There’s a new bread challenge in town. It’s called the Bread Baking Society (Twitter handle @Breaking_Bread – hashtag #BreakingBread), – founded by Lora from Cake Duchess and Shulie from Food Wanderings. This month the bread they asked everyone to bake is focaccia, and of course I wanted to take part. Thankfully I got this focaccia in on the last day, last minute, of the month. Once again, there was humidity, but not as bad as last week. But, no braiding or shaping of focaccia; just dimpling (awww) – so humidity foiled. Ha!
Of course, there was free creative reign, so the variety of focaccias linked up, sweet and savory, is pretty amazing, from sweet potato to southern charm.
I made a Focaccia McMuffin. I call it that because it’s composed of bacon, eggs and cheddar encased in dough (the Mcmuffin part). What makes this focaccia kind of cool is, the eggs are in wells within the focaccia! I scrunched up 6 large pieces of tin foil into 3-inch balls, coated each one generously with olive oil, then stuck them into the cheese and bacon filled focaccia dough before rising. When fully risen, I pressed them down again, and baked the focaccia for 20 plus minutes, then removed the tin foil balls; giving me perfect wells to crack 6 eggs into. I put the focaccia back into the oven for 8 to 10 more minutes, and voila, six perfectly cooked eggs in six bacon – cheese bread squares (when cut), per person!
Of course I had to make it pretty, so before baking the focaccia, I topped it with some roasted red peppers, arugula, more bacon, plus a few drizzles of olive oil. When done, the eggs were seasoned with sea salt, freshly ground black pepper, and chopped chives.
Finally, I used Nick Malgieri’s focaccia dough in this recipe, which Lora also used. Butmdue to the damn humidity, I had to add an extra cup of flour because the dough continued to suck up flour while basking in the free sauna the weather provided. I also took down the salt because of the bacon since bacon can be salty. I’m sure Nick wouldn’t mind since he’s a pretty awesome pastry chef and guy, and he left a comment on THIS post back in 2010, thanks to Meaghan from The Decorated Cookie, alerting him to the post.
I was pretty stoked since I’m such a fan girl when it comes to my favorite chefs. As you can see, I wrote a novel in response to his comment, and it kind of makes me cringe. But, I won’t delete it because it was a genuine moment, and genuine moments can be embarrassing at times.
So, uh, make this focaccia if you can. Yes, it’s unusual, and yes, many Italians would probably gasp in horror at the site of it, but it’s really fun and delicious (this is all filler text since there used to be a story here.)
More filler. Not much to say. *twiddling thumbs*
Copyright (c) Nick Malgieri 1995, All Rights Reserved
- 1⅓ cups warm tap water (about 110 degrees)
- 2½ teaspoons (1 envelope) active dry yeast
- 3 tablespoons extra-virgin olive oil
- 3¼ cups unbleached all-purpose flour ( I ended up using 1 more cup due to humidity)
- 1½ teaspoons sea salt
- 6 to 8 oz cheddar cheese, cubed
- 10 slices cooked bacon, chopped
- 1 cup shredded cheddar cheese plus 6 tablespoons shredded cheddar cheese for the egg wells (1 tablespoon per well)
- 4 slices cooked bacon, chopped
- 1 red bell pepper, roasted, peeled, seeded and sliced (optional, or add your favorite vegetable(s) *
- arugula leaves (optional, or use your favorite greens)*
- 3-4 tablespoons extra-virgin olive oil
- 6 medium or large eggs
- chopped chives
- sea salt and freshly ground pepper
- In a small bowl,water sprinkle the yeast over the water. Add the 3 tablespoons olive oil and stir.
- In large bowl, combine the flour and 1½ teaspoons of salt; whisk together or mix together on low speed in your mixer.
- Stir the yeast, water and olive oil into the flour and salt until you have a dry dough. Slowly add the 1⅓ cup of water while mixing, until you have a soft, but slightly raggedy dough. You may or may not use all the water.
- Place the dough in an oiled bowl. Cover and let rise for 1 hour or until doubled in size.
- When dough has doubled, fold it onto itself, then flatten it on a floured board. Scatter the cheddar cheese cubes and 3 pieces of chopped bacon all over the flattened dough and fold it over a few times, adding flour as needed. Use a bench scraper because you will run into stickiness. Keep folding and kneading until the bacon and cheese is disseminated throughout the dough evenly. If bacon and/or cheese pops out during kneading, just shove it back in. Let rest, covered for 5 to 10 minutes to relax the gluten.
- While the dough is resting, oil a 10 x 15 jelly roll pan, then cut a piece of parchment to fit. The oil will keep the parchment paper down. Flatten the ball of dough onto the parchment lined pan and spread it as best you can until it almost reaches all four corners. If it resists, let it rest a few minutes, then start pushing and spreading again. Tuck in any cheese or bacon that pops out.
- Make 6 tin foil balls..about 3 to 4-inches each, and coat each one with olive or any oil, generously (I used spray olive oil) Press each tin foil ball into dough, deep..two on each row, equally apart.
- Cover pan with oiled plastic wrap and let rise for 1½ hours.
- Preheat oven to 425 degrees F. Once risen, press the foil balls down again (they rise with the dough), then dimple focaccia and drizzle with olive oil. Top with remaining chopped bacon, pepper strips, and arugula.
- Bake at 425F for 20 minutes, then remove pan from oven..keeping oven at 425F, and pull out foil balls. Sprinkle 1 tablespoon shredded cheddar cheese in each well. Crack each egg, one at a time, into a ramekin or small bowl, then slowly and carefully pour each egg into a well, until all six are filled.
- Place pan back in the oven and bake for another 8 to10 minutes, until the whites are cooked and the yolks are still jiggly, like a sunny-side up egg.
- Remove pan from oven, sprinkle all over with remaining shredded cheddar cheese (the heat will melt it), and salt and pepper each egg. Sprinkle with chopped chives, if desired. Serve immediately, cutting the focaccia into 6 squares, each containing an egg. Gently reheat leftovers, so not to overcook the egg.