Italian Herb Breakfast Focaccia

This breakfast focaccia was inspired by early morning visits to bakeries in Liguria, where I noticed locals grabbing pieces of focaccia as they headed to work. When I asked about this breakfast tradition, a baker explained that plain or lightly topped focaccia has been a morning staple in the region for centuries. This version incorporates classic breakfast elements while honoring traditional focaccia techniques.

Ingredients

For the dough:

• 4 cups all-purpose flour
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 2 cups warm water
• 1/4 cup olive oil, plus more for drizzling
• 1 tablespoon honey
• 2 tablespoons mixed fresh herbs (rosemary, thyme, oregano), chopped

For the topping:

• 8 slices pancetta or bacon
• 6 eggs
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh rosemary leaves
• Flaky sea salt
• Freshly ground black pepper
• Red pepper flakes (optional)

Instructions

1. In a large bowl, combine flour, yeast, and salt.
2. Mix water, 1/4 cup olive oil, and honey in a separate bowl.
3. Add wet ingredients to dry and mix until a shaggy dough forms.
4. Knead for 5-7 minutes until smooth and elastic.
5. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
6. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
7. Meanwhile, cook pancetta or bacon until crisp, then crumble.
8. When dough has risen, punch down and stretch onto the baking sheet, creating a rough rectangle about 1/2 inch thick.
9. Cover and let rest for 20 minutes.
10. Using your fingertips, dimple the entire surface of the dough.
11. Drizzle generously with olive oil, allowing it to pool in the dimples.
12. Sprinkle with half the herbs, half the cheese, and all the pancetta.
13. Bake for 15 minutes until partially set.
14. Remove from oven and carefully create 6 wells in the dough.
15. Crack an egg into each well and arrange tomatoes around them.
16. Sprinkle with remaining cheese, herbs, salt, pepper, and red pepper flakes if using.
17. Return to oven and bake for 7-10 minutes until eggs are set but yolks are still runny.
18. Let cool slightly before slicing and serving.

Recipe Notes

• The dough can be prepared the night before and refrigerated for its first rise.
• For vegetarian version, omit pancetta and add olives or roasted red peppers.
• Focaccia is best eaten the day it’s made but can be reheated in a 350°F oven.
• Try different toppings like sautéed mushrooms, spinach, or different cheeses.

Prep time: 30 minutes | Rise time: 1 hour 20 minutes | Cook time: 25 minutes | Serves: 6