Breakfast Focaccia

Updated at: Fri, 12 Jul 2024 09:06:14 GMT

Step 1

Instead of using a 9x13 inch tray as the dough recipe calls for, opt to use a larger tray - 13x18 inches (or similar) is great. You want a larger tray here to help ensure there is lots of surface area for the toppings and so the eggs aren’t too crowded. You won’t need to spread the dough all the way to the edges of the tray, but it should definitely measure larger than 9x13 inches after you’re done dimpling it.

Step 2

Mix the base focaccia dough - you can use my ‘Overnight Focaccia’, ‘Same-Day Focaccia’ or ‘The Best Sourdough Focaccia’

Step 3

Overnight Focaccia: https://s.samsungfood.com/VfPsy

Step 4

Same-Day Focaccia: https://s.samsungfood.com/BRWIR

Step 5

The Best Sourdough Focaccia: https://s.samsungfood.com/V8Ult

Step 6

Once you reach the stage in the focaccia recipe where the dough is proofing in the tray, start on preparing your toppings. Cook the sausage into crumbles and bake the bacon on a tray in the oven (you don’t want it super crispy because it will continue baking in the oven on the bread). Dice the bacon into bite sized pieces but reserve one of slices for garnishing at the end. Reserve up to 2 Tablespoons of the bacon fat to drizzle on top of the focaccia dough. Grate your cheese and dice your green onion for later.

Step 7

Preheat the oven to 220C/430F and place the rack into the lowest position of the oven – this will help to ensure the bottom of the bread crisps up nicely.

Step 8

When the dough has full proofed, use oiled fingers to spread it out slightly towards the edges of the tray (if it’s a very large tray you don’t need to stretch it all the way to the edges). Drizzle the dough with the reserved bacon fat and the scatter the sausage crumbles and dived bacon over the top. Dimple the focaccia thoroughly.

Step 9

Make 4 circular ‘nests’ using aluminum foil (about 3.5inches/9cm in circumference), oil the bottom of the foil ‘nests’ and nestle them firmly into the dough, evenly spaced apart. Dimple the tater tots (mini has browns) into the dough in the spaces that are not occupied by the foil.

Step 10

Season the entire thing with a little bit of flaky sea salt. Bake the focaccia for 13-16 minutes or until it’s starting to turn a light golden brown. Remove from the oven and remove the foil ‘nests’ from the bread. Gently crack the eggs into the wells the nests have created. I find it easiest/neatest to crack the eggs into a ramekin first and then tipping into the wells. Season the eggs with a sprinkle of flaky sea salt and pepper. Sprinkle the cheese on all the exposed areas of bread (not on the eggs). Bake for a further 8-10 minutes or until the whites have fully set. The yolk should still be runny, or a bit jammy inside.

Step 11

Chop the remaining slice of bacon into tiny pieces. Garnish the bread with a sprinkle of finely diced green onions and the bacon bits.

Step 12

I normally recommend you let the bread cool down before slicing in but for this one, I suggest tearing straight in and enjoying immediately while the eggs are still a bit runny!

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