Focaccia Breakfast Sandwich with Scallion Cream Cheese and Lox

Everything Focaccia Recipe:

1. In a large mixing bowl, whisk together 490 grams of all purpose flour, 1 packet of instant yeast (7 grams), 3 grams of salt, and 8 grams of cane sugar.
2. Pour in 400 grams of water and 75 grams of olive oil. Mix until a dough forms. You might need to use your hands to bring the dough together. If the dough is too dry, add more water, 1 tbsp at a time until it’s right.
3. Cover the dough and let it rest for 20 minutes.
4. After 20 minutes, pull and fold the dough about 10 times, or until you have a smooth ball. Cover the dough again and let it proof somewhere warm for an hour (e.g., in the oven with the light on).
5. Once the dough is done proofing and just about doubles in size, transfer it to a quarter sheet pan drizzled with olive oil.
6. Let this proof once more, for 20 minutes.
7. Then, top with olive oil and everything but the bagel seasoning, and dimple the dough.
8. Bake on 425F for 25-30 minutes or until golden brown.

Focaccia Breakfast Sandwich Assembly:

1. Slice the focaccia in half.
2. Layer with scallion cream cheese, lox, red onion, and fresh dill.