Looking for a breakfast that’s both comforting and a little bit special? This Breakfast Focaccia is your new go-to. Imagine soft, pillowy dough topped with a delicious mix of eggs, cheese, and savory herbs, all baked to golden perfection. It’s the perfect balance of carbs, protein, and flavor to start your day with a smile. Trust me—you’ll be hooked after the first bite!
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This is a warm, hearty dish that’s incredibly versatile, too. Whether you’re cooking for a weekend brunch with friends or craving a cozy morning meal for yourself, this focaccia is sure to impress. Let’s dive into why you’ll love it!
Why You’ll Love Breakfast Focaccia
This dish is more than just a breakfast—it’s a celebration of flavors that can set the tone for the entire day. Here’s why you’re going to adore it:
Quick & Easy
Despite how fancy it looks, this focaccia is simple to make and doesn’t require hours of preparation. It’s a perfect breakfast for busy mornings or lazy weekends when you want something homemade without the fuss.
Savory & Satisfying
The combination of the warm, fluffy bread with the richness of the eggs and melted cheese makes each bite incredibly satisfying. Plus, it’s customizable—add your favorite toppings, herbs, or even some bacon for an extra kick!
Great for Sharing
Making a big batch means you can serve this to a crowd—whether it’s a family breakfast, a brunch with friends, or just a nice start to your day. It’s a dish that brings people together.
Versatile
You can swap in whatever ingredients you love! Prefer avocado on top? Or maybe you want a bit of sautéed spinach? The possibilities are endless.
Perfect for Any Time of Day
While it’s great for breakfast, this focaccia is delicious enough to be enjoyed at any time of day—whether for lunch, a snack, or even dinner.
Ingredients in Breakfast Focaccia
This breakfast focaccia is made with simple ingredients, but it’s the perfect combination of flavors that make it a standout. Here’s what you’ll need:
All-Purpose Flour: For the soft, chewy bread base. It’s the perfect canvas for all the savory toppings.
Yeast: To give the dough that perfect rise and light, airy texture.
Olive Oil: Adds richness to the dough and helps make the focaccia golden and crisp around the edges.
Salt: For seasoning the dough and balancing the flavors.
Warm Water: Activates the yeast and creates a soft dough.
Eggs: These are the stars of the topping! They bake right into the dough, creating a rich, delicious, savory topping.
Cheese: Grated mozzarella or cheddar works wonderfully, adding melty, gooey goodness.
Fresh Herbs: Rosemary, thyme, or oregano—whatever you love! Fresh herbs elevate the flavors and add fragrance to the focaccia.
Toppings: You can add sliced tomatoes, bacon, spinach, or even olives to make it your own.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get baking and create a breakfast that will have everyone at the table reaching for seconds!
Prepare the Dough
In a bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until the mixture is frothy. Then, add the flour, salt, and olive oil to the bowl, mixing until a dough forms. Knead the dough for about 5 minutes until it’s smooth and elastic. Cover it with a towel and let it rise for 1-1.5 hours, or until it has doubled in size.
Preheat Your Oven
While the dough is rising, preheat your oven to 400°F (200°C). You want it nice and hot to get that golden crust on your focaccia.
Prepare the Focaccia Pan
Grease a baking sheet or focaccia pan with a little olive oil. Once the dough has risen, punch it down and transfer it to the pan. Gently stretch and press it to fit the pan, making sure it’s evenly distributed.
Add the Eggs & Toppings
Make little wells in the dough with your fingers and crack the eggs into these indentations. Sprinkle the grated cheese and herbs around the eggs. You can also add any extra toppings like tomatoes or bacon at this point.
Bake to Perfection
Bake the focaccia in the preheated oven for 20-25 minutes, or until the eggs are set and the focaccia is golden brown. The bread should be soft inside and crispy on the outside.
Finishing Touches
Once baked, let it cool slightly before slicing. You can drizzle a little extra olive oil over the top or sprinkle with flaky sea salt for a finishing touch.
Serve and Enjoy
Slice the focaccia into generous pieces and serve warm. This breakfast focaccia is perfect on its own or with a side of fresh fruit or a simple salad.
Nutrition Facts
Servings: 8
Calories per serving: 250
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
How to Serve Breakfast Focaccia
Pair this focaccia with a variety of sides and drinks to enhance your breakfast:
Fresh Fruit: Serve with a bowl of fresh berries or citrus slices to add some sweetness and balance the savory flavors.
Coffee: A hot cup of coffee or your favorite morning beverage is the perfect drink to accompany this dish.
Yogurt: A bowl of creamy Greek yogurt or a dollop of sour cream on the side adds a creamy texture that pairs well with the focaccia.
Green Salad: For a more savory option, a light green salad with vinaigrette adds a fresh contrast.
Additional Tips
Use Room Temperature Ingredients: Make sure your eggs and olive oil are at room temperature to ensure even mixing and rising of the dough.
Make It Ahead: Prepare the dough the night before, let it rise in the fridge overnight, and bake it fresh in the morning.
