Breakfast Focaccia with Eggs Bacon (Printable)

Fluffy Italian flatbread with eggs, bacon, and herbs for a savory morning meal.

# Ingredient List:

→ 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

# 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 a stand mixer or your hands.
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 tray and stretch it out with your fingers to fit the pan. Dimple the surface deeply with your fingertips.
05 - Drizzle 2 tablespoons olive oil over the dough. Top evenly with bacon, cherry tomatoes, and red onion. Sprinkle with flaky salt and pepper. Bake for 15 minutes.
06 - Remove from oven. Use a spoon to make 4 shallow wells in the dough. Crack an egg into each well.
07 - Return to oven and bake for 8–10 more minutes, or until egg whites are set but yolks are still slightly runny.
08 - Remove from oven. Sprinkle with chopped herbs, slice, and serve warm.

# Expert Tips:

01 -
  • The combination of pillowy bread crust and runny egg yolks creates the most indulgent texture contrast
  • It feeds a crowd beautifully and looks impressive with almost zero effort
  • You can prep everything the night before and just pop it in the oven
02 -
  • If your dough springs back when stretching, let it rest for 5 minutes and try again
  • Room temperature eggs prevent the whites from spreading too much over the bread
  • The focaccia continues cooking after you remove it, so pull it when whites are just barely set
03 -
  • Use a rimmed baking sheet to catch any egg overflow during the final bake
  • Let the focaccia rest for 5 minutes before slicing to set the eggs slightly

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