This breakfast focaccia bread has a no-knead dough baked with eggs, bacon & cheese for a flavour-packed brekky or brunch!
Ingreadient:
- 4 cups (600g) bread flour
- 2 tsp dry active yeast
- 1 tbsp sea salt
- 1 ¾ cups (430mls) warm water
- ½ cup (125ml) olive oil, plus extra for greasing
- 8 eggs
- 1 cup (100g) grated cheddar cheese
- 150g middle cut bacon, cut into thin strips
- ½ small red onion, cut into thin wedges
- 3-4 fresh rosemary sprigs
Direction:
- Place flour, yeast, 2 tsp salt in a large mixing bowl. Add warm water and 2 tbsp of the olive oil. Using clean hands, bring mixture together to form a wet and sticky dough. Add a little more oil to bowl and grease mixing bowl. Turn dough in bowl to coat. Cover and set aside in a warm place until it doubles in size (approx. 1 hour)
- Pour remaining olive oil into a large 30cm x 40cm baking dish and swirl to coat evenly
- Punch dough to expel air and place inside oiled baking dish. Using your fingertips, stretch the dough to the edges. Cover again and set aside in a warm place to puff up, (approx. 30 minutes)
- Arrange oven rack in the middle position of the oven and preheat oven 240°C/220°C (fan-forced)
- Using the base of a small glass dusted in flour, press down into dough to make 8 evenly spaced indents. Open out indents more by pushing the dough back with your fingers. Sprinkle with 2 tsp sea salt and scatter over cheese, bacon, onion and rosemary around the indents
- Bake 15 minutes. Remove from oven and press the same glass into the indents to make them deeper. Crack 1 egg into each indent. Bake for a further 7- 9 minutes or until egg whites are set and yolks runny. Serve warm