Customize Your Toppings: Add sautéed vegetables, crumbled bacon, or even some olives to make this focaccia uniquely yours.
Don’t Skip the Resting Time: Let the dough rest and rise for the best texture. It’s the secret to fluffy, airy bread.
FAQ Section
Q1: Can I use whole wheat flour instead of all-purpose flour?
A1: Yes! Whole wheat flour will work, but you may need to adjust the amount of water as whole wheat flour absorbs more liquid.
Q2: Can I make this focaccia gluten-free?
A2: You can try using a gluten-free flour blend, but keep in mind that the texture will be slightly different. Look for a blend that’s designed for bread.
Q3: Can I freeze leftovers?
A3: Yes, you can freeze the focaccia! Just wrap it tightly in plastic wrap and store it in an airtight container. Thaw it in the fridge and reheat before serving.
Q4: How do I store leftovers?
A4: Store leftovers in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 4 days if you prefer it chilled.
Q5: Can I add cheese to the dough?
A5: Absolutely! Mixing cheese into the dough adds extra flavor. Try adding Parmesan or cheddar for a cheesy twist.
Q6: Can I make this ahead of time?
A6: Yes, you can prepare the dough the night before and refrigerate it overnight. In the morning, just bring it to room temperature before adding your toppings and baking.
Q7: Can I use a different cheese?
A7: Yes, feel free to use any cheese you love! Goat cheese, feta, or ricotta would all work wonderfully.
Q8: Can I bake this in a cast iron pan?
A8: Yes, a cast iron pan is a great choice! It will create a crispy, golden crust.
Q9: How do I know when the focaccia is done?
A9: The focaccia is done when the eggs are set, the bread is golden brown, and the crust is crispy.
Q10: Can I add herbs directly into the dough?
A10: Yes! Fresh or dried herbs can be added into the dough itself for extra flavor. Try rosemary, thyme, or oregano for an aromatic touch.
Conclusion
This Breakfast Focaccia is the perfect way to elevate your morning. With soft, fluffy dough, savory eggs, and melted cheese, it’s a hearty and satisfying breakfast everyone will love. Whether you’re making it for a crowd or just yourself, this recipe is easy, customizable, and a guaranteed hit. Happy baking!
Print
Breakfast Focaccia
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Description
This Breakfast Focaccia combines a fluffy, herbed dough topped with savory breakfast sausage, cheddar cheese, and juicy cherry tomatoes. Finished off with eggs baked into the dough, it’s a delicious and hearty breakfast or brunch option!
Ingredients
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6 Tbsp. extra-virgin olive oil, divided
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467 g (about 3 3/4 cups) all-purpose flour
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2 tsp. kosher salt
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1 (1/4-oz.) packet instant yeast
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440 mL (about 1 3/4 cups plus 1 Tbsp.) lukewarm water
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1 lb. ground breakfast sausage
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4 oz. cheddar, finely shredded, divided
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3 oz. cherry tomatoes, halved lengthwise
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1 rosemary sprig, leaves plucked, coarsely chopped
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6 large eggs
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Flaky sea salt
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Freshly ground black pepper
Instructions
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Prepare the dough:
Coat a large bowl with 3 tablespoons of olive oil. In another large bowl, whisk together the flour, kosher salt, and yeast. Add the lukewarm water and mix with a silicone spatula until a wet dough forms. Transfer the dough to the prepared bowl, cover with plastic wrap, and let sit at room temperature until the dough has risen and doubled in size, about 1 hour. -
Cook the sausage:
While the dough is rising, heat 1 tablespoon of olive oil in a large stainless steel or cast-iron skillet over medium heat. Add the ground sausage and cook, breaking it up into small pieces, until it starts to brown, about 10 to 12 minutes. Transfer the cooked sausage to a plate and reserve the remaining oil in the pan. -
Prepare the pan:
Preheat the oven to 450°F (230°C). Grease a 13″ x 9″ metal baking pan with the remaining 2 tablespoons of olive oil and the reserved 1 tablespoon of sausage oil. -
Assemble the focaccia:
Transfer half of the risen dough to the prepared pan. Using your fingertips, spread the dough as evenly as possible into each corner of the pan. Top the dough with half of the cooked sausage and half of the shredded cheddar. Place the remaining dough on top and gently spread it over the filling. Top with the remaining sausage and cheese, followed by the halved cherry tomatoes and chopped rosemary leaves. -
Add the eggs:
Use your fingers to create 6 indentations in the dough. Crack an egg into each indentation and season with flaky sea salt and freshly ground black pepper.
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Bake the focaccia:
Bake the focaccia in the preheated oven, rotating the pan halfway through. Check the focaccia around 20 minutes. Bake for 23 to 28 minutes, until the dough is puffed and golden brown and the egg whites are set but the yolks remain slightly runny. If you prefer your eggs more set, leave the focaccia in the oven closer to 28 minutes.
Notes
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You can substitute the breakfast sausage with any other protein of your choice, like bacon or turkey sausage.
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For a more indulgent focaccia, try using a mix of cheeses like mozzarella or gouda along with cheddar.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 650 mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 180mg