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
1 yeast dough
4 garlic cloves
4 tbsp olive oil
4 fresh rosemary sprigs
6 small eggs
12 to 20 cherry tomatoes
 
METHOD
  1. 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.
  2. Peel the garlic and cut it into slices.
  3. 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.
  4. 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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