Imagine a golden, flaky pastry with tender layers of soft dough encasing a rich, spiced meat filling—this is bagel focaccia at its finest. A dish that blends rustic warmth with ornate presentation, every bite is a mix of comforting flavors and crisp textures.
This Turkish-inspired börek-meets-focaccia creation is the kind of homemade dish that fills your kitchen with the aroma of slow-cooked onions, browned meat, and toasted sesame. Crafted entirely from scratch, it rewards patience with a showstopping centerpiece that is just as fitting for a festive table as it is for a quiet family lunch.
Ingredient Breakdown
At the heart of this recipe is a soft, pliable dough made from a blend of all-purpose flour, instant dry yeast, milk, water, yogurt, and vegetable oil. The combination of dairy and oil ensures moisture and tenderness, while the yeast gives rise to those light, airy layers.
The filling is deeply savory and aromatic, built from sautéed onions and ground meat, enriched with spices like black pepper and red pepper flakes. Fresh parsley brightens it up, cutting through the richness with herbal lift.
Between the layers lies a surprising delight: a luxurious tahini and margarine spread. This nutty, buttery mixture melts into the dough during baking, creating a tender, layered effect reminiscent of laminated pastry.
To finish it off, a golden glaze made from egg yolk and oil gives the top a beautiful sheen. Sesame seeds and black cumin (nigella) seeds add both texture and visual contrast, making it as appealing to the eyes as it is to the palate.
Step-by-Step Dough Preparation
To begin, combine the dry ingredients—flour, yeast, and salt—in a mixing bowl, then form a well at the center to pour in the milk, water, yogurt, and oil. The dough comes together slowly under your palms, gradually forming a soft, elastic mass that feels firm but flexible. A good knead is essential here—it activates the gluten and ensures that the dough can stretch without tearing during shaping.
After kneading, the dough is left to rest. This resting period is crucial. It relaxes the gluten strands, making the dough easier to roll out later while also allowing the yeast to begin its subtle rise.
Once rested, the dough is divided into three equal parts. Each is rolled out on a floured surface into a paper-thin sheet, ready to be brushed with the tahini-margarine mixture. At this stage, the dough should feel smooth and supple, ready to take on the rich filling and layers ahead.
Layering and Assembly Process
The filling begins with onions gently sautéed in oil until golden and translucent. Ground meat is then added, cooked slowly until its juices are released and absorbed again. Seasonings are stirred in, along with finely chopped parsley for freshness. Once cooked, this mixture must be cooled fully before assembly to prevent the dough from becoming soggy.
As each dough sheet is rolled out, it is lavishly coated with the tahini and margarine blend. Slits are made around the edges of the dough, leaving the center untouched. These outer flaps are folded inward in overlapping fashion, forming a beautifully layered round that resembles a stylized flower. Once shaped, each piece is placed on a floured tray and chilled in the freezer to solidify the fat, which helps the dough hold its shape during layering.
This process is repeated for all three dough balls, each prepped and frozen for easy handling later.
Final Assembly and Baking
Begin by rolling out the first chilled dough layer to fit your prepared baking tray. This becomes the foundation for the börek. Spread half of the cooled meat filling evenly across the surface. Lay the second dough sheet over the filling, smoothing gently before spreading the remaining filling on top. Finish with the third and final dough sheet, creating a three-tiered structure.
A mixture of egg yolk and vegetable oil is brushed generously over the surface to give it a golden, glossy finish during baking. Sesame seeds and black cumin seeds are sprinkled liberally, adding both flavor and crunch.
Before baking, score the pastry into portions using a sharp knife. This not only defines the serving size but also helps steam escape and ensures an even bake. The tray is placed into a preheated oven at 180°C (350°F), where it bakes until the top is deeply golden and the layers are puffed and set.
Once removed from the oven, cover the börek with a clean cloth and let it rest. This final pause allows the layers to firm up slightly and meld together, making it easier to slice and serve.
Recipe Tips & Frequently Asked Questions
Preventing soggy dough:
Always allow the filling to cool completely before layering. Warm filling can soften the dough and lead to soggy or uneven textures.
Perfecting the dough texture:
Knead until smooth and elastic. The dough should feel soft but not sticky. Resting it properly before rolling is key for ease of handling.
