Breakfast Focaccia
What could be better than your favourite fry up in a fluffy, crunchy golden focaccia bread! A lunch and breakfast combo in one bite, this mega ‘breakfast loaf’ is your perfect brunch buddy.
Prep: 1 hr 35 mins | Cook: 20 mins
Serves 4 people
Ingredients
- FOR THE DOUGH
- 500g strong bread flour
- 7g fast action yeast
- Sea salt
- 2 tablespoons rapeseed oil, plus extra for greasing and drizzling
- 400ml lukewarm water
- FOR THE TOPPINGS
- 1 pack vine tomatoes, approx 300g
- 150g streaky bacon roughly chopped
- 1 sprig rosemary, roughly chopped
- 3 Free Range 'Big N Free' Eggs
- YOU WILL NEED
- Large baking dish or high-sided roasting tin
Method
- Place the flour, yeast, a generous pinch of salt and the oil in the bowl of a food mixer with the dough hook attached. Pour in the water and set the mixer to low to bring the ingredients together. Once a rough dough starts to come together, turn up the speed to medium and knead for 5-8 minutes until an elastic, smooth dough forms.
- Place the dough in a lightly-oiled bowl and cover with a clean tea towel – allow to prove for 1 hour until the dough has doubled in size.
- Turn the proved dough out on a clean surface and knock out all the air. Stretch and manipulate the dough to the size and shape of the baking dish. Lightly oil the inside of the dish before carefully placing in the stretched dough. Cover the dish and allow to prove for a further 35-40 minutes.
- Preheat the oven to 220ºC/200ºC fan.
- Uncover the proved dough and using clean, oiled fingers, make dimples and divots in the dough. Place on the vine tomatoes, leaving room for the eggs. Sprinkle over the bacon pieces along with the rosemary. Bake in the oven for 12 minutes.
- Remove the partially baked focaccia from the oven, and working quickly, use the base of a glass or jar to create divots for the eggs. Carefully crack the eggs into the holes and return to the oven for a final 8 minutes.
- Remove the focaccia from the oven when golden, crisp and risen, and the eggs are cooked through. Drizzle the focaccia generously with more oil and a good sprinkling of salt.
