Egg focaccia: how to make it fluffy and tasty at home in a few steps!
published on 26 August, 2019 at 17:38
Easy and delicious, perfect for a true breakfast of champions!
INGREDIENTS
INGREDIENTS
1 yeast dough
4 garlic cloves
4 tbsp olive oil
4 fresh rosemary sprigs
6 small eggs
12 to 20 cherry tomatoes
METHOD
- Lightly sprinkle the baking sheet with flour. Spread the dough over the baking sheet. Cover with a towel and allow to rise for 1 hour.
- Peel the garlic and cut it into slices.
- Fingering the dough with your fingers. Spread the garlic slices on top of the bread. Do the same with the tomatoes to create a pattern. Liberally sprinkle the remaining olive oil on the dough and sprinkle on top with many small sprigs of rosemary. Finish with a generous dressing of sea salt flakes, then put in a hot oven for 10 minutes at 200C/400F. Reduce the oven temperature to 180C/350F and bake for another 6-10 minutes.
- Remove the bread from the oven and cut the 6 holes in it using a cookie cutter. Do not cut all the way; leave the bottom crust intact. Use a spoon to dig out the bread from the holes, then add a raw egg to each nest. Return to the oven for 5–6 minutes or until the egg whites are roasted and the yolk is liquid.
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