipe. It's super simple and comes together really fast! Ps - this is also a sneaky Vegan Focaccia Recipe so great if you need a dairy free bread recipe or a vegan bread recipe.
- Combine your dry ingredients in a bowl, and then mix together. We are using instant yeast so that just goes in with everything else.
- Add your wet ingredients and mix to incorporate. Add your starter in here if you're using it. See notes below for quantities.
- Leave the mixture to rest for 5 minutes. Cover the bowl and let it hang out for a bit.
- Add in Onion and Everything Bagel Seasoning. Add your mix ins and then fold to combine.
- Perform Stretch and Folds. You will do three sets of stretch and folds, each 2 minutes apart. These will help build strength in the dough without having to knead and also help the dough hold structure.
- First rise - I like to do this one overnight but you can do it at room temperature if you like!
- Transfer to the pan and do your second rise - This is where you leave it to get super jiggly in the pan and develop all the lovely bubbles.
- Bake - Drizzle with more oil and sprinkle with more bagel seasoning, then pop into the oven and bake!
How to make No Knead Focaccia with Sourdough Discard
While this isn't a sourdough focaccia bread recipe, I tested it to include some sourdough discard! If your starter is at 100% hydration, then you can use it to replace equal parts of the All-purpose flour and water in the recipe. For example I used 150g of discard, so I removed 75g of All-purpose flour and 75g water from the recipe and used the starter in its place. I feed my starter with All-purpose flour so I kept the bread flour quantity the same and only replaced some of the AP in the recipe.
If your starter is not at 100% hydration you can do this too, however you will just have to do some math to work out the quantity of flour and water to replace.
Please note that this does not replace the yeast in the recipe - it is just a great way to use up discard (you can save it in the fridge to add in), and also add in some flavour! I am always looking for ways to use up sourdough discard and this worked great.
Quantities for the flour and water in the recipe if you use sourdough discard (at 100% hydration) would be:
- 300g Bread Flour
- 220g All-purpose Flour
- 500g water
- 150g Sourdough discard at 100% hydration.
All other quantities are the same - you can just add in the starter along with the water and oil in the recipe.
Everything Bagel Focaccia FAQ
Please make sure that you also read the FAQ on this recipe if you need more clarification
I use a 9"x13" USA pan for making this in. It is super super non-stick and I use it for everything (I use it so often I have two!). However anything non stick will work. If you're worried about it sticking, add a layer of butter to the pan first and then add your oil. Please note that enamelled pans are not naturally non stick so they need the butter!
The onion in this dough does increase the chances of this sticking a little, so I would encourage you to butter your pan first before oiling just to make sure the bread really doesn't stick. I made this in a super non stick pan and it was totally fine with just a generous amount of oil, but if you're worried, butter up.
This recipe works perfectly halved. Either bake it in a 9" round pan, or an 8" square pan. See here for more information on that, along with instructions for other sized pans.
Yes! The first rise will take about 1 ½ to 2 hours, and then the second about the same time. Please see here for a breakdown of sample schedules.
You can make your own! There are a few recipes online - this one looks good. If you are in NZ and Australia, Pepper and Me sells it!
I increased the hydration in this dough just a tiny bit more from what is written in my regular recipe just to see if I can get away with it, and you can. This is a VERY sticky dough. Don't worry about it - it will be fine. Use oil on your hands when you are handling it and plenty in the pan and you will be ok. Unless you didn't make it by weight - then it may have gone wrong and it's time to invest in a scale.
You will need to work out the equivalent. For example if it is at 80% hydration (so 80% of the flour weight in water, eg 80g water 100g flour) and you use 150g of total starter, you will replace 83g flour and 67g water in the recipe (This took a SERIOUS amount of mental gymnastics and a spreadsheet from adventure dad so if you have a better method for working out what quantity of flour and water to use for 150g starter at 80% hydration I would LOVE to hear it).
The Everything Bagel Seasoning that I have has salt in it, so I reduced the amount in the recipe. If yours doesn't have salt, please adjust and use 3 ½ tsp Kosher salt.
I use Diamond Crystal Kosher Salt. This is important to note as not all salt is the same level of saltiness. If you are using Morton's salt use about half the amount of salt called for in the recipe (it is twice as salty as Diamond), same as if you are using a table salt. So if you are using a table salt, use a little less!
Yes, but you will need to activate it in the water along with the sugar before proceeding with the recipe. Quantity is the same.
