Everything-Bagel Focaccia Stuffed with Scallion Cream Cheese Step-by-step instructions

Before you start

Before starting, set out the cream cheese to soften. Measure the flour, yeast, salt, and olive oil. Warm the water to about 110°F (43°C) — it should feel like warm bathwater. Prepare a clean work surface and a 9x13-inch baking pan. Have a piping bag or a zip-top bag ready for the filling.

The dough needs 60 to 90 minutes to rise, so plan accordingly. Preheat the oven to 450°F (232°C) about 20 minutes before baking, and position a rack in the middle. If using a baking stone or steel, place it in the oven while it heats.

Instructions

Make the Dough

1. 1Make the dough
   In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, and kosher salt. Add the warm water and olive oil. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 6 to 8 minutes, until the dough is smooth and elastic. It should be soft and slightly sticky but pull away from the sides of the bowl.
   Look for The dough is smooth, elastic, and has doubled in volume after rising.
   Tip If the dough is too sticky, add flour one tablespoon at a time, but keep it soft.
2. 2Prepare the filling
   While the dough rises, make the filling. In a medium bowl, beat the softened cream cheese with a spatula until smooth. Fold in the finely chopped scallions until evenly distributed. Transfer the mixture to a piping bag or a zip-top bag with a corner snipped off. Set aside at room temperature while the dough finishes rising.
   Look for The filling is smooth, creamy, and flecked with green scallions.
   Tip Soften the cream cheese fully so it pipes easily without tearing the dough.

The dough should be smooth, elastic, and doubled in size. When you press a finger into it, the indentation should remain. The filling should be smooth and spreadable, with scallions evenly distributed.

The dough will be soft and slightly sticky, but manageable. If it's too sticky, add a little flour, but keep it soft. The aroma is yeasty and fresh.

Shape and Fill

3. 3Shape and dimple the dough
   Generously oil a 9x13-inch baking pan. Gently transfer the risen dough to the pan. Using your fingertips, press the dough out to the edges, dimpling it deeply as you go. The dimples should be about 1 inch apart and reach nearly to the bottom of the pan. Let the dough rest for 10 minutes so it relaxes and holds the dimples.
   Look for The dough is evenly spread in the pan with deep, distinct dimples.
   Tip If the dough springs back, wait 5 minutes and press again.
4. 4Pipe the filling into the dimples
   Insert the tip of the piping bag deep into each dimple and squeeze about 1/2 tablespoon of the scallion cream cheese into the dough. The filling should fill the dimple but not overflow. Repeat until all the filling is used, distributing it evenly across the dough. The video specifies 150 grams of filling; the recipe uses about 8 ounces, which is close to that amount. Gently press the edges of the dough over the filling to seal it slightly, leaving the tops exposed.
   Look for Each dimple holds a dollop of cream cheese, visible at the surface.
   Tip Don't overfill; the cheese will spread during baking.
5. 5Add the everything bagel topping
   Sprinkle the everything bagel seasoning evenly over the entire surface of the dough, pressing lightly so it adheres. Use about 3 tablespoons, or more to taste. Let the dough rest for 20 minutes while the oven heats.
   Look for The top is evenly coated with seeds, garlic, and onion.
   Tip Press the seasoning in gently so it doesn't fall off during baking.

The dough should be evenly spread in the pan, with deep dimples that hold their shape. The cream cheese filling should be piped into each dimple without overflowing. The top is coated with everything bagel seasoning, which should stick well. The dough looks rustic and inviting, with visible pockets of filling.

Bake and Finish

6. 6Bake the focaccia
   Heat the oven to 450°F (232°C) with a rack in the middle. Place the pan in the oven and bake for 20 to 25 minutes, until the crust is deep golden brown and the cheese is blistered and bubbling at the edges. The internal temperature of the bread should be about 200°F (93°C) in the center. If the top browns too quickly, tent loosely with foil for the last 5 minutes.
   Look for The crust is golden brown, the cheese is blistered, and the aroma is toasty.
   Tip Bake on a preheated baking stone or steel for an extra-crisp bottom.
7. 7Cool and serve
   Remove the focaccia from the oven and let it cool in the pan for 5 minutes. Then transfer to a wire rack. Let it cool for at least 10 minutes more before slicing, so the cheese sets slightly and doesn't run out completely. Slice with a serrated knife and serve warm. The crust should be ultra-crunchy, and the inside should reveal molten pockets of scallion cream cheese.
   Look for The bread is warm, the crust crackles when sliced, and the cheese is molten.
   Tip For clean slices, use a serrated knife and saw gently.

The focaccia is deep golden brown with a crunchy, seeded crust. The cheese is blistered and bubbling at the edges. The aroma is toasty and savory. When you tap the bottom, it sounds hollow. The bread is warm and fragrant, and the cheese is molten but slightly set. Let it cool briefly before slicing.

Common mistakes

One common mistake is not dimpling deeply enough, which means the filling doesn't stay in place and may leak out. Press firmly to create wells that reach near the bottom. Another issue is overfilling the dimples, causing the cheese to overflow and burn on the pan.

Use about 1/2 tablespoon per dimple. Also, avoid using cold cream cheese; it won't pipe smoothly and can tear the dough. Finally, don't skip the second rest after shaping, as it allows the dough to relax and hold its shape during baking.

How to tell it’s done

The focaccia is done when the crust is deep golden brown and the cheese is visibly blistered and bubbling at the edges. The internal temperature of the bread should reach about 200°F (93°C) in the center. If you tap the bottom, it should sound hollow.

The top should feel crisp and firm to the touch, and the edges should be well browned. If the top browns too quickly, cover loosely with foil. Let the focaccia cool for at least 10 minutes before slicing, so the cheese sets slightly and doesn't run out completely.