Brunch Focaccia
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.
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
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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.
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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.
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3
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
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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.
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5
Preheat the oven to 425°F (220°C). Oil a large baking sheet or 9x13-inch pan.
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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.
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7
Drizzle with the remaining olive oil and sprinkle with half of the 2 tbsp chopped fresh rosemary and 2 tbsp fresh thyme leaves.
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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.
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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.
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10
In the last 2 minutes of baking, arrange the 4 oz thinly sliced prosciutto slices on top.
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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.
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12
Allow to cool slightly, then slice and serve warm.