Yes that should work just fine - I used 150g but you could definitely push it to 200g or so if you wanted and replace 100g AP and 100g water in the recipe. If you do that and your starter is particularly runny, I would maybe knock back the water just a little bit if you need to - hold back about 30g or so just to see how you go and add it in if you think the dough can handle it.
You're good. It's a Very wet dough. The pan holds it all in. Just oil your hands and you'll be good.
I am DYING to try this with chopped scallions (what we call spring onions in NZ) in it in place of some of the onions, so if you do try it out please let me know how it goes! I will be 100% doing that next time. Ramps would probably work great too!
You can, but I don't recommend it. Glass is a very poor conductor and the bread is likely to stick. Same goes with ceramic. It is hard to get that crispy crust with anything other than a metal pan. You will need to be extra careful when greasing the pan. I highly recommend getting a metal pan if you don't have one already!
For more Savoury Baking, check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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Everything Bagel No Knead Focaccia
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 12 hours
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This Everything Bagel No Knead Focaccia Recipe is a delicious twist on the original. Filled with chopped onion and Everything bagel seasoning, it is the perfect accompaniment to any meal and can be made as an overnight focaccia to fit your schedule. This No Knead Focaccia recipe also happens to be vegan, and can be made as a Sourdough discard focaccia, which is a great way to use up any sourdough starter discard that you may have!
Ingredients
- 300g Bread Flour
- 300g All-Purpose Flour
- 2 tsp instant yeast
- 1 tsp granulated sugar
- 1 tsp Kosher Salt (I used Diamond Crystal, use less if you are using Morton's)
- 20g good quality Olive Oil
- 580g lukewarm water (you can reduce this down to 535g if you're worried about hydration)
- 3 Tbsp Everything Bagel Seasoning
- 160g finely chopped white or brown onion (you could use some chopped scallions in here too)
- To finish: Extra olive oil for the bowl, 1 Tbsp everything bagel seasoning for finishing the bread
Instructions
- In a large bowl, combine the bread flour, all-purpose flour, yeast, sugar, and salt. Add the Olive Oil and water, and mix with a spatula until a shaggy dough forms and there are no dry parts. The dough is wet and sticky. This is normal. The water quantity is correct. Don't freak out, you will be fine. This is normal. Super wet dough = super fluffy focaccia. The pan is there to provide structure when it bakes, so it's ok that it's wet and sticky! If you have weighed your ingredients, all will be ok, promise.
- Cover the bowl with a tea towel and leave to stand for 5 minutes.
- Add the everything bagel seasoning and chopped onion and mix by hand to incorporate.
- Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself. Rotate the bowl 90° and repeat the process. Repeat this two more times until you have gone around the bowl, then do one more set of four stretch and folds around the bowl (a total of 8 stretch and folds). Cover the bowl with the tea towel and leave to sit for 2 minutes.
- Repeat the stretch and folding and resting process two more times, for a total of three rounds of stretch and folds, each two minutes apart.
- Drizzle the surface of the dough with a little olive oil, and turn the dough over in the bowl to coat. Cover the bowl with plastic wrap or a lid (to make sure it doesn't dry out), then place in the fridge overnight, a minimum of 12 hours but up to 2 days. (see sample schedule in this blog post for instructions on alternative rising).
- Generously drizzle a 9"x13" (23cmx33cm) non stick baking pan with olive oil. If you are worried about sticking, butter the pan before adding the oil. Turn the risen dough out into the pan and turn it to fully coat it in the oil. Shape into a rough rectangle shape by pressing it down with your oiled fingers and tucking edges and corners in if needed. Leave to sit for 5 minutes to relax.
- Gently spread the dough toward the edges of the pan using your oiled fingers. It does not have to reach all the way - just encourage it to spread out slightly more.
- Drizzle the surface of the dough with a little more olive oil so that it does not dry out.
- Leave the pan in a warm spot, uncovered, to rise, until doubled in size, puffy, and jiggly, anywhere from 2 to 4 hours depending on your environment. When it is ready to bake, it will leave a small indentation that slowly springs back when gently pressed with a finger. Toward the end of the rising process, preheat the oven to 450°f / 230°c (conventional, not fan), and arrange a rack in the middle of the oven
- Drizzle the top of the focaccia dough generously with olive oil
- Oil your fingers and use them to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough - do not pop them, just leave them be.
- Sprinkle with the additional 1 Tbsp everything bagel seasoning.
- Immediately transfer to the oven and bake for 25 to 30 minutes, or until golden brown on the surface and pulling away from the sides of the pan.
