This Special Breakfast Focaccia Has Eggs Nestled into the Br

• total time: 3 hours 58 minutes

Ingredients

For the Dough:

1 1/2 tsp (5g) instant dry yeast

1 1/2 cups + 1 tbsp (345g) warm water

1/2 tbsp granulated sugar

3 1/2 cups (450g) bread flour

1 1/2 tsp salt

1 1/2 tbsp (21g) olive oil

2-3 dill sprigs (optional)

For the Topping:

4 tbsp olive oil

2 cloves garlic

1 sprig fresh rosemary

4-6 fresh basil leaves

3-4 green olives

1-2 dried red chili peppers

Flaky salt

For the Roasted Tomato Sauce:

6-8 small red bell peppers

12 oz cherry tomatoes

1 head garlic

4 tbsp olive oil

Salt and pepper

2 dried red chili peppers

Fresh herbs (like basil, oregano)

For the Garnish:

6 eggs

For Serving:

Fresh herbs

Feta cheese

Directions

In a medium bowl, add yeast, 1/2 cup warm water, and sugar. Stir and let rest for 3 to 5 minutes until foamy. Add remaining water, flour, salt, and olive oil. Using a dough hook, mix until everything comes together. Cover with plastic wrap and let rest for 30 to 40 minutes at room temperature. Wet your hands, and while still in the bowl, pull and stretch the edges of the dough and fold them into the middle. Turn the bowl and repeat until all edges have been incorporated, as in the IG Reel. Cover once again and continue to let rest for 30 minutes. Wet your hands once again, and holding the dough from the middle, stretch and fold the dough over itself 3 to 4 times as in the IG Reel. Repeat this resting and folding process one or two more times. Add dill sprigs to top of dough if desired.

Generously oil a 10x14 inch baking sheet with 2 tbsp olive oil. Transfer the dough onto the baking sheet. Oil your fingers and stretch the dough into the shape of the pan. It doesn’t have to be perfect at this time. Cover lightly with plastic wrap. Let rest for 50 to 60 minutes until puffy.

Preheat the oven to 450F. Meanwhile, using a blender or food chopper, add all topping ingredients and process until roughly chopped (about corn kernel size). Uncover the dough once fully rested and drizzle the topping all over it. Using your fingers, press to make firm impressions all over the top of the dough as in the IG Reel. Oil the outside of six 1 1/2 inch ramekins and place them evenly across the dough, pressing into the pan.

Bake for 15 to 18 minutes until the top is lightly brown. Remove baking sheet from the oven and remove the ramekins. Add 1 to 2 tbsp (depending on your divot size) roasted tomato sauce into each divot leaving space for eggs. Crack one egg over each cup of sauce. Continue to bake for 7 to 10 minutes until the eggs are set, but still runny, and the focaccia top is golden brown. Remove from oven and let rest for 3 to 5 minutes. Cut into six slices with kitchen knife or scissor. Serve with fresh herbs, roasted tomato sauce and feta cheese.

Bon appetit!

Notes: *For runny eggs, bake the focaccia first for 17 to 18 min and then 7 to 8 mins after adding the eggs. For hard eggs, bake first for 15 to 16 min and then 9 to 10 min after adding the eggs.

Make sure the ramekins are well oiled on the outside or they will stick to the bread!

Roasted Tomato Sauce: Preheat the oven to 450F. In a medium baking dish, add red bell peppers, cherry tomatoes, garlic, salt, pepper, and drizzle with 2 tbsp olive oil. Roast the vegetables for 30 to 40 minutes, until roasted and well caramelized.

Remove from the oven, remove vegetable skins if you prefer, and use a sharp knife to give everything a rough chop while in the baking dish. Add remaining olive oil, cracked dried chili peppers, more salt and pepper, and fresh herbs. Cut the roasted garlic in half and squeeze half of it over the vegetables. Save the remaining half for another recipe. Using a fork, smash and stir all the ingredients until you have chunky sauce. Transfer to a jar and use as your favorite sauce!

Egg baking inspiration by Librae Bakery!