Bagel Dough “Everything’ Foccaccio
Makes two flatbreads.
1 Batch Master Bagel Dough1 cup lightly toasted chopped onions
4 tablespoons poppy seeds
4 tablespoons sesame seeds
1 tablespoon coarse kosher salt or coarse sea salt
Olive Oil for drizzling
Prepare the Master Bagel Dough. Line a large baking sheet with parchment paper and liberally drizzle on olive oil.
Divide the dough in two and form into two 10-12 inch rounds, easing the dough into rounds, stopping if dough retracts, and then gently stretching. Cover the dough with a large plastic sheet and let rise 2-3 hours or until almost doubled in size.
Smear on olive oil, and then the Everything Topping, evenly dividing the topping between the two rounds or flatbreads.
Preheat oven to 375 F. Bake until nicely golden browned, about 25-28 minutes.
This is essentially a flatbread, that has the shape of Foccaccio but tastes like an Everything bagel. Cut in wedges, offer cream cheese and lox or use as a Panini bread. The most versatile way to use a bagel dough ever! Because of the small amount of yeast used, these take a long time to rise. If you want to use this dough but have less rise time, add 2 teaspoons more yeast to the Master Bagel Dough recipe.