Breakfast Focaccia with Eggs

The smell of bacon hitting a hot skillet will wake anyone from a dead sleep, but this focaccia takes that breakfast aroma to an entirely different level. I stumbled onto this combination one rainy Sunday when I had risen dough sitting on the counter and a craving for something more substantial than toast. The way the eggs bake right into the bread creates these creamy pockets that soak into the olive-oil-dimpled crumb below.

My sister stayed over last month and hovered around the oven for the final ten minutes of baking, watching the whites set through the glass door. We ate it standing at the counter, too impatient to even slice it properly, burning our fingers on hot cherry tomatoes that burst between bites.

Ingredients

• 500 g all-purpose flour: Bread flour gives extra chew, but regular flour works perfectly for that tender crumb
• 7 g instant dry yeast: No need to proof it first—just mix it straight into the flour
• 325 ml warm water: Think bath temperature, about 100°F, hot enough to wake the yeast but not kill it
• 2 tbsp extra-virgin olive oil: Use the good stuff here since the flavor really shines through
• 1 tsp sugar: Just enough to feed the yeast and help browning
• 2 tsp kosher salt: Flake salt is too coarse here—you want it to dissolve evenly
• 4 large eggs: Room temperature eggs will settle more evenly into the wells
• 6 slices bacon: Thick-cut bacon holds up better during baking than thin slices
• 100 g cherry tomatoes: They get sweet and jammy in the oven
• 1 small red onion: Thin slices almost caramelize as they bake
• 1 tsp flaky sea salt: Save this for the finish where those crunchy crystals pop

Instructions

Mix your dough:

Combine flour, yeast, and sugar in a large bowl. Pour in warm water and olive oil, stirring until shaggy. Sprinkle in salt and knead for 5 to 7 minutes until the dough feels smooth and elastic.

Let it rise:

Cover the bowl and tuck it somewhere warm for an hour. The dough should double in size.

Prepare your pan:

Heat oven to 220°C with a light coating of olive oil on a 30 x 40 cm baking tray.

Shape the focaccia:

Press dough into the tray and stretch to the edges. Use your fingertips to press deep dimples all over the surface.

Add first toppings:

Drizzle with 2 tbsp olive oil. Scatter bacon, tomatoes, and onion evenly. Finish with flaky salt and pepper.

First bake:

Bake for 15 minutes until the bread starts turning golden.

Create egg wells:

Pull the focaccia out and make 4 shallow hollows with a spoon. Crack an egg into each depression.

Finish baking:

Return to oven for 8 to 10 minutes until whites are set but yolks still wobble when you shake the pan.

Finish and serve:

Scatter fresh herbs over the top. Slice while warm.

Save

This has become my go-to when friends sleep over because it looks impressive but mostly happens in the oven while we drink coffee. Someone always asks for the recipe before they even finish their first slice.

Making It Vegetarian

Sautéed mushrooms work beautifully in place of bacon—just cook them down until they release their moisture so they do not make the bread soggy. Spinach is another option, though you will want to wilt and squeeze out excess water first.

Perfecting The Dimples

Those little indentations are not just for looks. They create pools for the olive oil to collect, which gives focaccia its characteristic tender bottom and crispy, dimpled top. Press down firmly with all your fingers and do not be shy about it.

Timing Your Mornings

The dough needs an hour to rise, so mix it before you shower or make coffee. Active time is only about 15 minutes total, leaving you free to enjoy the morning while yeast does its work.

• You can make the dough the night before and let it rise slowly in the refrigerator
• If your house runs cold, the rising time might stretch closer to 90 minutes
• Serve within an hour of baking for the best texture

Save

There is something deeply satisfying about tearing into warm bread with runny egg yolks pooling in every crater.

Recipe FAQs

→ Can I prepare the dough ahead of time?

Yes, prepare the dough and let it rise overnight in the refrigerator. Bring to room temperature for 30 minutes before stretching and topping.

→ How do I know when the eggs are done?

The whites should be fully set and opaque, while yolks remain slightly jiggly when you gently shake the pan. This usually takes 8-10 minutes after adding the eggs.

→ Can I make this vegetarian?

Absolutely. Omit the bacon and add sautéed mushrooms, spinach, or roasted vegetables instead. You can also crumble feta or goat cheese on top before baking.

→ What's the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 180°C oven for 10 minutes to restore crispiness. The egg yolks will cook through when reheated.

→ Can I use active dry yeast instead of instant?

Yes, but activate it first by dissolving in the warm water with a pinch of sugar. Let it sit for 5-10 minutes until foamy before mixing with the flour and other ingredients.

→ Why dimple the dough before topping?

Dimpling creates pockets for the olive oil to pool into, giving focaccia its signature texture and flavor. It also helps toppings settle into the bread rather than sliding off.