Breakfast Focaccia

This breakfast focaccia is like a bacon and egg roll but 100 times better. 

Serves 4-6

Focaccia Dough

560g strong bread flour
7g dried yeast
470ml lukewarm water
80ml extra virgin olive oil, plus extra for greasing
2 tsp fine sea salt

Rosemary-Garlic Oil

80ml extra virgin olive oil
3 garlic cloves, finely grated
2 tbsp finely chopped rosemary

Béchamel

50g butter
50g plain flour
500ml full-cream milk, warmed
½ tsp fine sea salt
Pinch freshly grated nutmeg (optional)

Topping

6 large eggs
8 slices pancetta, thinly sliced
150–200g mixed grated cheese (such as mozzarella, cheddar and parmesan)
1 tsp sea salt flakes

Method

1. Combine the flour, yeast and water in a large bowl and mix until no dry flour remains. Cover and stand for 15 minutes. Add the salt and 1 tbsp of the olive oil and mix until incorporated.

2. With wet hands, stretch one side of the dough upwards and fold it back over itself. Rotate the bowl and repeat several times. Cover and stand for 30 minutes. Repeat this folding process twice more at 30-minute intervals. Cover and refrigerate overnight.

3. For the béchamel, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Gradually whisk in the warm milk until smooth. Cook, stirring continuously, until thick and glossy. Season with the salt and nutmeg. Transfer to a piping bag and refrigerate until completely cold.

4. Remove the dough from the refrigerator and stand for 1 hour. Generously oil a 30cm × 40cm baking tray. Transfer the dough to the tray and gently stretch towards the edges. Cover loosely and stand in a warm place for 1½–2 hours, or until very puffy and aerated.

5. Preheat the pizza oven (or regular oven) to 220°C fan-forced.

6. Combine the olive oil, garlic and rosemary in a small bowl. Drizzle evenly over the dough. Using oiled fingertips, press deep dimples across the surface, creating 6 larger wells for the eggs. Sprinkle with the sea salt flakes.

7. Crack an egg into each well then top with sliced pancetta. Pipe the chilled béchamel over the pancetta in a loose lattice pattern. Use a palette knife or butter knife to smooth out the béchamel sauce. Scatter over the cheese and bake, rotating the tray halfway through cooking, for 20–25 minutes or until the focaccia is golden brown, the cheese is bubbling and the pancetta is lightly crisped.

8. Stand for 5 minutes before slicing. Serve warm. Tastes amazing garnished with Fin. Basil Oregano Lemon. 

Enjoy!

K x