Breakfast Focaccia

Last Updated on April 17, 2020 by Annie

Everything But the Bagel Seasoning crowns this quick and easy Breakfast Focaccia. Eat it plain, with some vegan cream cheese, or as the base of your avocado toast!

It’s no secret that breakfast is my JAM. Thankfully I married someone who was not opposed to the meal plan consisting of breakfast, brunch, and breakfast for dinner (BFD). So when I began making bread daily during quarantine I knew I would need to spice it up a bit.

This breakfast focaccia is the answer to your savory, easy bread needs. It takes 5 minutes to prep. Yes, you read that correctly, 5 minutes! It’s quick, easy, and gives you a delicious bread to turn into avocado toast, use as a bun for a breakfast sandwich, or slather with a vegan cream cheese and enjoy with your morning coffee.

HOW TO MAKE BREAKFAST FOCACCIA

In the base of a stand mixer, fitted with a hook attachment, measure 3 1/2 cups of flour and 1 1/4 teaspoon salt.

Prepare a 9×13 baking sheet by pouring 1 tablespoon olive oil on the pan and spreading it along the bottom and sides of the pan. Set aside.

In a liquid measuring cup stir together 1 1/2 cups warm water and 1 tablespoon yeast until smooth.

Pour the yeast mixture into the flour mixture and add 3 tablespoons of olive oil.

Stir the dough on low to prevent the flour from flying out of the bowl, then crank it up to high for 1 minute.

Using a rubber spatula, remove the dough from the mixing bowl and plop it directly on the prepared baking sheet. Spread the dough to cover the base of the pan with the rubber spatula.

Cover the baking sheet with a clean dish towel and allow to rise for 1 hour.

About 45 minutes into the rising, preheat the oven to 375°F so it’s ready when the dough is ready to go in.

After an hour, use your fingers to press holes into the dough. Do not press all the way through the dough, simply press your fingers in to make divots.

Drizzle olive oil across the top and sprinkle with salt and 1 1/2 tablespoons of Everything But The Bagel Seasoning. Bake for 25 minutes.

PRO-TIPS FOR BREAKFAST FOCACCIA

The recipe comes from King Arthur Flour . The No-Fuss Focaccia is seriously where it’s at! I made a few small changes based on preference:

To start, instead of pouring all of the ingredients into the bowl, I dissolve the yeast into the water before adding it to the dough. The first time I made the bread I found that the yeast didn’t dissolve and was visible in the dough. By dissolving the yeast into water it makes the dough smooth and allows it to rise during the rest time.

Instead of 2 Tbsp of olive oil in the pan, I simply use 1, it’s enough to cover the bottom without leaving the bread soggy on bottom. And finally, I used active dry yeast instead of instant yeast simply because it’s what I have on hand. Could be why the yeast appeared in the first batch…

Did you make this dangerously easy Breakfast Focaccia and can’t stop making it over and over?!? I would love to hear how it went, feel free to leave a comment below or tag me on Instagram @mylifeafterdairy so I can share your life after dairy adventures.

OTHER DELICIOUS BREAKFAST RECIPES

Skillet Biscuits- These no knead, yeast-free biscuits are the perfect bread to make for breakfast, brunch, or when you just need a warm buttery biscuit!
Breakfast Tacos– These soft and filling breakfast tacos are a delicious breakfast you can whip up in a snap!
Dutch Baby- This simple German Pancake is the perfect breakfast or brunch recipe!

Print

Breakfast Focaccia

Soft and savory breakfast focaccia makes the perfect bread to elevate your breakfast or brunch to the next level.

Course Breakfast

Cuisine American, Italian

Keyword Bread, Dairy-Free, Easy Bread, Egg Free, Everything But the Bagel Seasoning

Prep Time 5 minutes

Cook Time 25 minutes

Dough Rising 1 hour

Servings 8 servings

Ingredients

• 1 Tbsp. Olive Oil for pan
• 1½ c. Water warm
• 1 Tbsp. Yeast
• 3½ c. Flour
• 1¼ tsp. Salt
• 3 Tbsp. Olive Oil for dough

Toppings

• Olive Oil
• Sea Salt
• 1½ Tbsp. Everything But the Bagel Seasoning

Instructions

1. Oil a 9×13 rimmed baking sheet with 1 Tbsp olive oil and set aside. In the base of a stand mixer, fitted with a dough hook, measure flour and salt.

2. In a liquid measuring cup, heat water to no more than 110°F. Mix 1 Tbsp yeast into the water until dissolved.

3. Pour the dissolved yeast water into the mixing bowl and add 3 Tbsp olive oil.

4. Turn the mixer on low to begin mixing and prevent the flour from flying out of the mixing bowl. Then crank to high for 1 minute.

5. Remove the dough and spread the dough on the baking sheet with a rubber spatula. Cover the dough with a clean dish towel and allow to rise 1 hour.

6. Preheat the oven to 375°F. After 1 hour rising, press holes into the dough with your fingers, do not break the dough, simply press your fingers into the dough to make dimples.

7. Drizzled with olive oil and spread to cover. Sprinkle with sea salt and everything but the bagel seasoning.

8. Bake for 25 minutes. Remove and enjoy!