Bacon Cheddar and Eggs in Wells Focaccia

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Bacon Cheddar and Eggs in Wells Focaccia

Ingredients

  • 1 1/3 cups warm tap water (about 110 degrees)
  • 2 1/2 teaspoons (1 envelope) active dry yeast
  • 3 tablespoons extra-virgin olive oil
  • 3 1/4 cups unbleached all-purpose flour ( I ended up using 1 more cup due to humidity)
  • 1 1/2 teaspoons sea salt
  • 6 to 8 oz cheddar cheese, cubed
  • 10 slices cooked bacon, chopped
  • Topping
  • 2 tablespoons shredded cheddar cheese for the egg wells (a teaspoon per well)
  • 2 slices cooked bacon, chopped
  • 1 red bell pepper, roasted, peeled, seeded and sliced (optional, or add your favorite vegetable(s)*
  • arugula leaves (optional, or use your favorite greens)*
  • 3-4 tablespoons extra-virgin olive oil
  • 6 medium or large eggs
  • chopped chives
  • sea salt and freshly ground pepper

Instructions

  1. In a small bowl,water sprinkle the yeast over the water. Add the 3 tablespoons olive oil and stir.

Notes

*If you don’t want to add greens or veggies of any sort, top with extra bacon and cheese. Herbs would be nice too.

http://stlcooks.com/2013/08/bacon-cheddar-and-eggs-in-wells-focaccia/

For full recipe instructions, visit Parsley, Sage, and Sweet by clicking here!

Recipe and Photo: Parsley, Sage, and Sweet / CC BY-ND

 



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