I’ve made a lot of excuses to get Test Kitchen Manager Alejandro to make his fluffy no-knead focaccia. Everything from telling him it needs just one more test (it didn’t) to hinting he should whip up a batch for folks taking a tour of the Test Kitchen (there was no tour). I ran out of excuses but came up with a riff on his original recipe that filled the bread-shaped hole in my heart—breakfast focaccia. It has the same crispy-edged goodness with added oomph from layers of crumbled breakfast sausage, shredded cheese, and juicy cherry tomato. It’s the perfect all-in-one at-home brunch alongside your favorite bubbly mimosa or a classic latte.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 6 Tbsp.
extra-virgin olive oil, divided
- 467 g
(about 3 3/4 cups) all-purpose flour
- 2 tsp.
kosher salt
- 1
(1/4-oz.) packet instant yeast
- 440 mL
(about 1 3/4 cups plus 1 Tbsp.) lukewarm water
- 1 lb.
ground breakfast sausage
- 4 oz.
cheddar, finely shredded, divided
- 3 oz.
cherry tomatoes, halved lengthwise
- 1
rosemary sprig, leaves plucked, coarsely chopped
- 6
large eggs
-
Flaky sea salt
-
Freshly ground black pepper
-
- Step 1Coat a large bowl with 3 Tbsp. oil. In another large bowl, whisk flour, kosher salt, and yeast to combine. Add water and mix with a silicone spatula just until a wet dough forms. Transfer to prepared bowl. Cover with plastic wrap and let sit at room temperature until risen and doubled in size, about 1 hour.
- Step 2Meanwhile, in a large stainless steel or cast-iron skillet over medium heat, heat 1 Tbsp. oil; swirl to coat pan. Add sausage and cook, breaking up into small pieces, until starting to brown on the outside, 10 to 12 minutes. Transfer sausage to a plate; reserve remaining oil in pan.
- Step 3Arrange a rack in center of oven; preheat to 450°. Grease a 13″ x 9″ metal baking pan with remaining 2 Tbsp. oil and reserved 1 Tbsp. sausage oil from skillet.
- Step 4Transfer half of dough to prepared pan. Using your fingertips, spread as much as possible to each corner. Top dough with half of sausage crumbles and half of cheese. Place remaining dough on top. Using your fingertips, gently spread remaining dough over filling. Top with remaining sausage and cheese, then tomatoes and rosemary leaves.
- Step 5Create 6 indentations in dough. Crack an egg into each; season with sea salt and pepper.
- Step 6Bake breakfast focaccia, rotating pan halfway through and checking at around 20 minutes, until dough is puffed and golden brown, and egg whites are set but yolks are still slightly runny, 23 to 28 minutes. If you like your eggs more set, leave it in closer to 28 minutes. Let rest 5 minutes, then serve warm.
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