Breakfast Focaccia Eggs Bacon (Print Version)

Crispy bacon and baked eggs crown this fluffy olive oil-rich Italian flatbread, ideal for weekend brunch.

# What You'll Need:

→ Dough

01 - 4 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 by hand or 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 about 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.
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 until partially cooked.
07 - Remove from oven. Use a spoon to make 4 shallow wells in the dough. Crack an egg into each well.
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 herbs, slice, and serve warm.

# Expert Tips:

01 -
  • The dough comes together in minutes but tastes like you spent all morning on it
  • Eggs baked directly into the bread means yolks mingle with every bite
  • Leftovers reheat beautifully for the easiest weekday breakfast
02 -
  • Make sure those wells for the eggs are deep enough or the whites will run everywhere while baking
  • Room temperature eggs settle into the wells better than cold ones straight from the fridge
  • The focaccia continues cooking slightly after leaving the oven so pull it when whites look barely set
03 -
  • Don't be shy with those dimples they create little reservoirs for olive oil that make the bread incredibly flavorful
  • If your eggs are spreading too much try making deeper wells or cracking them into a small bowl first then pouring

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