{"id":31787,"date":"2025-08-27T06:32:47","date_gmt":"2025-08-26T23:32:47","guid":{"rendered":"https:\/\/9amchef.com\/?p=31787"},"modified":"2025-08-27T06:32:47","modified_gmt":"2025-08-26T23:32:47","slug":"everything-bagel-focaccia","status":"publish","type":"post","link":"https:\/\/9amchef.com\/everything-bagel-focaccia\/","title":{"rendered":"Everything Bagel Focaccia"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/everything-bagel-focaccia\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Everything-Bagel-Focaccia.jpg\" alt=\"\" class=\"wp-image-31788\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Everything-Bagel-Focaccia.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Everything-Bagel-Focaccia-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Everything-Bagel-Focaccia-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Making this delicious bread takes two days and a lot of olive oil, but the end result is totally worth the effort! Imagine a perfect fusion of bagel and focaccia, creating a crispy, bubbly delight bursting with the incredible flavor of everything bagel. And it gets even better when you fill it with creamy scallion cream cheese!<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 31789-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Everything Bagel Focaccia<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>**For the Focaccia:**<\/h4><ul><li>4 2\/3 cups all-purpose flour<\/li><li>2 1\/4 teaspoons salt<\/li><li>1 teaspoon granulated sugar<\/li><li>2 1\/4 teaspoons active dry yeast<\/li><li>2 1\/3 cups lukewarm water<\/li><li>8 tablespoons olive oil (divided)<\/li><li>1 tablespoon everything bagel seasoning<\/li><\/ul><h4>**For the Scallion Cream Cheese:**<\/h4><ul><li>8 ounces cream cheese (at room temperature)<\/li><li>2 tablespoons heavy cream<\/li><li>4 scallions (thinly sliced)<\/li><li>1\/4 cup grated parmesan cheese<\/li><li>Black pepper (to taste)<\/li><li>Garlic powder (to taste)<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>In a large mixing bowl, combine water, salt, sugar, and active dry yeast. Mix well.<\/li><li>Add all-purpose flour to the bowl and knead until a soft, elastic dough forms.<\/li><li>Grease another bowl generously with olive oil.<\/li><li>Transfer the dough to the greased bowl, cover tightly with plastic wrap, and let it sit at room temperature for 45 minutes.<\/li><li>After 45 minutes, uncover the dough. Grease your hands with oil or water and fold the dough about 4 times, pulling the edges up and over, then rotating and repeating.<\/li><li>Let the dough rest for another 30 minutes and repeat the folding process. You can repeat this for a third time if desired.<\/li><li>Refrigerate the dough overnight or for 24 hours for best results.<\/li><li>The next day, remove the dough from the fridge.<\/li><li>Grease a 9&#215;13-inch pan with half of the remaining olive oil (about 3 to 4 tablespoons).<\/li><li>Transfer the dough to the greased pan and let it rest for 2 to 4 hours until it reaches room temperature.<\/li><li>Preheat the oven to 425\u00b0F.<\/li><li>Drizzle the remaining olive oil on top of the dough. Use your fingers coated in oil to make dimples all across the dough and sprinkle everything bagel seasoning on top.<\/li><li>Bake in the preheated oven for 20 to 30 minutes, or until the top and edges are golden and crispy.<\/li><li>Remove from the oven and allow it to cool for 10 to 15 minutes before slicing it into squares.<\/li><li>Serve with scallion cream cheese and enjoy!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Appetizer, Side Dish<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 31789-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Everything Bagel Focaccia<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>**For the Focaccia:**<\/h4><ul><li>4 2\/3 cups all-purpose flour<\/li><li>2 1\/4 teaspoons salt<\/li><li>1 teaspoon granulated sugar<\/li><li>2 1\/4 teaspoons active dry yeast<\/li><li>2 1\/3 cups lukewarm water<\/li><li>8 tablespoons olive oil (divided)<\/li><li>1 tablespoon everything bagel seasoning<\/li><\/ul><h4>**For the Scallion Cream Cheese:**<\/h4><ul><li>8 ounces cream cheese (at room temperature)<\/li><li>2 tablespoons heavy cream<\/li><li>4 scallions (thinly sliced)<\/li><li>1\/4 cup grated parmesan cheese<\/li><li>Black pepper (to taste)<\/li><li>Garlic powder (to taste)<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>In a large mixing bowl, combine water, salt, sugar, and active dry yeast. Mix well.<\/li><li>Add all-purpose flour to the bowl and knead until a soft, elastic dough forms.<\/li><li>Grease another bowl generously with olive oil.<\/li><li>Transfer the dough to the greased bowl, cover tightly with plastic wrap, and let it sit at room temperature for 45 minutes.<\/li><li>After 45 minutes, uncover the dough. Grease your hands with oil or water and fold the dough about 4 times, pulling the edges up and over, then rotating and repeating.<\/li><li>Let the dough rest for another 30 minutes and repeat the folding process. You can repeat this for a third time if desired.<\/li><li>Refrigerate the dough overnight or for 24 hours for best results.<\/li><li>The next day, remove the dough from the fridge.<\/li><li>Grease a 9&#215;13-inch pan with half of the remaining olive oil (about 3 to 4 tablespoons).<\/li><li>Transfer the dough to the greased pan and let it rest for 2 to 4 hours until it reaches room temperature.<\/li><li>Preheat the oven to 425\u00b0F.<\/li><li>Drizzle the remaining olive oil on top of the dough. Use your fingers coated in oil to make dimples all across the dough and sprinkle everything bagel seasoning on top.<\/li><li>Bake in the preheated oven for 20 to 30 minutes, or until the top and edges are golden and crispy.<\/li><li>Remove from the oven and allow it to cool for 10 to 15 minutes before slicing it into squares.<\/li><li>Serve with scallion cream cheese and enjoy!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Appetizer, Side Dish<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Making this delicious bread takes two days and a lot of olive oil, but the end result is totally worth the effort! Imagine a perfect fusion of bagel and focaccia, creating a crispy, bubbly delight bursting with the incredible flavor of everything bagel. And it gets even better when you fill it with creamy scallion &#8230; <a title=\"Everything Bagel Focaccia\" class=\"read-more\" href=\"https:\/\/9amchef.com\/everything-bagel-focaccia\/\" aria-label=\"Read more about Everything Bagel Focaccia\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[311,148],"tags":[],"class_list":["post-31787","post","type-post","status-publish","format-standard","hentry","category-appetizer","category-side-dish","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31787"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31787\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}