The Kitchn: No-knead focaccia is an easy way to step up your breakfast game
By Grace Elkus
on
1 (1/4-ounce) packet active dry yeast (about 2 1/4 teaspoons)
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1 3/4 cups warm water
5 tablespoons extra-virgin olive oil, divided, plus more for oiling the bowl
8 strips bacon (about 5 ounces), cut in half
9 large eggs
6 ounces sharp cheddar cheese, grated (about 2 cups)
1 ounce finely-grated Parmesan cheese (about 1/2 cup)
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley leaves
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