Description
Homemade Breakfast Focaccia brings Italian bakery magic straight to morning tables with crispy edges and pillowy centers. Weekend chefs can easily craft this delectable bread loaded with savory herbs and eggs that promise pure breakfast bliss.
Ingredients
Scale
Primary Ingredients:
- 1 pound ground breakfast sausage
- 6 large eggs
- 467 grams (3 3/4 cups) all-purpose flour
Dairy and Cheese:
- 4 ounces cheddar cheese, finely shredded
- 6 tablespoons extra-virgin olive oil, divided
Herbs, Vegetables, and Seasonings:
- 3 ounces cherry tomatoes, halved lengthwise
- 1 rosemary sprig, leaves plucked, coarsely chopped
- 2 teaspoons kosher salt
- 1 (1/4-ounce) packet instant yeast
- 440 milliliters (1 3/4 cups plus 1 tablespoon) lukewarm water
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Prepare a generously oiled large bowl for dough proofing. Whisk flour, kosher salt, and yeast in a separate bowl. Incorporate lukewarm water using a silicone spatula until a wet, shaggy dough emerges. Transfer dough to prepared bowl, cover with plastic wrap, and allow to rise at room temperature until doubled, approximately 1 hour.
- Meanwhile, heat olive oil in a skillet over medium heat. Sauté ground sausage, breaking into small crumbles, until golden brown, about 10-12 minutes. Remove cooked sausage to a plate, reserving pan drippings.
- Heat oven to 450F (230C). Grease a 13 x 9 metal baking pan with remaining olive oil and sausage drippings.
- Gently spread half the risen dough across the pan, pressing into corners. Layer with half the sausage and shredded cheddar. Carefully add remaining dough on top, covering the first layer. Distribute remaining sausage, cheese, halved cherry tomatoes, and chopped rosemary.
- Create six wells in the dough using fingertips. Crack an egg into each indentation, seasoning with flaky sea salt and freshly ground black pepper.
- Bake focaccia, rotating pan midway through cooking. Monitor at 20 minutes. Continue baking 23-28 minutes until dough puffs golden and egg whites set while maintaining slightly runny yolks. Adjust cooking time for firmer egg preference.
Notes
- Customize egg doneness by adjusting baking time, allowing personal preference for runny or fully set yolks.
- Ensure dough rises properly by placing in warm, draft-free area for consistent texture and optimal rising.
- Replace ground sausage with vegetarian alternatives like crumbled tofu or plant-based sausage for dietary accommodations.
- Create uniform egg wells by pressing fingertips gently and evenly into dough to prevent uneven egg distribution.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 402 kcal
- Sugar: 1 g
- Sodium: 490 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 165 mg