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Egg in a Hole with Focaccia Bread

Course Breakfast
Cuisine Italian
Keyword bread, vegetarian
Total Time 1 hour
Servings 6
Author Cherry on My Sundae


  • 1 cup lukewarm water, between 100-110 degrees F (250 ml)
  • 1 tablespoon active dry yeast (10 grams)
  • 1 teaspoon granulated sugar
  • 2 ½ cups all-purpose flour (370 grams)
  • 1 teaspoon salt
  • ½ cup extra virgin olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2-3 tablespoons pizza sauce
  • 1 teaspoon flaky salt
  • 6 large eggs
  • ¼ cup grated parmesan
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon red pepper flakes


  • In a small bowl, combine water, yeast, and sugar to dissolve. Let sit about 5 minutes or until yeast is activated and mixture becomes foamy.
  • In a large bowl, combine flour with salt, 2 tablespoons olive oil, garlic powder, and dried Italian seasoning. Add yeast mixture and stir to combine. Knead dough for 8-10 minutes or until smooth. Coat a large bowl with 1 tablespoon oil and place dough in the bowl, turning to coat. Cover with plastic wrap and let proof in a warm area for 30 minutes.
  • Preheat oven to 400 degrees F.
  • Spread 2-3 tablespoons olive oil in a 9x13 inch sheet pan. Transfer dough to prepared pan and gently stretch dough to the edge of the sheet using your hands. Use your first three fingers to make indentations in the dough.
  • Spread pizza sauce evenly on the dough. Drizzle 2 tablespoons olive oil on top and sprinkle flaky salt. Bake for 20-25 minutes or until crust is golden brown. Remove from oven and let cool slightly.
  • Cut bread into 3x4 inch pieces for a total of 6 portions. Use a 2 ½ inch biscuit cutter to cut out holes in the center of each focaccia. Heat a non-stick saute pan over low heat. Add 1 teaspoon oil and place the bread with the hole in the pan. Crack an egg in the center and cook until egg has set about 2-3 minutes.
  • Remove from oven and season with salt, pepper, red pepper flakes, grated parmesan, and fresh chives. Serve immediately.