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bacon & egg breakfast focaccia
Start your morning the delicious way with our latest recipe – Bacon and Egg Breakfast Focaccia, made effortlessly with Sugo Tu pizza dough.
Ingredients:
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4 x Sugo tu Pizza Doughs
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Olive Oil
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2 cups shredded Mozzarella
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Steaky bacon
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4 Eggs
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Cherry Tomatoes
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Parsley or Rosemary for garnish
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Salt and Pepper
Notes:
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Use a deep dish baking tray with 5cm walls. Our roasting pan dimensions were 32.5 x 22.5 x 5.5cm.
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IMPORTANT - Give your dough time to proof up in the pouch until it is like a soft pillow and has at least doubled in size.
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Baking time may take longer depending on the depth of the dish you use.
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For a smaller size use two or three doughs
Method:
1) Pre-heat the oven to 200C.
2) Thaw the dough and let it double in size - DO NOT STRETCH.
3) Generously oil your baking pan
4) Gently place the doughs in the pan and join together by pinching the edges together and push the dough to the edges
5) Make a shallow well in the centre of each dough and crack an egg into each well.
6) Add the mozzarella, tomatoes, bacon and herbs
7) Bake for about 10 minutes until the edges are golden brown and check the eggs are cooked to your liking. The focaccia is baked when it springs back quickly and is nice and golden brown.
8) Season with salt and pepper and more herbs.
Baking time may take longer depending on the depth of the dish you use. Our roasting pan dimensions were 32.5 x 22.5 x 5.5cm.
Enjoy!
