Sourdough Focaccia Bread Recipe
Sourdough focaccia bread with baked eggs on top is the ultimate comfort food that combines the tangy flavors of sourdough with the rich, creamy texture of baked eggs. The crispy crust and chewy interior of the focaccia provide the perfect base for the runny, golden yolks of the baked eggs to seep into, creating a decadent and satisfying breakfast or brunch dish. The sourdough adds a depth of flavor and complexity to the dish, while the eggs add protein and richness. This hearty meal is versatile and can be customized with toppings like fresh herbs and cheese for an extra touch of indulgence. Whether enjoyed on its own or paired with a side salad or some fresh fruit, sourdough focaccia bread with baked eggs is sure to become a favorite go-to dish for any casual gathering or lazy weekend morning.
Equipment
- 1 9x13 baking dish.
Ingredients
Ingredients
- ½ cup active sourdough starter.
- ¼ cup olive oil.
- 1 ¼ cups warm water.
- 1 tsp salt.
- 3 ½ cups all-purpose flour.
- 4 to 6 large eggs.
Optional Add-Ins
- ¼ cup of your favorite toppings like rosemary, olives, cherry tomatoes, or even a sprinkle of cheese.
Instructions
Combining Ingredients
- Combine the flour, olive oil, salt, water, and starter to create a shaggy dough that will transform into a soft and stretchy focaccia with a bit of love (and a lot of patience).
Fermentation Process
- Let the dough work its magic as it ferments and develops flavor for up to 8 hours or overnight. A slow and steady rise will result in a perfectly pillowy focaccia that's ready to be baked to golden perfection.
Shaping and Baking the Focaccia Bread
- Generously oil your baking pan with olive oil. This not only prevents sticking, but also adds flavor to the crust.
Shaping the Dough
- Gently stretch your proofed dough to fit the shape of the pan, being careful not to deflate it too much.
- Using your fingertips, create dimples on the surface of the dough – these will catch pockets of olive oil during baking, adding flavor and texture!
- Spray the bottom of a drinking glass and make a few indents in the dough for the eggs to nestle in. Make sure the wells are deep enough for the raw eggs, but not puncturing through the bottom of the dough (see photos above). Do not add the eggs just yet.
Baking Instructions
- Preheat your oven to 400 degrees and let your shaped dough proof for a final time.
- Once ready, drizzle more olive oil over the top, sprinkle with any desired toppings, and bake for 15 minutes.
Adding the Eggs
- Make indents in the bread again with the wells you created earlier as it may have poofed up in the oven.
- Carefully crack one egg for each well you made with the bottom of the drinking glass.
- Carefully place the dish back into the oven and bake another 10 to 15 minutes until the eggs are set and the bread is golden brown. You can bake your eggs to the doneness you desire.
- Remove from the oven and allow it to cool for a minute or two before slicing. Enjoy!