Focaccia with Bacon Cheddar and Eggs in Wells


Recipe: Focaccia with Bacon Cheddar and Eggs in Wells

Summary: Beyond creative and so gorgeous! I topped it with some roasted red peppers, arugula, more bacon – and a few drizzles of olive oil. The eggs were treated to a sprinkling of sea salt, freshly ground black pepper and chopped chives, once cooked in the bread. Now seriously, who would not want this for breakfast (or anytime of the day)


    • 1 1/3 cups warm tap water (about 110 degrees)
    • 2 1/2 teaspoons (1 envelope) active dry yeast
    • 3 tablespoons extra-virgin olive oil
    • 3 1/4 cups unbleached all-purpose flour ( I ended up using 1 more cup due to humidity)
    • 1 1/2 teaspoons sea salt
    • 6 to 8 oz cheddar cheese, cubed
    • 10 slices cooked bacon, chopped
    • Topping
    • 2 tablespoons shredded cheddar cheese for the egg wells (a teaspoon per well)
    • 2 slices cooked bacon, chopped
    • 1 red bell pepper, roasted, peeled, seeded and sliced (optional, or add your favorite vegetable(s)*
    • arugula leaves (optional, or use your favorite greens)*
    • 3-4 tablespoons extra-virgin olive oil
    • 6 medium or large eggs
    • chopped chives
    • sea salt and freshly ground pepper

For instructions please visit:


Quick notes

*If you don’t want to add greens or veggies of any sort, top with extra bacon and cheese. Herbs would be nice too.

Preparation time: 1 hour(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

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