Breakfast focaccia
baked with eggs
SERVES 10
For the dough
400g (14oz) bread flour
1 sachet of activated dried yeast
1 tsp salt
1 tsp caster sugar
250ml (9fl oz) lukewarm water
Toppings
3-5 large British Lion eggs
150g (5½oz) cherry tomatoes, halved
60g (2oz) pitted olives, halved
5 sprigs of thyme
30g (1oz) Parmesan, grated
salt
olive oil1 In a large bowl, mix together the flour,
yeast, salt and sugar. Make a well in the
middle of the flour mix and pour half of
the water into it. Use your hands to
knead until all the ingredients are
combined. Add the rest of the water
and knead for about 5 minutes or until
the dough is smooth and springy.
2 Cover the bowl with a damp kitchen
cloth and leave in a warm place for
about 30 minutes, until the dough
doubles in size.
3 Transfer the dough onto a deep
roasting tray (32x20cm (12½x8in) or
smaller) generously covered with olive
oil. Stretch it to the sides and push it
down with your fingers making
small wells.
4 Drizzle with olive oil. Make 3-5 egg-
sized balls with tin foil and press them
onto the dough, leaving space in
between for the rest of the toppings.s
avoury
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5 Use tomatoes, olives and thyme to
fill the gaps in between the foil balls.
Press all the toppings down into the
dough. Sprinkle the Parmesan over and
leave for another 20 minutes.
6 Preheat the oven to 220°C/Gas Mark
- Bake the focaccia for 15 minutes,
until golden brown. Crack the eggs and
transfer each onto a small ramekin.
Take the focaccia out of the oven and
remove the tin foil holders from the
dough. Transfer the eggs into the holes
and put the tray back into the oven for
another 5 minutes, or until the egg
whites are set.
7 Serve with more olive oil and a
sprinkling of sea salt flakes.APRIL baking heaven 89
Recipe by http://www.eggrecipes.co.uk