Freezing advice:
After layering the dough with tahini and margarine, freezing for 10–15 minutes helps the fat firm up, making the dough easier to roll and stack cleanly.
Cutting before baking:
Scoring the dough before it goes into the oven ensures cleaner slices post-bake and prevents uneven puffing across the surface.
Can I substitute margarine with butter or another fat?
Yes, unsalted butter works well, though it may alter the flavor slightly and yield a richer result.
Is it necessary to freeze the layers before assembly?
While not mandatory, it greatly improves handling and results in neater layering and baking.
How long can I store leftovers and how should I reheat them?
Store covered at room temperature for one day, or refrigerate for up to three days. Reheat in the oven at 160°C (320°F) for best texture.
Can I use a different filling like cheese or vegetables?
Absolutely. Cheese, spinach, mushrooms, or even mashed potatoes make excellent variations.
What’s the best way to shape the dough if I don’t want to cut slits?
You can simply roll out the dough into rounds or rectangles and skip the slits. The layering effect will still deliver flakiness.
What to Serve With This Recipe
Bagel focaccia pairs beautifully with cool, creamy drinks like ayran or a cucumber yogurt beverage, balancing the richness of the pastry with refreshing acidity. For a light meal, serve alongside a crisp tomato and cucumber salad dressed with lemon juice and olive oil.
Pickled vegetables such as turnips or mild peppers can also be served on the side, offering a tangy contrast. For extra flavor, add a spoonful of garlic-infused yogurt or a spicy harissa sauce to complement the meat filling.
Bagel focaccia is a celebration of rich flavors, layered textures, and handmade craftsmanship. With its crisp top, tender layers, and savory filling, it’s more than just a pastry—it’s an experience. Perfect for entertaining or turning an ordinary day into something special, this dish stands as a delicious tribute to traditional techniques with a touch of creative flair.
Ingredients
Dough
1 cup water
1 cup milk
1 tablespoon yogurt
1 Turkish coffee cup of vegetable oil
5 cups all-purpose flour
1 teaspoon instant dry yeast
1.5 teaspoons salt
Filling
300 grams ground meat (about 10.5 ounces)
2 medium onions
½ cup vegetable oil
Salt, black pepper, red pepper flakes (to taste)
1 handful fresh parsley, finely chopped
Between the Layers
200 grams margarine (approximately 7 ounces)
4 tablespoons tahini
Topping
1 egg yolk
Vegetable oil (for brushing)
Sesame seeds
Black cumin seeds (nigella seeds)
Instructions
Begin by preparing the savory filling. Peel and finely dice the onions, then sauté them in vegetable oil over medium heat until they soften and become translucent. Add the ground meat and cook thoroughly, stirring occasionally until the meat releases its juices and they evaporate back into the mixture. Season generously with salt, black pepper, and red pepper flakes according to your preference. Remove the pan from the heat, fold in the chopped parsley, and set the filling aside to cool completely.
For the dough, sift the flour into a large mixing bowl. Add the instant dry yeast and salt, stirring to evenly distribute the dry ingredients. Create a well in the center of the flour and pour in the milk, water, yogurt, and vegetable oil. Using your hands, knead until a smooth and supple dough forms—soft but not sticky. The dough should feel slightly firm, yet elastic enough to stretch without tearing. Allow the dough to rest while preparing the layering mixture.
Melt the margarine in a small saucepan, then remove it from the heat and stir in the tahini. This will form a rich, spreadable paste that will be layered between the dough sheets.
Divide the rested dough into three equal pieces. Take one portion and roll it out on a lightly floured surface into a thin sheet, similar in thickness to phyllo dough. Spread a generous layer of the tahini-margarine mixture over the entire surface.
Cut slits into the dough starting from the outer edges toward the center, leaving a circular section in the middle intact. Gently fold the cut edges inward, layering them over one another to form a decorative, flower-like shape. Carefully transfer this layered dough to a floured tray and place it in the freezer briefly—this helps solidify the fat, making the dough easier to handle.
Repeat the process for the remaining two dough balls, preparing each in the same fashion and placing them in the freezer after layering and shaping.
Retrieve the first dough from the freezer and roll it out to fit your greased baking tray. Lay it flat in the tray and spread half of the cooled meat filling evenly over the surface.
