Breakfast Focaccia with Eggs (Printable Version)

Crispy olive oil-rich Italian flatbread with baked eggs, bacon, cherry tomatoes, and herbs for a hearty morning meal.

# What You 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 Make It:

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 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 until the dough begins to set and bacon starts to crisp.
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 into squares, and serve warm.

# Expert Advice:

01 -
  • Its basically the love child of breakfast and Italian bakery magic
  • The runny yolks mixing into that olive oil soaked bread is something you need to experience
  • You can prep everything the night before and just bake in the morning
02 -
  • Warm water should feel like a comfortable bath temperature, not hot
  • Dimpling the dough deeply helps those olive oil pockets form
  • Create deeper wells than you think for the eggs or they will overflow
03 -
  • Do not skip the dimpling step, it creates those irresistible olive oil pools
  • Pre-cook your bacon slightly if you want it extra crispy before adding to the dough

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