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)
Ingredients
- 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: ParsleySageSweet.com
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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