Description
Fluffy homemade focaccia topped with baked eggs, juicy cherry tomatoes, red onion, and fragrant rosemary. A golden, olive oil kissed breakfast bread that is hearty, savory, and perfect for brunch or meal prep.
Ingredients
Scale
- 3 1/2 cups all purpose flour
- 1 1/4 cups warm water (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup olive oil, plus 2 tablespoons for topping
- 1 1/2 teaspoons salt, divided
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, combine warm water and active dry yeast. Let sit for 5 minutes until foamy.
- Stir in flour, 1/4 cup olive oil, and 1 teaspoon salt until a sticky dough forms.
- Transfer dough to a lightly oiled bowl, cover with a clean towel, and let rise for 1 to 1 1/2 hours until doubled in size.
- Grease a 9×13 inch baking pan with olive oil. Press the risen dough evenly into the pan.
- Use your fingers to create deep dimples across the surface. Drizzle with 2 tablespoons olive oil.
- Crack the eggs into separate dimples. Scatter cherry tomatoes, red onion, rosemary, remaining 1/2 teaspoon salt, and black pepper over the top.
- Preheat oven to 400°F (200°C).
- Bake for 20 to 25 minutes, until the bread is golden and the egg whites are fully set.
- Let cool slightly before slicing and serving warm.
Notes
- Allow the dough to fully rise for the best airy texture.
- If you prefer firmer yolks, bake for an additional 2 to 3 minutes.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Reheat in the oven at 350°F to restore crispness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 95mg
Keywords: breakfast focaccia, savory breakfast bread, focaccia with eggs, brunch bread recipe