Breakfast Focaccia Eggs Bacon Herbs (Printable version)
Fluffy Italian flatbakes with eggs, bacon, cherry tomatoes, and herbs for a hearty morning meal.
# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 2 ¼ teaspoons instant dry yeast
03 - 1 ⅓ cups warm water
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon sugar
06 - 2 teaspoons kosher salt
→ Toppings
07 - 4 large eggs
08 - 6 slices bacon, chopped
09 - 3 ½ ounces cherry tomatoes, halved
10 - 1 small red onion, thinly sliced
11 - 2 tablespoons extra-virgin olive oil
12 - 1 teaspoon flaky sea salt
13 - 1 teaspoon freshly ground black pepper
14 - 2 tablespoons fresh chives or parsley, chopped
# How to Prepare:
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.
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 tablespoons 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 advice:
01 -
- The dough comes together in minutes and transforms into something bakery-worthy with almost no hands-on effort
- That combination of runny yolk and crispy bacon on pillowy bread is basically weekend perfection on a plate
02 -
- Make your wells deeper than you think because the eggs will spread and you want them contained
- Room temperature eggs crack more easily into the wells without breaking the yolks
03 -
- Use your fingertips to really press those dimples deep, almost to the bottom of the pan
- Let the focaccia cool for just 5 minutes before slicing, it helps set the structure