Breakfast Focaccia Eggs Bacon Herbs (Printable version)
Fluffy Italian flatbread topped with eggs, bacon and fresh herbs. Perfect savory breakfast or brunch option.
# What you'll need:
→ Dough
01 - 3 ½ 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
# Directions:
01 - Combine flour, yeast, and sugar in a large bowl. Add warm water and olive oil, mixing until a shaggy dough forms. Incorporate salt and knead for 5–7 minutes until smooth and elastic, using either a stand mixer or hands.
02 - Cover the bowl and place in a warm area for 1 hour until the dough doubles in size.
03 - Preheat oven to 425°F. Lightly coat a large baking sheet (approximately 12 x 16 inches) with oil.
04 - Transfer risen dough to the prepared pan and press outward with fingertips to cover the entire surface. Create deep dimples across the dough using your fingers.
05 - Drizzle 2 tablespoons olive oil over the surface. Distribute chopped bacon, halved cherry tomatoes, and sliced red onion evenly. Season with flaky salt and black pepper.
06 - Bake for 15 minutes until the dough begins to set and vegetables start to soften.
07 - Remove from oven. Use a spoon to form 4 shallow indentations in the dough. Crack one egg into each well.
08 - Return to oven and bake for 8–10 minutes until egg whites are fully set while yolks remain slightly runny.
09 - Remove from oven, scatter fresh herbs across the top, slice into portions, and serve immediately while warm.
# Expert Tips:
01 -
- The combination of runny yolks and crispy bacon creates the kind of messy, luxurious breakfast that feels like a treat every single time
- It is ridiculously forgiving, perfect for when you want to impress brunch guests without actually stressing about perfection
02 -
- The wells for eggs need to be deep enough to hold them, but not so deep that the whites spread everywhere and make a mess
- Letting the dough rest for even five minutes after shaping makes it much easier to stretch without springing back
03 -
- Warm your bowl with hot water before mixing dough, it creates a cozy environment for the yeast to work
- Use your fingers, not a spoon, to dimple the dough, the personal touch creates better texture