- Remove from the oven and allow to stand for 5 minutes then transfer to a wire rack to prevent the bottom from getting soggy.
- Leave to cool then slice into pieces using a bread knife. Store leftovers lightly wrapped at room temperature.
Notes
To use sourdough discard in this recipe, the quantities are as follows:
300g Bread Flour
220g All-purpose Flour
500g water
150g Sourdough discard at 100% hydration.
All other quantities are the same.
I used Diamond Crystal Kosher salt. Please adjust if you are using a different salt - see the FAQ section for more.
Keywords: Focaccia, No Knead Focaccia, Bread, Everything Bagel, Easy Bread
This is the best bread ever!!!
★★★★★
Tried this for the first time today, after already trying Erin's other no knead focaccia. This is delicious, and you need to try! The recipe is so easy to follow and Erin gives so many tips, and is so responsive to questions and tips on Instagram. This will be go-to foccacia recipe from now on and I don't think anyone in this household is complianing 😉
★★★★★
Yay so so happy you loved!
I love this bread. Even with the high hydration, its easy to handle and the onion keeps it fresh for days. I'll be baking this on the regular.
★★★★★
I always love Erin's recipes and this one was AMAZING!!! Her recipes are always reliable and easy to follow. You should definitely make this focaccia recipe ASAP!!! I used my sourdough starter in place of the instant yeast and it was delicious.
★★★★★
Thanks ladyyyy xx
The search for Perfect Focaccia ended today.
Thanks a ton. Followed recipe and it’s awesome and this is with a convection microwave oven with a fan. Can’t wait to try it in a proper oven.
Thank you once again.
★★★★★
Hi! Of course! Thank you so much for the lovely review - I am so happy you loved it!
If 80% hydration = 80g water, 100g flour
80g + 100g = 180g
You need 150g only, so it’s 150/180 =
0.8333333 of
80g flour
100g water
Which is
67g flour
83g water
Ahhh yes this makes sense! Except it’s 83g flour 67g water correct? 80% hydration is more flour than water. Thank you thank you!! This took us so long to work out!
This was absolutely amazing and so so easy. I think the rise in the fridge overnight really is a must for flavor. I also only had an 11x15 pan so I baked it 20 mins instead and it came out perfect. Also I’m at high elevation (6K feet) and generally need to adjust recipes a bit for it but this came out perfect as is. I gave half the pan to my mom for Mother’s Day and she was thrilled! Thank you! Thank you!!
★★★★★
This recipe was brilliant and a great way to use my sourdough discard! I will definitely making this again soon!!! I did a 12 hour rise in the fridge which really brought out the sourdough flavor.
★★★★★
LOVE this. Made the speedy same day version and still turned out amazing. Will defo try the longer version for comparison. The bread lasted a whopping 3 days and was perfect till the end. Thanks Erin! x
★★★★★
Yayyyy so happy you love it! It's never lasted long enough to test for us hahahhah
I bake... a lot. Including bread (I mean, a year+ into the pandemic, I'm sure I'm not alone). Focaccia has been my nemesis. In fact, when I started making this recipe my husband looked at me and said... "Focaccia? Again?" and pouted a little.
Needless to say his pout has now turned into the second time I'm making this bread in less than a week. While it's in the oven he hovers saying "wow that smells good" and then practically burns his fingers because he doesn't want to wait to eat it.
I've now made it both with room temperature then fridge, and also fridge then room temperature rises, I've also used green onions (scallions) and shallots. It absorbs all changes with aplomb.
This is a real keeper!
Also, thank you so much for even including the olive oil measurement in grams, so much easier to just weigh everything instead of needing to break out (dirty) a measuring cup or spoons just for the oil.
★★★★★
Hhahahahahha best review ever! Thank you thank you x
Recipe was great and Instructions were easy to follow. I did the overnight in the fridge. My only problem was that it stuck in the pan a little and I made sure to oil the pan well and it's a non-stick pan so was surprised it still stuck.
★★★★★
Ah yesss it is a little sticky! You can pop some parchment down if you're worried!
Delicious! I've made the original version, and today made this w/ some sourdough discard. Of course I have no patience so I went with the room temp route for both rises. It was super wet dough and I was worried but it turned out fine!! The discard gave it an extra soft texture inside. I will use more salt next time as my seasoning must not be as salty as some. And if I ever have the foresight, I will try the overnight rise. Yum yum!
★★★★★