Breakfast Focaccia with Eggs Bacon

The smell of bacon sizzling on a weekend morning pulls everyone into the kitchen, but this time it was mingling with something unexpected—fresh bread baking. My friend Marco showed me how to marry focaccia with breakfast toppings during a rainy Sunday brunch, and I've never looked back. There's something magical about pressing your fingers into that dimpled dough, knowing you're about to create the most satisfying meal of the week.

Last spring, I made this for my sister's baby shower when we had twelve hungry family members descending on my tiny apartment. The focaccia emerged golden and fragrant, eggs perfectly nestled in their little wells, and disappeared within minutes. Now it's my go-to whenever I need to feed people something that feels special but doesn't require standing at the stove while guests arrive.

Ingredients

• 500 g all-purpose flour: This creates the right structure for those beautiful dimples while still staying tender inside
• 7 g instant dry yeast: Instant yeast eliminates the need for proofing, making your morning prep so much faster
• 325 ml warm water: Water should feel like bath temperature, about 105°F, to activate the yeast without killing it
• 2 tbsp extra-virgin olive oil: Use your best olive oil here since it really shines through in the final flavor
• 1 tsp sugar: Just enough to feed the yeast and help your dough rise beautifully
• 2 tsp kosher salt: Kosing salt dissolves evenly throughout the dough for consistent seasoning
• 4 large eggs: Room temperature eggs will cook more evenly and prevent the dreaded rubbery white
• 6 slices bacon: Thick-cut bacon holds up better during baking and provides those perfect crispy bits
• 100 g cherry tomatoes: They burst in the oven creating little pockets of sweetness throughout the bread
• 1 small red onion: Thin slices caramelize slightly and add a lovely sharpness that cuts through the richness
• 1 tsp flaky sea salt: The finishing touch that adds crunch and makes those olive oil pockets really sing
• 2 tbsp fresh chives or parsley: Fresh herbs bring brightness and color that makes this feel like a restaurant dish

Instructions

Make the dough:

Combine flour, yeast, and sugar in your largest bowl. Add warm water and olive oil, mixing until shaggy. Add salt and knead for 5 to 7 minutes until smooth and elastic.

Let it rise:

Cover the bowl and let dough rise in a warm spot for 1 hour until doubled. I turn my oven light on and place the bowl inside—creates the perfect cozy environment.

Prep your pan:

Preheat oven to 220°C. Lightly oil a large baking tray, about 30 x 40 cm. Don't be shy with the oil—this is what creates those crispy edges.

Shape and dimple:

Stretch dough to fit your pan using your fingertips. Press deep dimples all over the surface, this is where all that delicious olive oil will pool.

Add toppings:

Drizzle with 2 tbsp olive oil. Top evenly with bacon, cherry tomatoes, and red onion. Sprinkle with flaky salt and pepper.

First bake:

Bake for 15 minutes until the bread is starting to turn golden and the bacon is rendering its fat.

Create wells for eggs:

Remove from oven and use a spoon to make 4 shallow wells. Crack an egg into each well being careful not to break yolks.

Final bake:

Return to oven for 8 to 10 minutes until whites are set but yolks still have that gorgeous wobble.

Finish and serve:

Sprinkle with chopped herbs and serve immediately while eggs are still warm and runny.

Save

My roommate used to request this every Sunday morning, and we'd eat it standing up at the counter, too impatient to even set the table. The ritual of dimpling dough together became our little meditation before a busy week, something I still miss even though we live in different cities now.

Making It Your Own

Swap bacon for crumbled sausage or leave it off entirely and add sautéed mushrooms instead. I've made versions with caramelized onions and thyme that feel almost like French onion soup on bread.

Timing Everything Right

You can make the dough the night before and let it do a slow rise in the refrigerator. In the morning, just bring it to room temperature while your oven preheats and continue with the recipe as written.

Serving Suggestions

A simple arugula salad dressed with lemon and olive oil cuts through the richness perfectly. I also love serving it alongside fresh fruit to balance all those savory flavors.

• Leftovers reheat surprisingly well in a 350°F oven for about 10 minutes
• The bread base stays tender even after refrigeration overnight
• Freeze untopped dough portions for quick breakfasts later in the week

Save

There's nothing quite like breaking into that first egg yolk and watching it run over the crispy, salty bread. Hope this becomes a weekend tradition in your kitchen too.

Recipe FAQs

→ Can I prepare the dough ahead of time?

Yes, prepare the dough through the rising step, then refrigerate overnight. Bring to room temperature before stretching and topping.

→ What if I don't have a 30 x 40 cm baking tray?

Use any large rimmed baking sheet or two smaller ones. Adjust baking time slightly if the focaccia is thicker or thinner.

→ How do I know when the eggs are done?

The egg whites should be fully opaque and set, while yolks should jiggle slightly when you gently shake the pan.

→ Can I make this vegetarian?

Simply omit the bacon and add sautéed mushrooms, spinach, or bell peppers for equally delicious results.

→ What's the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 180°C oven for 10 minutes to restore crispiness.