Bring café-style brunch to your backyard with these wood-fired Breakfast Focaccias.
Breakfast Focaccia Bread
| @place_ofmy_taste
Breakfast Focaccia Bread
@place_ofmy_taste
6 mini focaccias
2 hours
10 minutes
American
Breakfast
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
- Scale2 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)
Directions
Make the Dough: In a large bowl, mix together flour, salt, sugar, yeast, and lukewarm water until a sticky dough forms.
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.
Portion the Dough: Once risen, divide the dough into 6 equal pieces.
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Press in cherry tomatoes, olives, and rosemary.
Crack a fresh egg into the center of each dough round.
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.
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