For New Year’s Eve, I planned to make rosemary grape focaccia because it was such a hit the last time. I bought the ingredients and was feeling good about that decision when I went to bed, but then I woke up suddently at 4:30 am on NYE day with the idea to make everything focaccia. I tried to go back to bed, telling myself that it would mean another trip to the grocery store. The idea wouldn’t quit, though. As soon as Marc stirred, I asked him in his sleepy state if everything focaccia sounded delicious or if I was crazy. Being a big everything bagel fan, he gave me as enthusiastic a smile as he could manage that early in the morning.
I had black and white sesame seeds, poppy seeds and a new box of Malden sea salt in the pantry. I wondered if I could get away without the dried onion and garlic, but I knew it just wouldn’t be the same. I threw on some jeans, a cute sweatshirt and a knit hat to hopefully disguise the fact that I didn’t want to comb my hair. I went to the grocery store near my house and after too much time in the spice aisle, I found dried onion and the only dried garlic I could find was trapped in a plastic grinder. I grabbed it and decided to figure that part out later.
Back at home, I had to get started on the dough. If you’re a little scared of dough, focaccia is your friend! It’s really easy to make and work with. In a few minutes, I had the focaccia dough in an oiled bowl, covered with a kitchen towel and sitting by a register for a warm place to rise.
I was hoping to open the dried garlic in the plastic grinder without injuring myself, of course. I settled on using pliers to snip away at the plastic top and it worked! Not without spilling dried garlic in the basement around the tool box, though. Happy to still have all of my fingers, I vacuumed the garlic pieces up and then just decided to go on a tangent and vacuum the whole basement.
I went back upstairs to punch down the dough to get it ready for the second rise and put the everything topping of my dreams together in a little bowl. It was as pretty as I’d hoped.
Feel free to skip all of the hijinks I got myself into and do something relaxing as your focaccia rises. I made a double batch of the recipe below and it was a good move because as soon as it came out of the oven, I cut right in and we couldn’t stop eating it. The mixture of onion, garlic, seeds and salt was for us, perfect. I was generous with the toppings because it’s what makes this focaccia so good!
And if you’re not vegan, a swipe of softened cream cheese on your everything focaccia and a piece of smoked salmon is a very good idea.