Breakfast Focaccia
Breakfast Focaccia
Ingredients
For the Focaccia Dough
- 500 grams strong white flour
- 400 ml warm water
- 10 grams salt
- 5 grams active dry yeast
- 30 ml olive oil
For the Toppings
- 6 eggs
- 100 grams bacon
- 100 grams mozzarella
- as needed fresh rosemary
- as needed sea salt
- as needed olive oil
Instructions
- 1
In a large bowl, combine the 500 grams of strong white flour, 10 grams of salt, and 5 grams of active dry yeast.
⏱️ 2 min
- 2
Add the 400 ml of warm water and 30 ml of olive oil to the dry ingredients. Mix everything together with a spoon until a shaggy dough forms.
⏱️ 3 min
- 3
Cover the bowl with a lid or plastic wrap and let the dough rest for 30 minutes.
- 4
After 30 minutes, perform the first "stretch and fold" by gently pulling a section of the dough up from the side of the bowl and folding it over the center. Rotate the bowl and repeat this action approximately 8-10 times until the dough starts to develop strength.
⏱️ 5 min
- 5
Cover and let the dough rest for another 30 minutes.
- 6
Repeat the "stretch and fold" process two more times, with 30-minute rests in between each set of folds. The dough should become noticeably smoother and more elastic with each set.
⏱️ 10 min
- 7
After the final stretch and fold, cover the dough and place it in the fridge overnight (for at least 12 hours) to cold proof.
- 8
The next morning, lightly grease a baking tray with olive oil.
⏱️ 1 min
- 9
Carefully transfer the focaccia dough from the bowl onto the prepared baking tray. Gently stretch the dough out to fill the tray, being careful not to degas it too much. Use your fingertips to create dimples across the surface of the dough.
⏱️ 4 min
- 10
Drizzle more olive oil generously over the top of the dough. Cover the tray loosely with plastic wrap and let the dough proof at room temperature for 1 1/2 to 2 hours, or until it has noticeably risen and is very bubbly.
- 11
Preheat your oven or pizza oven to 220°C.
⏱️ 10 min•🌡️ 220
- 12
Once the dough has finished its proofing, use your fingers to create deeper dimples.
⏱️ 1 min
- 13
Crack the 6 eggs directly into the dimples on the focaccia dough.
⏱️ 2 min
- 14
Sprinkle the 100 grams of bacon and 100 grams of mozzarella over the dough and eggs.
⏱️ 2 min
- 15
Add fresh rosemary and a sprinkle of sea salt on top.
⏱️ 1 min
- 16
Place the focaccia in the preheated oven and bake for 20 minutes, or until the focaccia is golden brown and the eggs are cooked to your liking.
⏱️ 20 min•🌡️ 220
- 17
Remove from the oven, slice, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Breakfast Focaccia
For the Focaccia Dough
- 500 grams strong white flour
- 400 ml warm water
- 10 grams salt
- 5 grams active dry yeast
- 30 ml olive oil
For the Toppings
- 6 eggs
- 100 grams bacon
- 100 grams mozzarella
- as needed fresh rosemary
- as needed sea salt
- as needed olive oil
Instructions
- 1
In a large bowl, combine the 500 grams of strong white flour, 10 grams of salt, and 5 grams of active dry yeast.
⏱️ 2 min - 2
Add the 400 ml of warm water and 30 ml of olive oil to the dry ingredients. Mix everything together with a spoon until a shaggy dough forms.
⏱️ 3 min - 3
Cover the bowl with a lid or plastic wrap and let the dough rest for 30 minutes.
- 4
After 30 minutes, perform the first "stretch and fold" by gently pulling a section of the dough up from the side of the bowl and folding it over the center. Rotate the bowl and repeat this action approximately 8-10 times until the dough starts to develop strength.
⏱️ 5 min - 5
Cover and let the dough rest for another 30 minutes.
- 6
Repeat the "stretch and fold" process two more times, with 30-minute rests in between each set of folds. The dough should become noticeably smoother and more elastic with each set.
⏱️ 10 min - 7
After the final stretch and fold, cover the dough and place it in the fridge overnight (for at least 12 hours) to cold proof.
- 8
The next morning, lightly grease a baking tray with olive oil.
⏱️ 1 min - 9
Carefully transfer the focaccia dough from the bowl onto the prepared baking tray. Gently stretch the dough out to fill the tray, being careful not to degas it too much. Use your fingertips to create dimples across the surface of the dough.
⏱️ 4 min - 10
Drizzle more olive oil generously over the top of the dough. Cover the tray loosely with plastic wrap and let the dough proof at room temperature for 1 1/2 to 2 hours, or until it has noticeably risen and is very bubbly.
- 11
Preheat your oven or pizza oven to 220°C.
⏱️ 10 min•🌡️ 220 - 12
Once the dough has finished its proofing, use your fingers to create deeper dimples.
⏱️ 1 min - 13
Crack the 6 eggs directly into the dimples on the focaccia dough.
⏱️ 2 min - 14
Sprinkle the 100 grams of bacon and 100 grams of mozzarella over the dough and eggs.
⏱️ 2 min - 15
Add fresh rosemary and a sprinkle of sea salt on top.
⏱️ 1 min - 16
Place the focaccia in the preheated oven and bake for 20 minutes, or until the focaccia is golden brown and the eggs are cooked to your liking.
⏱️ 20 min•🌡️ 220 - 17
Remove from the oven, slice, and serve immediately.
⏱️ 1 min