Breakfast Focaccia with Eggs and Bacon (Print Version)
Olive oil-rich Italian flatbread with baked eggs, crispy bacon, cherry tomatoes, and fresh herbs for a satisfying 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:
01 - Combine flour, yeast, and sugar in a large bowl. 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 prepared tray and stretch 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.
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 minutes, or until egg whites are set but yolks remain slightly runny.
09 - Remove from oven. Sprinkle with chopped herbs, slice into squares, and serve warm.
# Expert Tips:
01 -
- Its basically breakfast pizza meets your favorite Italian bakery, but somehow better than both
- The runny yolks create their own sauce right there on the bread, and people will fight over those corner pieces
02 -
- Learned the hard way that making the wells too deep causes the eggs to slide right off during baking—shallow depressions work best
- Room temperature eggs are non-negotiable here, as cold eggs can make the dough underneath them gummy and undercooked
03 -
- Use the highest quality olive oil you can afford since the flavor really shines in this simple preparation
- Let the focaccia rest for 5 minutes before slicing to give the eggs time to set slightly