Everything Bagel Sourdough Focaccia

Everything Bagel Sourdough Focaccia ingredients

• 100 g Sourdough starter
• 300 ml Warm water
• 400 g Bread flour
• 10 g Fine sea salt
• 30 ml Olive oil
• 1 tbsp White sesame seeds
• 1 tbsp Black sesame seeds
• 1 tbsp Poppy seeds
• 1 tbsp Dried minced garlic
• 1 tbsp Dried minced onion
• 1 tbsp Flaky sea salt
• 2 tbsp Olive oil

How to make Everything Bagel Sourdough Focaccia

1. **Prepare the Sourdough Starter (Evening before baking):** In a large mixing bowl, combine 100g active and bubbly sourdough starter with 300ml warm water. Stir until the starter is fully dissolved and the mixture is milky.
2. **Mix the Dough:** Add 400g bread flour and 10g fine sea salt to the starter mixture. Mix with a sturdy spoon or your hands until no dry flour remains and a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyse).
3. **Incorporate Olive Oil and Begin Stretch & Folds:** Drizzle 30ml olive oil over the dough. Gently incorporate it by folding the dough over itself a few times. Perform your first set of stretch and folds: wet your hands, grab a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat this 3-4 times until the dough feels stronger.
4. **Bulk Fermentation (Overnight/Day):** Cover the bowl and let the dough bulk ferment at room temperature for 2-3 hours, performing stretch and folds every 30-45 minutes (3-4 sets total). After the last set, cover and refrigerate for 8-16 hours, or continue bulk fermenting at room temperature for another 4-6 hours until the dough has nearly doubled in size and is very bubbly.
5. **Shape and Proof in Pan:** Lightly oil a 9x13 inch baking pan with olive oil. Gently transfer the dough into the prepared pan, trying not to deflate it too much. Gently stretch the dough to fill the pan, or let it rest for 15 minutes, then stretch again. Drizzle 2 tablespoons of olive oil over the top, cover loosely with plastic wrap, and let it proof at room temperature for 2-4 hours, or until visibly puffy and jiggly.
6. **Preheat Oven & Dimple:** Preheat your oven to 450°F (230°C) at least 30 minutes before baking. While the oven preheats, prepare the Everything Bagel Seasoning: in a small bowl, combine 1 tablespoon white sesame seeds, 1 tablespoon black sesame seeds, 1 tablespoon poppy seeds, 1 tablespoon dried minced garlic, 1 tablespoon dried minced onion, and 1 tablespoon flaky sea salt.
7. **Dimple & Add Seasoning:** Once the dough is adequately proofed, gently dimple the surface with your oiled fingertips, making indentations all over the dough. Evenly sprinkle the prepared Everything Bagel Seasoning over the entire dimpled surface.
8. **Bake:** Bake for 25-30 minutes, or until the crust is deeply golden brown and the focaccia sounds hollow when tapped on the bottom. The seasoning should be fragrant and slightly toasted.
9. **Cool and Serve:** Carefully remove the focaccia from the oven and transfer it immediately to a wire rack to cool for at least 15-20 minutes before slicing. Serve warm or at room temperature, perhaps with cream cheese or avocado spread.

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