Breakfast Focaccia with Eggs (Printable version)
Fluffy Italian flatbread with eggs, bacon, and fresh herbs for a satisfying morning meal.
# What You'll Need:
→ Dough
01 - 2.2 cups all-purpose flour
02 - 0.25 oz instant dry yeast
03 - 1.4 cups warm water
04 - 2 tbsp extra-virgin olive oil
05 - 1 tsp sugar
06 - 2 tsp kosher salt
→ Toppings
07 - 4 large eggs
08 - 6 slices bacon, chopped
09 - 3.5 oz cherry tomatoes, halved
10 - 1 small red onion, thinly sliced
11 - 2 tbsp extra-virgin olive oil
12 - 1 tsp flaky sea salt
13 - 1 tsp freshly ground black pepper
14 - 2 tbsp fresh chives or parsley, chopped
# Directions:
01 - In a large bowl, combine flour, yeast, and sugar. Add warm water and olive oil. Mix until a shaggy dough forms. Add salt and knead for 5–7 minutes until smooth and elastic, using either your hands or a stand mixer.
02 - Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size.
03 - Preheat oven to 425°F. Lightly oil a large baking tray (approximately 12 x 16 inches).
04 - Transfer the dough to the tray and stretch it out with your fingers to fit the pan. Dimple the surface deeply with your fingertips to create texture.
05 - Drizzle 2 tbsp olive oil over the dough. Top evenly with bacon, cherry tomatoes, and red onion. Sprinkle with flaky salt and pepper.
06 - Bake for 15 minutes to set the crust and partially cook the toppings.
07 - Remove from oven. Use a spoon to make 4 shallow wells in the dough. Crack an egg into each well, being careful not to break the yolks.
08 - Return to oven and bake for 8–10 more minutes, or until egg whites are set but yolks are still slightly runny.
09 - Remove from oven. Sprinkle with chopped chives or parsley, slice into portions, and serve warm.
# Expert advice:
01 -
- The combination of crisp bacon, runny yolks, and fluffy bread creates the most satisfying texture contrast
- It looks impressive but actually comes together with hands-off time while you sip your coffee
02 -
- The wells need to be deeper than you think, or the eggs will slide off during baking
- Room temperature eggs settle into the dough better than cold ones from the fridge
03 -
- Use your thumbs to create really deep wells for those eggs, they shrink slightly during baking
- Let the focaccia rest for 5 minutes before slicing, or those eggs might run everywhere