Egg-in-Hole Focaccia

The Perfect Breakfast Dish for A Rough Morning & Big Appetite 🍳


  • 1/2 package fast action yeast
  • 1 1/2 cups lukewarm water
  • 4 cups strong bread flour, and more for dusting
  • 1 bulb garlic
  • 2 teaspoons salt
  • 1/2 teaspoon sugar
  • 4 tablespoons olive oil plus more for drizzling
  • 4 sprigs fresh rosemary
  • 6 small eggs
  • 12 to 20 cherry tomatoes


  1. Make the sponge: Whisk together the yeast and warm water in a large mixing bowl. Add half the flour and stir well, then cover and leave to rise for 2 hours, until risen by at least one-third.
  2. Make the dough: Place the remaining flour in a clean mixing bowl or bowl of a stand mixer. Add the sponge, salt, sugar and 2 teaspoons of oil. Bring the dough together and knead for 10 minutes by hand on a floured worktop, or in the stand mixer on low speed for 5 minutes then high speed for 2 minutes. Once you have a smooth, silky dough, shape it into a ball and place into an oiled mixing bowl. Cover and leave to rise for 2 hours.

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