Breakfast Focaccia with Eggs Bacon (Print View)

Fluffy Italian flatbread with eggs, bacon, tomatoes and herbs—ideal for 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

# How to Make:

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 a stand mixer or by hand.
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.
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.
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 Suggestions:

01 -
  • Its basically breakfast pizza disguised as fancy Italian bread which means nobody can judge you for eating it at 10 AM
  • The eggs bake right into the dough so you get runny yolks without dirtying a single extra pan
  • This feeds a crowd and looks impressive but takes about 20 minutes of actual work
02 -
  • Make those wells for the eggs deeper than you think you need to, otherwise the eggs will slide right off during baking
  • Let the focaccia rest for at least 5 minutes before slicing, otherwise those runny yolks will escape everywhere
  • If your bacon is not crisping enough, try cooking it halfway in a pan before scattering it on the dough
03 -
  • Warm your baking tray in the oven for a few minutes before adding the dough, it helps create an extra crispy bottom crust
  • If you want extra flavor, sprinkle some grated parmesan or fontina over the dough before adding the eggs
  • Room temperature ingredients really do make a difference here, especially the eggs for those wells

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