Breakfast Focaccia Bread
- Total Time: 2 hours 10 min
- Yield: 6 mini focaccias 1x
Description
Soft, fluffy focaccia loaded with juicy cherry tomatoes, briny olives, and fresh rosemary, all topped with a perfectly cracked egg. With a quick-rise dough and a quick bake in the Versa 16 Pizza Oven, this recipe brings cozy, café vibes right to your outdoor kitchen.
Ingredients
2 cups all-purpose flour
2 tsp salt
½ tsp sugar
2 tsp yeast (doubled for a quicker rise)
1 cup lukewarm water
¼ cup olive oil (for coating the bowl)
Cherry tomatoes (halved)
Olives (pitted and sliced)
Fresh rosemary
Fresh basil
Fresh eggs (one per focaccia)
Instructions
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Make the Dough: In a large bowl, mix together flour, salt, sugar, yeast, and lukewarm water until a sticky dough forms.
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Let It Rise: Coat another bowl with olive oil, place the dough inside, and cover with a towel. Let it rest at room temperature for 1.5 to 2 hours, or until it doubles in size.
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Portion the Dough: Once risen, divide the dough into 6 equal pieces.
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Shape & Top: Press each piece into a small round shape, about ½ inch thick. Add your toppings:
- Press in cherry tomatoes, olives, and rosemary.
- Crack a fresh egg into the center of each dough round.
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Bake: Cook in a Versa 16 Pizza Oven at 450°F for 10-12 minutes, or until golden and crispy with set egg whites and slightly runny yolks.
- Prep Time: 2 hours
- Cook Time: 10 min
- Category: Breakfast
- Method: Pizza Oven
- Cuisine: American
