Breakfast Focaccia aka Focaccia with Bacon, Cheddar and 'Eggs in Wells'
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
 
Italian fococcia bread made into an amazing breakfast with loads of bacon, eggs, cheddar cheese and eggs cracked into wells made by balls of tin foil! Every person gets their own square of breakfast with a perfectly cooked egg! Basic focaccia recipe adapted from How to Bake, by Nick Malgieri, with my revisions
Copyright (c) Nick Malgieri 1995, All Rights Reserved
ingredients:
  • 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
  • 8 oz cheddar cheese, cubed
  • 8 slices cooked bacon, chopped
Topping
  • 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 or chopped (or add your favorite vegetable(s) *
  • arugula leaves (optional, or use your favorite greens)*
  • 3-4 tablespoons extra-virgin olive oil
  • 6 eggs
  • chopped chives
  • sea salt and freshly ground pepper
directions:
  1. In a small bowl,water sprinkle the yeast over the water. Add the 3 tablespoons olive oil and stir.
  2. In large bowl, combine the flour and 1½ teaspoons of salt; whisk together or mix together on low speed in your mixer.
  3. 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.
  4. Place the dough in an oiled bowl. Cover and let rise for 1 hour or until doubled in size.
  5. When dough has doubled, fold it onto itself, then flatten it on a floured board. Scatter the cheddar cheese cubes and 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.
  6. 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.
  7. 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, two in each row, equally apart.
  8. Cover pan with oiled plastic wrap and let rise for 1½ hours.
  9. 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 the roasted red pepper strips or chopped roasted red pepper, and arugula, if using.
  10. Bake at 425 F for 15 to 20 minutes, then remove pan from oven..keeping oven at 425 F, 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. Sprinkle the chopped bacon topping all over the foccacia, but not over the eggs.
  11. Place pan back in the oven and bake for another 8 to 10 minutes, until the whites are cooked and the yolks are still runny, like a sunny-side-up egg.
  12. Remove pan from oven and immediately sprinkle the focaccia all over with the 1 cup of shredded cheddar cheese (2 cups is even better!), as the residual heat will melt it, then salt and pepper each egg, and sprinkle with chopped chives, if desired. Serve immediately, cutting the focaccia into 6 squares, each containing an egg. Gently reheat leftovers (if there are any!), so not to overcook the egg.
notes:
* If you don't want to add greens or veggies of any sort, top with extra bacon and cheese. Herbs would be nice too.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2012/05/31/bacon-cheddar-and-eggs-in-wells-focaccia-for-breakingbread-and-part-12/