Take the second dough from the freezer, roll it out to the same size, and place it over the meat layer. Spread the remaining filling evenly on top.
Roll out the final dough sheet and position it over the second layer of filling, completing the stack.
In a small bowl, whisk together the egg yolk with a drizzle of vegetable oil. Brush this mixture generously over the top layer to give the crust a beautiful golden finish. Sprinkle with sesame seeds and black cumin seeds.
Score the assembled börek into desired portions and allow it to rest in the tray for a few minutes. Preheat the oven to 180°C (approximately 350°F), then bake until the top is golden and the pastry is fully cooked, around 35–40 minutes depending on your oven.
Once baked, remove the börek from the oven, cover it with a clean kitchen cloth, and let it rest for about 30 minutes to allow the layers to settle. Serve warm or at room temperature.
Bagel Focaccia Recipe
Ingredients
Dough
- 1 cup water
- 1 cup milk
- 1 tablespoon yogurt
- 1 Turkish coffee cup of vegetable oil
- 5 cups all-purpose flour
- 1 teaspoon instant dry yeast
- 1.5 teaspoons salt
Filling
- 300 grams ground meat about 10.5 ounces
- 2 medium onions
- ½ cup vegetable oil
- Salt black pepper, red pepper flakes (to taste)
- 1 handful fresh parsley finely chopped
- Between the Layers
- 200 grams margarine approximately 7 ounces
- 4 tablespoons tahini
Topping
- 1 egg yolk
- Vegetable oil for brushing
- Sesame seeds
- Black cumin seeds nigella seeds
Instructions
- Begin by preparing the savory filling. Peel and finely dice the onions, then sauté them in vegetable oil over medium heat until they soften and become translucent. Add the ground meat and cook thoroughly, stirring occasionally until the meat releases its juices and they evaporate back into the mixture. Season generously with salt, black pepper, and red pepper flakes according to your preference. Remove the pan from the heat, fold in the chopped parsley, and set the filling aside to cool completely.
- For the dough, sift the flour into a large mixing bowl. Add the instant dry yeast and salt, stirring to evenly distribute the dry ingredients. Create a well in the center of the flour and pour in the milk, water, yogurt, and vegetable oil. Using your hands, knead until a smooth and supple dough forms—soft but not sticky. The dough should feel slightly firm, yet elastic enough to stretch without tearing. Allow the dough to rest while preparing the layering mixture.
- Melt the margarine in a small saucepan, then remove it from the heat and stir in the tahini. This will form a rich, spreadable paste that will be layered between the dough sheets.
- Divide the rested dough into three equal pieces. Take one portion and roll it out on a lightly floured surface into a thin sheet, similar in thickness to phyllo dough. Spread a generous layer of the tahini-margarine mixture over the entire surface.
- Cut slits into the dough starting from the outer edges toward the center, leaving a circular section in the middle intact. Gently fold the cut edges inward, layering them over one another to form a decorative, flower-like shape. Carefully transfer this layered dough to a floured tray and place it in the freezer briefly—this helps solidify the fat, making the dough easier to handle.
- Repeat the process for the remaining two dough balls, preparing each in the same fashion and placing them in the freezer after layering and shaping.
- Retrieve the first dough from the freezer and roll it out to fit your greased baking tray. Lay it flat in the tray and spread half of the cooled meat filling evenly over the surface.
- Take the second dough from the freezer, roll it out to the same size, and place it over the meat layer. Spread the remaining filling evenly on top.
- Roll out the final dough sheet and position it over the second layer of filling, completing the stack.
- In a small bowl, whisk together the egg yolk with a drizzle of vegetable oil. Brush this mixture generously over the top layer to give the crust a beautiful golden finish. Sprinkle with sesame seeds and black cumin seeds.
- Score the assembled börek into desired portions and allow it to rest in the tray for a few minutes. Preheat the oven to 180°C (approximately 350°F), then bake until the top is golden and the pastry is fully cooked, around 35–40 minutes depending on your oven.
- Once baked, remove the börek from the oven, cover it with a clean kitchen cloth, and let it rest for about 30 minutes to allow the layers to settle. Serve warm or at room temperature.
