The Kitchn: No-knead focaccia is an easy way to step up your breakfast game
I like to think of this playful recipe as the best way to serve bacon, eggs and toast to a crowd. The crispy, fluffy focaccia combines everyone's favorite breakfast trifecta into one, so that all that's left to do is grab some plates and pour the coffee.
If you're new to bread-making, this recipe is a great place to start; you're rewarded with an impressive, fluffy focaccia without doing much work at all. In fact, a no-knead dough is actually the best way to make focaccia, because it prevents too much gluten from developing (which can result in tough, chewy bread).
In my opinion, the tastiest focaccia features super-crispy top and bottom crusts and a soft, airy interior. To achieve this, you'll generously oil the sheet pan, transfer the dough to the pan, then flip the dough so all of it is shiny and coated with oil. Baking the focaccia in a super-hot oven (475 F) crisps up the oiled crust.
How to bake eggs into your sheet pan focaccia
Think of breakfast focaccia as a super-sized egg-in-a-hole: Each generous square serving boasts a sunny-side up egg. For set whites and runny yolks, the eggs only need about 8 minutes in the oven, meaning the focaccia itself needs to get a head-start.
After the dough has risen in the sheet pan, you'll preemptively make the wells for the eggs so that the dough bakes with egg-sized indents. (If you cracked eggs onto a flat focaccia, they would run all over the place). After about 20 minutes in the oven, you'll pull out the lightly browned focaccia, crack the eggs into their wells, scatter the whole thing with cooked, crumbled bacon and lots of shredded cheese, then return to the oven for the eggs to cook.
No-Knead Breakfast Focaccia
Serves 9
4 1/4 cups all-purpose flour
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