Breakfast Focaccia with Eggs and Bacon (Printable)
Fluffy olive-oil rich Italian flatbread topped with eggs, crispy bacon, and fresh herbs for a perfect savory 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 Steps:
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 either hand kneading or a stand mixer.
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 it out with your fingers to fit the pan. Dimple the surface deeply with your fingertips to create texture.
05 - Drizzle 2 tablespoons olive oil over the dough. Top evenly with chopped bacon, halved cherry tomatoes, and sliced red onion. Sprinkle with flaky sea salt and black pepper.
06 - Bake for 15 minutes to partially cook the focaccia and render the bacon.
07 - Remove from oven. Use a spoon to make 4 shallow wells in the dough. Crack an egg into each well, being careful not to break the yolks.
08 - Return to oven and bake for 8–10 more minutes, or until egg whites are set but yolks remain slightly runny.
09 - Remove from oven. Sprinkle with chopped fresh herbs, slice into squares, and serve warm.
# Expert Advice:
01 -
- The combination of fluffy bread, crispy bacon, and runny yolks creates textures that make every bite interesting
- It looks impressive but actually comes together with mostly hands-off time
02 -
- Make your wells slightly deeper than you think you need, or the eggs might slide off during baking
- Let the focaccia cool for just 5 minutes before slicing, so the eggs set slightly but stay runny
03 -
- Use a rimmed baking sheet to catch any egg white overflow during baking
- Room temperature eggs will settle into the wells more evenly than cold eggs