Breakfast Focaccia

Rise and shine... it's brunch week on the blog!

Brunch is so trendy right now and I'm not mad about it.  There's so much to love about brunch.  It just hits differently than other meals.  It's is more of a feeling than a meal - a vibe.  For me, brunch means a casual atmosphere to gather together and indulge in my favorite comfort foods. 🥐🍳🥓🧇🥞🥯  Who doesn't love a meal where sipping mimosas in yoga pants and a hoodie is perfectly acceptable?🥂

Brunch menus include breakfast AND lunch items which means there's lots of variety.  Combining breakfast and lunch into one meal is also, just efficient cooking.😅  Anytime I can get away with cooking one less weekend meal - count me in. 

Today I'm sharing my new favorite brunch item with you: Breakfast Focaccia.  I make the dough the night before the brunch is planned so it comes together quickly on the morning of the brunch.  I made a simple version of this eggy pizza but you can spice it up however you like.  You can add more eggs, bacon, sausage, vegetables or smoked gouda cheese.  Create your own breakfast focaccia or have your brunch guests top their own custom slice.  

Breakfast Focaccia
4 1/4 cups flour
2 1/4 teaspoons yeast
1 Tablespoon plus 1/2 teaspoon kosher salt
1 3/4 cups warm water
5 Tablespoons extra-virgin olive oil
4 strips bacon, cooked and crumbled
6 eggs
2 cups sharp cheddar cheese, grated
1/2 cup grated Parmesan cheese

Combine flour, yeast and salt in bowl of standing mixer.  

Knead in water until a loose dough forms. 

Place dough in a greased bowl. Cover with plastic wrap. Refrigerate overnight.

Remove from refrigerator and allow to stand at room temperature for 2-4 hours.

Stretch dough onto an oiled baking sheet.  Rest 10 minutes.  Stretch again.  

Place empty ramekins into dough.

Bake 15 minutes at 475.  

Remove ramekins and sprinkle cheese and bacon over dough.  

Carefully pour an egg into each ramekin hole.  

Bake another 8-12 minutes until eggs are desired doneness.  I baked mine 9 minutes. 

Ciao!

Click here for a printable version of this recipe