Brunch Focaccia

Name: Brunch Focaccia
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 2 1/4 tsp active dry yeast; 1 tsp granulated sugar; 2 tsp salt; 1 1/2 cups warm water (110°F); 1/4 cup extra virgin olive oil; 6 large eggs; 4 oz prosciutto, thinly sliced; 1 cup cherry tomatoes, halved; 1/2 cup Parmesan cheese, grated; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme leaves; 1/2 tsp red pepper flakes; to taste black pepper, freshly ground; to taste flaky sea salt, for finishing

A savory Italian breakfast focaccia topped with eggs, prosciutto, cherry tomatoes, and fresh herbs. This weekend brunch showstopper combines the best of Italian bread-making with classic breakfast ingredients.

55 minMediumServes 6380 cal/serving

ItalianBreakfastOvenStandardHigh ProteinLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

4 cups all-purpose flour
2 1/4 tsp active dry yeast
1 tsp granulated sugar
2 tsp salt
1 1/2 cups warm water (110°F)
1/4 cup extra virgin olive oil
6 large eggs
4 oz prosciutto, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup Parmesan cheese, grated
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme leaves
1/2 tsp red pepper flakes
to taste black pepper, freshly ground
to taste flaky sea salt, for finishing

Instructions

1

In a large bowl, combine 4 cups all-purpose flour and 2 tsp salt. In a separate small bowl, dissolve 2 1/4 tsp active dry yeast and 1 tsp granulated sugar in 1 1/2 cups warm water (110°F). Let stand for 5 minutes until foamy.
2

Pour the yeast mixture and 3 tablespoons of 1/4 cup extra virgin olive oil into the flour mixture. Mix until a soft dough forms.
3

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
4

Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
5

Preheat the oven to 425°F (220°C). Oil a large baking sheet or 9x13-inch pan.
6

Punch down the dough and place it on the prepared baking sheet. Stretch and press it out to cover the sheet, creating dimples with your fingertips.
7

Drizzle with the remaining olive oil and sprinkle with half of the 2 tbsp chopped fresh rosemary and 2 tbsp fresh thyme leaves.
8

Create 6 shallow wells in the dough for the eggs. Arrange 1 cup halved cherry tomatoes around the wells and sprinkle with 1/2 cup grated Parmesan cheese, 1/2 tsp red pepper flakes, and to taste freshly ground black pepper.
9

Bake for 15 minutes, then remove from the oven and carefully crack an 6 large eggs into each well. Return to the oven and bake for an additional 7-10 minutes, until the eggs are set but the yolks are still runny.
10

In the last 2 minutes of baking, arrange the 4 oz thinly sliced prosciutto slices on top.
11

Remove from the oven and top with the remaining fresh herbs, a sprinkle of to taste for finishing flaky sea salt, and a drizzle of olive oil.
12

Allow to cool slightly, then slice and serve warm.

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Questions

What oven temperature does Brunch Focaccia need?

For Brunch Focaccia, the oven is set to 425 F (about 220 C) in step 5. The longest stretch at that heat is 15 minutes, in step 9.

What should Brunch Focaccia look like when it is ready?

Go by the cues in the method rather than the clock. Step 9: cook until the eggs are set but the yolks are still runny.

Is there a substitute for prosciutto in Brunch Focaccia?

The entry for Brunch Focaccia calls for 4 oz prosciutto, thinly sliced. In its place: Thinly sliced serrano ham, or bacon or pancetta where it is cooked into the dish.

How hot is Brunch Focaccia?

Moderately. The heat in Brunch Focaccia comes from 1/2 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Brunch Focaccia dairy-free?

Yes. The dairy in Brunch Focaccia is 1/2 cup Parmesan cheese, grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Brunch Focaccia gluten-free?

Yes. The gluten in Brunch Focaccia is 4 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I start Brunch Focaccia the day before?

Yes. Step 4 is a built-in pause of 1 hour: "Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

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