Breakfast Focaccia with Eggs (Printable)

Fluffy Italian flatbread topped with eggs, bacon, tomatoes, and fresh herbs for a satisfying savory breakfast.

# 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 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 to 7 minutes until smooth and elastic, using a stand mixer or working 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 it 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 salt and black pepper.
06 - Bake for 15 minutes until the dough begins to set and toppings start to cook.
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 to 10 minutes, or until egg whites are set but yolks remain slightly runny.
09 - Remove from oven. Sprinkle with chopped fresh herbs, slice into portions, and serve warm.

# Expert Tips:

01 -
  • The contrast between crispy salty bacon and creamy runny yolks creates something magical in every bite
  • You can prep the dough the night before and wake up to something that looks like you worked harder than you actually did
  • That first slice pulling apart with the cheese like strings is pure breakfast theater
02 -
  • Make those wells deeper than you think you need to, because the eggs will try to escape during baking and you want them cradled in the bread
  • The timing on that second oven trip is everything, check at 8 minutes because overcooked yolks will completely change the experience
  • Letting the focaccia rest for 5 minutes before slicing helps the eggs set slightly and makes cutting cleaner
03 -
  • Use your fingertips, not your palm, when dimpling the dough to preserve those airy pockets inside
  • Room temperature ingredients will help your dough rise faster and more evenly

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