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!
- 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
- 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.
To use sourdough discard in this recipe, the quantities are as follows:
300g Bread Flour
220g All-purpose Flour
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