There’s nothing better than the bold flavors of an everything bagel, the pillowy chew of sourdough focaccia, and the irresistible combination of cheese and crispy bacon—so why not bring them all together?
This Everything Bagel Sourdough Focaccia is the ultimate savory bread, packed with deep sourdough flavor, a crispy golden crust, and a rich, cheesy topping. The dough is naturally leavened for a depth of flavor that only sourdough can provide, while the everything bagel seasoning adds a perfect balance of garlic, onion, sesame, and poppy seeds.
Whether you enjoy it fresh from the oven, dipped in your favorite spread, or as the base for an epic sandwich, this focaccia is bound to become a new favorite!
Why I love this recipe
- Endlessly Flexible – This focaccia is just as delicious as a side, snack, or even the base for a next-level sandwich. It pairs perfectly with soups, dips, or can be enjoyed on its own!
- Naturally Leavened Goodness – Thanks to the sourdough, this focaccia has incredible depth of flavor, a light airy crumb, and a crisp golden crust—no commercial yeast needed!
- Customizable Inclusions – While I love the combination of cheese and bacon, you can easily swap in your favorite toppings—think caramelized onions, roasted garlic, or even jalapeños for a little heat.
Tips before baking
If you are a beginner baker or experimenter with sourdough, this is an excellent recipe for you. There isn’t much prep work or fancy steps here. You also don’t need any special equipment, just a large baking sheet or rimmed pan. But before getting started here are a few tips to help you along the way.
- Make sure your sourdough starter has been fed and is active and bubbly. This makes for an optimal rise in the focaccia dough.
- Bulk fermentation is highly dependent on the temperature in your home. For a same day bake, place it somewhere warm (75-78 degrees F).
- This is a high-hydration recipe (approximately 78%) meaning the dough will be stickier and wet. This is normal and necessary to give it that classic focaccia texture.
How to make everything bagel focaccia (step-by-step)
Baker’s schedule option 1: feed your starter the evening before you plan to mix the dough. Mix the dough in the morning, allow to double or triple in size, place in baking pan and top, allow to proof for a few hours and bake the same day.
Baker’s schedule option 2: feed your starter the evening before you plan to mix the dough. Mix the dough in the morning, allow the dough to double or triple in size and place in the refrigerator overnight to bake for the following day. This enhances the flavor and makes the focaccia even more airy and fluffy.
Ingredients
- 100 grams Sourdough starter
- 380 grams water
- 20 grams honey (optional)
- 500 grams of bread flour
- 9 grams salt
For the inclusions:
- 2 tablespoons of everything bagel seasoning
- 100 grams of sharp cheddar cheese (shredded)
For the toppings:
- 2 tablespoons of olive oil to coat the pan
- 2 tablespoons of melted butter for topping the dough
- 1 tablespoon of everything bagel seasoning
- 50 grams of sharp cheddar cheese (shredded)
- 80 grams of chopped bacon (optional)
Equipment:
- Food scale
- Mixing bowl
- Large baking sheet or rimmed pan (approximately 9×13 or larger)
Instructions
Mix the dough
- In a large mixing bowl, whisk together the sourdough starter, honey( if using), and water.
- Add your bread flour and salt and mix using your hands until the water absorbs most of the flour.
- Cover the mixture with plastic wrap and allow it to rest for 30 minutes.
Stretch and fold the dough
- Once the dough has rested, lightly mist your hands with water to prevent sticking. Gently grab one side of the dough, stretch it upward, then fold it over the center. Rotate the bowl 90 degrees and repeat on all four sides. To build further strength in the dough you can slap it against the bowl for a few minutes.
- Once complete, allow the dough to rest for 30 minutes.
Second stretch and fold (add the inclusions)
- During the second stretch and fold, gently sprinkle half of the cheese and seasoning over the surface of the dough before performing the first stretch.
- Grab one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat on the next side, adding a bit more seasoning and cheese as you go.
- By the time you’ve completed all four folds, most of the cheese and seasoning should be evenly distributed. Gently tuck in any stray bits before covering the dough to continue bulk fermentation.
- About 30 minutes apart, repeat the stretch and fold process two more times to further strengthen the dough.
- After the final fold, cover the dough and let it rest undisturbed in a warm spot until it has doubled or tripled in size. This can take anywhere from 4 to 8 hours, depending on room temperature.
Second rise
- Once the dough is well-risen, bubbly, and slightly domed, it’s ready to be transferred to a pan for shaping and final proofing.
*Everything bagel focaccia dough can be refrigerated overnight or baked the same day.
- Coat the pan with 2 tablespoons of olive oil. With lightly oiled hands, remove the dough from the bowl and place it onto the pan. Make sure to coat both sides of the dough with the olive oil in the pan.
- You can work the dough into a rough oval or rectangular shape and then cover it with a damp towel or oiled plastic wrap and allow it to rest for 1-2 hours in a warm spot.
Top and bake the everything bagel sourdough focaccia
- Once the dough has almost filled the pan and is nice and puffy preheat the oven to 425 degrees F and prepare your toppings. Make sure the bacon is fully cooked and patted dry to remove any excess grease.
