Everything-Bagel Focaccia Stuffed with Scallion Cream Cheese Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, bake the focaccia on a preheated baking stone or steel. Place the pan directly on the hot surface. If you don't have a stone, use a heavy-duty metal pan.

Also, don't skimp on the olive oil in the pan; it helps create a golden, crunchy bottom. Let the dough rise in a warm, draft-free spot, and if your kitchen is cool, use the oven with the light on (but turned off) to speed up the rise.

When piping the filling, use a large round tip or just cut a 1/2-inch opening in a zip-top bag. Insert the tip deep into the dough and squeeze gently as you pull out, leaving a dollop of filling.

You want the filling to be visible on top but mostly enclosed. If some filling leaks out during baking, that's fine—it will caramelize and add flavor. Let the focaccia cool for at least 10 minutes before slicing to keep the cheese from running out.

Variations

• Jalapeño Popper: Add 2 tablespoons of chopped pickled jalapeños to the cream cheese filling, and sprinkle the top with shredded cheddar before baking. The heat and cheese make a spicy, gooey version.
• Herb and Garlic: Replace the scallions with 2 tablespoons of chopped fresh dill and 1 minced garlic clove. Use a garlic-herb cream cheese for an extra layer of flavor.
• Smoked Salmon: After baking, top the focaccia with thin slices of smoked salmon and a sprinkle of capers. The warm bread and creamy cheese pair beautifully with the cold fish.
• Sweet and Savory: Drizzle the baked focaccia with honey and sprinkle with flaky sea salt. The sweet honey contrasts with the savory everything bagel seasoning and tangy cream cheese.

Storage and make-ahead

Fridge

Store leftover focaccia in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster oven or under the broiler to restore crispness.

Freezer

Freeze the baked focaccia in a zip-top bag for up to 2 months. Thaw at room temperature and reheat in a 350°F oven for 5-10 minutes.

Reheat

Reheat slices in a toaster oven at 350°F for 3-5 minutes, or in a skillet over medium heat until the crust is crispy again.

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep the crust crunchy, reheat in a toaster oven or under the broiler for a few minutes.

The filling will become firm when refrigerated, so it's best to store at room temperature if eating within a day. For longer storage, freeze the baked focaccia in a zip-top bag for up to 2 months.

The dough can be made a day ahead and refrigerated after the first rise. Punch it down, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature, then proceed with shaping and filling.

The baked focaccia can also be made ahead and reheated, but it's best served fresh. The filling can be prepared up to 2 days ahead and kept refrigerated; bring to room temperature before piping.

Serving ideas

Serve the focaccia warm, torn into pieces or sliced with a serrated knife. It's excellent on its own, but also pairs well with eggs, salads, or soups. The creamy pockets of scallion cream cheese make it a satisfying breakfast or brunch item. For a more substantial meal, serve it alongside a frittata or a bowl of tomato soup.

This focaccia is also great for picnics or potlucks. It can be served at room temperature, though the cheese will be less molten. If serving later, reheat it in a 350°F oven for 5 minutes to restore the crispy crust. The everything bagel topping adds a savory crunch that complements the soft bread. Cut it into squares or strips for easy serving.

Frequently asked questions

Recipe card

Everything-Bagel Focaccia Stuffed with Scallion Cream Cheese

Prep 20 minCook 25 minRest 1 h 30 minTotal 2 h 15 minServes 8

Ingredients

• 4 cups all-purpose flour
• 2 1/4 tsp instant yeast
• 1 1/2 cups warm water (110°F)
• 2 tsp kosher salt
• 1/4 cup olive oil, plus more for the pan
• 8 oz cream cheese, softened
• 1/2 cup finely chopped scallions
• 3 tbsp everything bagel seasoning

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk, sesame

Estimated nutrition per serving

Calories

420

Protein

10 g

Carbohydrates

50 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.