Breakfast Focaccia with Eggs Bacon

The smell of bacon and rosemary baking into bread is the kind of wake-up call that actually gets me out of bed on weekends. My Italian grandmother would shake her head at turning focaccia into breakfast, but she also believed bread was never complete without olive oil, so I think she would understand. This recipe started as a happy accident when I had leftover focaccia dough and a refrigerator full of breakfast odds and ends.

Last spring, my sister visited for a weekend and woke up to the smell of this baking. She stood in the kitchen doorway, sleepy-eyed, watching me crack those eggs into the bubbling dough. Now she texts me every Sunday asking if I am making the breakfast bread.

Ingredients

• 500 g all-purpose flour: Plain flour works perfectly here, no need to hunt down Italian 00 flour unless you already have some in the pantry
• 7 g instant dry yeast: Instant yeast skips the whole dissolving step which makes this recipe even faster
• 325 ml warm water: Think bathwater temperature, about 105°F, anything too hot will kill your yeast
• 2 tbsp extra-virgin olive oil: Use the good stuff here since the flavor really shines through
• 1 tsp sugar: Just a little food for the yeast to get things moving
• 2 tsp kosher salt: Diamond kosher salt is what I keep in my kitchen, table salt will be too salty in this amount
• 4 large eggs: Room temperature eggs will settle into the wells better than cold ones straight from the fridge
• 6 slices bacon, chopped: Thick-cut bacon gives you those satisfying chewy bits scattered across the bread
• 100 g cherry tomatoes, halved: They blister and concentrate in the oven, becoming little bursts of sweetness
• 1 small red onion, thinly sliced: The onions caramelize slightly and add a nice bite against the rich egg yolks
• 2 tbsp extra-virgin olive oil: This second dose gets drizzled over the dough right before baking
• 1 tsp flaky sea salt: Maldon salt on top gives you those delicious crunchy salt crystals
• 1 tsp freshly ground black pepper: Freshly cracked pepper makes a huge difference here
• 2 tbsp fresh chives or parsley, chopped: Chives add that mild onion flavor, parsley keeps it bright and fresh

Instructions

Mix the dough:

Combine flour, yeast, and sugar in a large bowl, then pour in the warm water and olive oil. Mix with a wooden spoon until everything comes together in a shaggy, sticky mass, then add the salt and knead for 5 to 7 minutes until the dough feels smooth and bounces back when you poke it.

Let it rise:

Cover the bowl with a clean kitchen towel and find the warmest spot in your kitchen. Let the dough do its thing for about an hour until it has doubled in size and looks pillowy and alive.

Heat the oven:

Preheat your oven to 220°C with the rack in the middle position. Lightly oil a large baking tray, about 30 by 40 cm, so the dough does not stick later.

Shape the focaccia:

Transfer the risen dough onto your prepared tray and gently press and stretch it outward with your fingertips until it fills the pan. Use your fingers to push deep dimples all over the surface, those little wells will hold onto all the good flavors.

Add the toppings:

Drizzle 2 tablespoons of olive oil over the dimpled dough, then scatter the chopped bacon, cherry tomatoes, and red onion slices evenly across the surface. Sprinkle everything with flaky salt and plenty of black pepper.

First bake:

Slide the tray into the hot oven and bake for 15 minutes. The bacon will start to crisp and the dough will puff up around the toppings.

Create the egg wells:

Carefully remove the tray from the oven and use the back of a spoon to make four shallow wells in the partially baked dough. Crack an egg into each well, trying not to break the yolks.

Final bake:

Return the focaccia to the oven for another 8 to 10 minutes. Keep an eye on it during those last minutes, you want the egg whites to be completely set but the yolks to remain slightly runny when you cut into them.

Finish and serve:

Sprinkle the chopped fresh herbs over the hot focaccia, let it rest for just a couple of minutes, then slice into squares and serve warm while those yolks are still golden.

Save to Pinterest

This has become our go-to for lazy Sunday mornings with friends. Everyone reaches for the corner pieces first, something about that extra crispy edge with a runny yolk.

Making It Vegetarian

Skip the bacon completely and you still have an incredibly satisfying breakfast bread. I have tried sautéed mushrooms with thyme, and they pair beautifully with the eggs. Spinach works well too, just squeeze out the excess moisture first so you do not end up with a soggy spot in the bread.

Serving Suggestions

A simple arugula salad on the side cuts through all that richness beautifully. Sometimes I serve it with a bowl of fresh berries or sliced fruit to balance the savory elements. If you want to go all out, a mimosa bar alongside this feels pretty special.

Storage and Reheating

This focaccia is best enjoyed fresh from the oven, but leftovers do reheat surprisingly well. Store any remaining pieces in an airtight container in the refrigerator for up to two days.

• Reheat individual squares in a 350°F oven for about 10 minutes to bring back that crisp bottom
• The microwave will make the bread chewy, so avoid that unless you are in a desperate hurry
• You can also freeze the baked focaccia for up to a month, just thaw completely before reheating

Save to Pinterest

There is something deeply satisfying about tearing into a piece of this while the eggs are still warm and runny. Hope it finds its way into your weekend rotation too.

Recipe FAQs

→ Can I prepare breakfast focaccia ahead?

Prepare dough up to rising step, refrigerate overnight. Bring to room temperature before stretching and baking.

→ What vegetables work well as toppings?

Sautéed mushrooms, spinach, roasted peppers, or zucchini add great flavor. Cook vegetables beforehand to avoid excess moisture.

→ How do I know when eggs are perfectly cooked?

Whites should be completely set while yolks remain slightly runny. Bake 8-10 minutes after adding eggs for ideal consistency.

→ Can I use different herbs?

Fresh basil, thyme, rosemary, or oregano all complement the flavors. Use 2 tablespoons chopped herbs for best results.

→ What cheese pairs well with this focaccia?

Parmesan, mozzarella, or goat cheese crumbled over toppings before baking adds richness. Grated cheese melts into the dimpled dough beautifully.