- Pour 2 tablespoons of melted butter over the dough and gently dimple the dough using your fingers. This will expand the dough making it larger. It will naturally take the shape of the pan you are using.
- Sprinkle the cheese, everything bagel seasoning, and bacon evenly over the surface and gently dimple the dough once more. Ensure the bacon is pressed into the dough so it doesn’t pop out during baking.
- Bake the everything bagel sourdough focaccia for 25-30 minutes or until golden brown.
- Let the focaccia cool in the pan for 5-10 minutes then transfer it to a cooling rack to avoid a soggy bottom. This bread can be enjoyed warm!
- Everything bagel sourdough focaccia can last for 3-4 days on the counter top in an airtight container or bread bag.
More sourdough recipes
- Easy Sourdough Focaccia Bread
- Sourdough French Bread
- Everything Bagel Sourdough Scones (with cheese!)
- Everything Bagel Sourdough Bread (with cheddar cheese!)
Everything Bagel Sourdough Focaccia (with cheese & bacon)
Indulge in this Everything Bagel Sourdough Focaccia—a golden, crispy-edged bread topped with melty cheese, crispy bacon, and a savory everything bagel seasoning for the ultimate flavor-packed bite!
Servings: 1 focaccia
Equipment
- Food scale
- Mixing bowl
- Large baking sheet or rimmed pan 9×13 inch
Ingredients
- 100 grams sourdough starter active and bubbly
- 380 grams water
- 20 grams honey optional
- 500 grams bread flour
- 9 grams salt
For the inclusions
- 2 tablespoons everything bagel seasoning
- 100 grams sharp cheddar cheese shredded
For the toppings
- 2 tablespoons olive oil to coat the pan
- 2 tablespoons melted butter for topping the dough
- 1 tablespoon everything bagel seasoning
- 50 grams sharp cheddar cheese shredded
- 80 grams chopped bacon optional
Instructions
Mix the dough
- In a large mixing bowl, whisk together the sourdough starter, honey( if using), and water.
- Add your bread flour and salt and mix using your hands until the water absorbs most of the flour.
- Cover the mixture with plastic wrap and allow it to rest for 30 minutes.
Stretch and fold the dough
- Once the dough has rested, lightly mist your hands with water to prevent sticking. Gently grab one side of the dough, stretch it upward, then fold it over the center. Rotate the bowl 90 degrees and repeat on all four sides. To build further strength in the dough you can slap it against the bowl for a few minutes.
- Once complete, allow the dough to rest for 30 minutes.
Second stretch and fold (add the inclusions)
- During the second stretch and fold, gently sprinkle half of the cheese and seasoning over the surface of the dough before performing the first stretch.
- Grab one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat on the next side, adding a bit more seasoning and cheese as you go.
- By the time you’ve completed all four folds, most of the cheese and seasoning should be evenly distributed. Gently tuck in any stray bits before covering the dough to continue bulk fermentation.
- About 30 minutes apart, repeat the stretch and fold process two more times to further strengthen the dough.
- After the final fold, cover the dough and let it rest undisturbed in a warm spot until it has doubled or tripled in size. This can take anywhere from 4 to 8 hours, depending on room temperature.
Second rise
- Once the dough is well-risen, bubbly, and slightly domed, it’s ready to be transferred to a pan for shaping and final proofing.*Everything bagel focaccia dough can be refrigerated overnight or baked the same day.
- Coat the pan with 2 tablespoons of olive oil. With lightly oiled hands, remove the dough from the bowl and place it onto the pan. Make sure to coat both sides of the dough with the olive oil in the pan.
- You can work the dough into a rough oval or rectangular shape and then cover it with a damp towel or oiled plastic wrap and allow it to rest for 1-2 hours in a warm spot.
Top and bake the everything bagel sourdough focaccia
- Once the dough has almost filled the pan and is nice and puffy preheat the oven to 425 degrees F and prepare your toppings. Make sure the bacon is fully cooked and patted dry to remove any excess grease.
- Pour 2 tablespoons of melted butter over the dough and gently dimple the dough using your fingers. This will expand the dough making it larger. It will naturally take the shape of the pan you are using.
- Sprinkle the cheese, everything bagel seasoning, and bacon evenly over the surface and gently dimple the dough once more. Ensure the bacon is pressed into the dough so it doesn't pop out during baking.
- Bake the everything bagel sourdough focaccia for 25-30 minutes or until golden brown.
- Let the focaccia cool in the pan for 5-10 minutes then transfer it to a cooling rack to avoid a soggy bottom. This bread can be enjoyed warm!
- Everything bagel sourdough focaccia can last for 3-4 days on the counter top in an airtight container or bread bag.
Notes
Baker’s schedule option 1: feed your starter the evening before you plan to mix the dough. Mix the dough in the morning, allow to double or triple in size, place in baking pan and top, allow to proof for a few hours and bake the same day.
*The dough will rise faster in a warm spot (75-78 degrees F).
Baker’s schedule option 2: feed your starter the evening before you plan to mix the dough. Mix the dough in the morning, allow the dough to double or triple in size and place in the refrigerator overnight to bake for the following day. This enhances the flavor and makes the focaccia even more airy and fluffy.
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