Name: Focaccia Bagel Board
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT4H45M0.000S
Yield: 10 to 12 servings
Ingredients: 2 teaspoons active dry yeast; 6 2/3 cups bread flour; 1/2 cup olive oil, plus more for the plastic wrap and ramekins; 1 tablespoon plus 1/2 teaspoon fine sea salt; 2 teaspoons molasses or honey; 1/2 teaspoon baking soda; 1/2 cup everything bagel seasoning; 1 cup multi-colored grape tomatoes, halved; 1 mini cucumber, thinly sliced into coins; 12 ounces smoked salmon, torn into bite-size pieces; 1 1/2 cups scallion cream cheese (12 ounces); 1/3 cup nonpareil capers, drained; 1/4 medium red onion, thinly sliced; 2 tablespoons chopped fresh dill

Directions

Watch how to make this recipe.

For the focaccia: Whisk the active dry yeast and 2 3/4 cups warm water (100 to 110 degrees F) in the bowl of a stand mixer until the yeast is dissolved. Set aside until it starts to bubble, about 6 minutes.
Add the bread flour, 2 tablespoons of the olive oil and 1 tablespoon of the salt to the bowl and knead with a dough hook on low speed until the flour is hydrated and a dough forms. Increase to medium and knead until the dough is smooth and starts to pull away from the sides of the bowl, about 10 minutes. The dough will look wet, which is okay. Cover the dough with a plate or plastic wrap and set aside in a warm area until doubled in size, 1 1/2 to 2 1/2 hours (see Cook’s Note).
Add the remaining 6 tablespoons olive oil to a 13-by-18-inch rimmed baking sheet, spreading it over the bottom, sides and rim; set aside. Oil a large sheet of plastic wrap with olive oil; you may need to overlap 2 sheets of plastic so it’s big enough to cover the rimmed baking sheet with some overhang.
Turn out the dough onto the oiled baking sheet and gently stretch it into the corners. If the dough is springing back, cover it with the prepared plastic wrap oil-side down; it’s okay if the plastic wrap touches the dough. Let rest for 15 minutes, then stretch it into the corners again, repeating this step if needed. Cover again with the oiled plastic wrap and set aside until the dough is bubbly and puffs past the rim of the baking sheet, about 1 hour.
Meanwhile, position oven racks in the upper and lower thirds of the oven and preheat to 475 degrees F.
Carefully remove the plastic wrap from the dough and discard. Dimple the dough a few times using oiled fingers.
Stir the molasses, baking soda, remaining 1/2 teaspoon salt and 2 tablespoons boiling water in a medium bowl until combined. Lightly brush the molasses mixture on top of the dough, being careful not to pop any bubbles. Sprinkle evenly with the everything bagel seasoning.
Grease the bottoms of two 4-inch ovensafe ramekins (at least 1 inch deep), one 3-inch ovensafe ramekin and two 2-inch ovensafe ramekins with olive oil. Gently push each ramekin into the dough, leaving at least 2 inches between ramekins and at least 1 inch from the rim of the baking sheet.
Bake on the bottom rack until the edges are golden brown and the top begins to brown, about 15 minutes. Carefully move the focaccia to the top rack and continue baking until the top is deep golden brown, 10 to 12 minutes.
Remove the baking sheet to a wire rack. Carefully remove the hot ramekins using a towel and a small paring knife to help release them from the crust. Run a thin fish spatula around the edges and bottom of the focaccia and slide it onto the wire rack until cool enough to touch, about 10 minutes.
For the toppings: Meanwhile, toss the tomatoes and cucumbers in a small bowl.
Pile the smoked salmon into one of the 4-inch indentations. Spread the cream cheese into the remaining 4-inch indentation. Pile the cucumber-tomato salad in the 3-inch indentation. Fill the two 2-inch indentations separately with the capers and sliced red onions. Evenly sprinkle with dill and serve.
To eat, tear a small piece of the bagel focaccia, smear on some cream cheese and top with your favorite toppings.

Cook’s Note

Once the dough has been mixed, you can transfer it to an oiled bowl and cover the top with more oil, then cover the bowl with plastic wrap and refrigerate overnight. In the morning, proceed with the recipe; the dough may take from 90 minutes to 2 hours to puff.