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Trader Joe's Everything But the Bagel Focaccia

Easy★ 4.9Yields: 8 servings

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Trader Joe's Everything But the Bagel Focaccia

Trader Joe's Everything But the Bagel Seasoning is the product that launched a thousand copycats. Costco made one. Aldi made one. Walmart made one. Every spice company on Amazon made one. But the OG TJ's version is still the best and if you disagree you can take it up with the 47 million units they've sold or whatever absurd number it is now. This seasoning was designed for bagels and cream cheese but honestly that's like saying a Ferrari was designed for grocery runs. It can do so much more. Case in point: this focaccia. We're taking a dead-simple no-knead focaccia dough (similar vibe to our no-knead bread but faster and flatter), drowning it in olive oil, and burying the top under a blanket of Everything But the Bagel Seasoning. The result is a thick, pillowy, olive oil-soaked bread with crispy, salty edges and a top that's covered in sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt. It tastes like if an everything bagel and focaccia bread got married and had the most delicious baby in carb history. Tear off a piece, dip it in more olive oil, and try to explain to anyone within earshot why you're making sounds that should be reserved for private moments. This bread does things to people. Let's fucking go.

Ingredients

3 cups all-purpose flour
1 1/4 tsp fine sea salt
1 packet (2 1/4 tsp) instant yeast
1 1/3 cups warm water (about 110°F, not hot, just warm like a bath)
4 tbsp extra virgin olive oil, divided (plus more for drizzling)
2 tbsp Trader Joe's Everything But the Bagel Seasoning Blend
Flaky sea salt for finishing

Instructions

1
Make the dough
In a large bowl, whisk together the flour, salt, and instant yeast. Add the warm water and 2 tablespoons of the olive oil. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. It's going to look rough and messy. That's correct. This is not a beauty contest. Cover the bowl with plastic wrap and let it rise at room temperature for 1.5-2 hours until doubled in size and bubbly on top.
2
Oil the pan
Pour the remaining 2 tablespoons of olive oil into a 9x13 baking pan or a rimmed sheet pan. Use your hands to spread the oil around so the entire surface is coated. Dump the risen dough into the oiled pan. Oil your fingers (seriously, oil them generously or the dough will stick to you like a needy ex), then press and stretch the dough toward the edges of the pan. If it springs back and won't stretch, let it rest for 10 minutes then try again. The gluten needs to relax. Don't we all.
3
Dimple and season
Once the dough is stretched to fill the pan, drizzle another generous glug of olive oil over the top. Now comes the fun part. Press your fingertips into the dough to create deep dimples all over the surface. Don't be gentle. Really sink your fingers in. These dimples create pockets that pool with olive oil and get crispy during baking. Sprinkle the Everything But the Bagel Seasoning evenly over the top. Let the dough rest for another 20 minutes while you preheat the oven to 425°F.
4
Bake until golden
Bake for 22-25 minutes until the top is deeply golden brown and the edges are crispy and caramelized. The bottom should be golden too. If you knock on the bottom it should sound hollow. Pull it out, hit it with a sprinkle of flaky sea salt, and let it cool in the pan for 5 minutes. Then transfer to a cutting board, tear or cut into pieces, and eat immediately. The contrast between the crispy, seasoned top and the soft, olive oil-soaked interior is genuinely emotional.

Baker's Notes

The olive oil is not a suggestion. It's the whole point. Focaccia is supposed to be swimming in olive oil. If you think 'that seems like too much oil,' add more. The oil is what creates the crispy edges and the golden bottom and the flavor that makes focaccia focaccia. Use good olive oil here because you're going to taste it.
If you've made our no-knead bread recipe, this is the same lazy-person energy but faster. No-knead bread takes 12+ hours for the overnight rise. This focaccia dough only needs 2 hours. Same minimal effort, different timeline.
The EBTB seasoning needs to go on AFTER the final drizzle of olive oil so it sticks. If you put it on dry dough, half of it will fall off and end up on your counter instead of on your bread.
This is incredible as sandwich bread. Slice it horizontally, add whatever you want inside, and you've got the best sandwich vehicle known to humankind. It's also stupid good torn into pieces and served alongside the lentil bruschetta feta dip. That combo is an entire dinner at my house and nobody complains.
Leftover focaccia makes the best croutons. Cube it, toss in olive oil, bake at 375°F for 10 minutes until crunchy. Everything bagel croutons on a Caesar salad is the kind of flex that gets you invited to more dinner parties.

Nutrition

Calories

230

Fat

8g

Carbs

34g

Protein

6g

Sugar

0g

Serving

1 piece (1/8 of pan)

Notes

“The recipes are good. The language is bad. You're welcome.” - fuckingdelicious.co

FAQ

Can I use Trader Joe's pizza dough instead of making my own?

You absolutely can and it cuts the recipe time in half. Buy a ball of their fresh pizza dough, let it come to room temperature, press it into an oiled pan, top with olive oil and EBTB seasoning, and bake. It won't be quite as tender as the homemade version but it's 90% as good with 50% of the work. That's efficient math.

My dough didn't rise. What happened?

Either your yeast was dead or your water was too hot. Yeast dies above 120°F and won't activate below 100°F. The sweet spot is 105-110°F, which should feel warm on your wrist but not hot. Also check the expiration date on your yeast. Dead yeast is dead yeast. No amount of warm water will resurrect it.

Can I add toppings like cheese or tomatoes?

Yes but add them in the last 10 minutes of baking so they don't burn. Cherry tomato halves, thinly sliced red onion, and fresh rosemary are classic focaccia toppings. Shredded mozzarella or parmesan in the last 5 minutes is also great. But honestly the EBTB seasoning by itself is already a lot of flavor and sometimes simple is better. Or go full chaos. Your kitchen, your rules.

How do I store leftover focaccia?

Room temperature in a zip bag or wrapped in foil for up to 2 days. After that it starts drying out. To revive day-old focaccia, spritz it with water and throw it in a 350°F oven for 5 minutes. It'll come back to life like a carb phoenix. Don't microwave it. Microwaved bread gets rubbery and sad and you deserve better.

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