Breakfast Focaccia Eggs Bacon (Printable)

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

# What You'll Need:

→ Dough

01 - 2.2 cups all-purpose flour (500 g)
02 - 0.25 oz instant dry yeast (7 g)
03 - 1.4 cups warm water (325 ml)
04 - 2 tbsp extra-virgin olive oil
05 - 1 tsp sugar
06 - 2 tsp kosher salt

→ Toppings

07 - 4 large eggs
08 - 6 slices bacon, chopped
09 - 3.5 oz cherry tomatoes, halved (100 g)
10 - 1 small red onion, thinly sliced
11 - 2 tbsp extra-virgin olive oil
12 - 1 tsp flaky sea salt
13 - 1 tsp freshly ground black pepper
14 - 2 tbsp fresh chives or parsley, chopped

# How to Make It:

01 - Combine flour, yeast, and sugar in a large bowl. Add warm water and olive oil, mixing until a shaggy dough forms. Incorporate salt and knead for 5-7 minutes until smooth and elastic, using either a stand mixer or hands.
02 - Cover the bowl and place in a warm area for 1 hour, or until dough has doubled in volume.
03 - Set oven to 425°F. Lightly coat a large baking sheet (approximately 12 x 16 inches) with oil.
04 - Transfer dough to the prepared pan and press with fingers to spread evenly across the surface. Create deep dimples across the entire dough using fingertips.
05 - Drizzle 2 tablespoons olive oil over the surface. Distribute chopped bacon, halved cherry tomatoes, and sliced red onion evenly. Season with flaky salt and black pepper.
06 - Bake for 15 minutes until edges begin to golden.
07 - Remove from oven. Use a spoon to form 4 shallow indentations in the dough. Crack one egg into each well.
08 - Return to oven and bake for 8-10 minutes until egg whites are fully set while yolks remain slightly runny.
09 - Remove from oven. Sprinkle with fresh chopped herbs. Slice into portions and serve while warm.

# Expert Advice:

01 -
  • The dough comes together in under 10 minutes with zero fancy techniques
  • Something magical happens when the bacon fat mingles with those characteristic focaccia dimples
  • You can prep everything the night before and just bake in the morning
02 -
  • Don't skip the dimpling step, those little pockets are what create the signature texture
  • The eggs continue cooking after you pull it from the oven, so aim for slightly jiggly yolks
03 -
  • Use a rimmed baking sheet to catch any egg overflow
  • Room temperature eggs won't shock the dough when you add them

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