Pizza dough is one of those kitchen staples I make without thinking — it’s fast, especially when I use the dough hook on a stand mixer, and it improves with time. The secret to great pizzeria-style dough is planning: I try to have dough ready at least 24 hours ahead. Many grocery stores and Italian markets sell fresh pizza dough, so you can grab a ball of dough for a few dollars and get the same effects at home. Either way, fresh dough is a wonderful base for a rustic, nubbly focaccia that’s perfect for appetizers, sandwiches, or alongside a meal.
Focaccia is versatile and takes many toppings well: fresh rosemary with olive oil, minced garlic with olive oil, crushed olives, or my favorite—everything bagel seasoning. Everything bagel seasoning gives the focaccia a toasty, savory finish that echoes those classic bagel flavors. If you can’t find a premixed blend at a store like Trader Joe’s, you can easily make your own. Combine roughly equal parts white sesame seeds, black sesame or nigella seeds (if you like that subtle oniony note), poppy seeds, granulated onion, and granulated garlic. Mix and store it in small jars for quick use or as a thoughtful homemade gift.
When preparing the dough for focaccia, I press my fingertips deeply across the surface to create dimples—those little wells are essential. They trap the olive oil, melted garlic, and seasoning so each bite is moist and flavorful. After dimpled and oiled, scatter the everything bagel blend liberally so the seeds and granules cling to the dough and toast as the bread bakes, creating crunchy, aromatic bits across the top.
Because focaccia benefits from a bit of time, consider mixing your dough a day or two before baking. A slow, cool ferment develops deeper flavor and improves texture, producing a light interior with a crisp, golden crust. If you’re short on time, using fresh store-bought dough still yields excellent results—just bring it to room temperature, oil your pan, and proceed with the dimple-and-top method.
Use a good-quality extra-virgin olive oil for the best flavor, and don’t be skimpy: a generous drizzle fills the dimples and enhances browning. If you like garlic, finely mince or press a clove and distribute it over the oiled dough so those garlicky notes mingle with the seeds and oil as the focaccia bakes. Finish with a light sprinkle of flaky sea salt right before or after baking to elevate the savory balance.
Focaccia topped with everything bagel seasoning makes a great accompaniment to salads, soups, or cheeses, and also stands on its own as an easy snack. Its open, dimpled surface holds olive oil and toppings beautifully, delivering a satisfying contrast of chewy interior and crisp, seasoned crust. Whether you make your own seasoning blend or use a store-bought one, this approach turns simple pizza dough into a crowd-pleasing, aromatic focaccia in just a short amount of time.