Description
A golden and airy focaccia topped with baked eggs, cherry tomatoes, herbs, and melted mozzarella for a hearty breakfast bake.
Ingredients
Units
Scale
- 3 cups all purpose flour
- 1 1/4 cups warm water
- 2 teaspoons active dry yeast
- 1/4 cup olive oil, divided
- 1 teaspoon salt
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella
- 1 tablespoon fresh rosemary, chopped
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 200 degrees Celsius and grease a rectangular baking pan.
- Mix warm water and yeast, let sit 5 minutes. Add flour, salt, and 2 tablespoons olive oil, mix to form dough.
- Spread dough into pan, cover, and let rise 45 to 60 minutes.
- Press dimples into dough, drizzle remaining olive oil, add tomatoes, mozzarella, rosemary, and crack eggs into wells.
- Bake 20 to 25 minutes until golden and eggs are set.
- Season with black pepper and serve warm.
Notes
- Allow dough to rise fully for best texture.
- Watch eggs closely near end of baking.
- Reheat slices in oven to restore crispness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 95mg