Here's everything you need for this savory sheet cake bacon and egg sandwich. This recipe makes 12 servings.
Ingredients to Gather
Overnight Focaccia
4 cups (512 g) all-purpose flour
2 teaspoons kosher salt
1 teaspoon instant yeast
2 cups lukewarm water, made by mixing 1/2 cup boiling water with 1 1/2 cups cold water
4 tablespoons olive oil
Sea salt
Egg Sandwich
1 to 1.5 pounds bacon
12 eggs
Kosher salt and pepper to taste
Splash cream
4 ounces grated Cheddar cheese
1/4 to 1/2 cups finely chopped chives
Lettuce
Hot sauce, mayonnaise, and other condiments for serving
Directions to Follow
Start by whisking together the flour, salt and instant yeast in a small bowl, and then add the water and combine using a rubber spatula, mixing until the water has absorbed and the mixture is a sticky ball of dough. Cover the bowl using plastic wrap or a damp towel and place in the refrigerator. The next day, or at least 8 to 10 hours later, take the bowl out of the fridge, and then use parchment paper or nonstick cooking spray to coat a rimmed sheet pan. Pour 3 tbsp. of oil into the pan, and then deflate the dough using two forks, by releasing the dough from the sides of the bowl and pulling it toward the center. While you're deflating the dough, rotate it in quarter turns. Now, lift the dough onto the prepared pan, and then roll the dough ball into the oil to coat it. After this, let the dough rest for an hour without touching it.
After an hour, put a rack in the middle of the oven and then preheat to 425 degrees Fahrenheit. Lightly grease your hands and then press down on the dough, dimpling and stretching the dough using all 10 fingers. Gently pull on the ends of the dough, stretching it toward the corners of the sheet pan. When you feel the dough starting to resist against being stretched, let it rest for 5 minutes and then stretch again until it covers most of the pan. Take the rest of the oil and drizzle it over the dough, and then sprinkle sea salt on top. Let it stand for 20 minutes before putting the pan in the oven and baking for between 20 and 25 minutes or until the bottom of the dough is crispy and golden. After this, take the pan out of the oven, and then place the focaccia on a cooling rack and let it sit for at least 1 hr.
After an hour, cut the focaccia, first by trimming off the outer edges and then halving. Now, make the egg sandwich. Start by preheating the oven to 425 degrees Fahrenheit, and then lay the bacon on a sheet pan. Cook the bacon for 10 minutes and then remove from the oven, separating the bacon if you're using more than a pound. Then, place it back in the oven and cook for another 10 minutes, before removing and separating again and cooking for a final 5 minutes or until the bacon is crispy. Take the pan out of the oven and place the bacon on a plate lined with paper towels, draining the fat if necessary. Put back in the oven again to make the bacon slices crispy and then place the bacon on a plate.
Turn off the oven, opening the door if necessary to help it cool off until it reaches 300 degrees Fahrenheit. Then take a half sheet pan and grease it with butter. Crack the eggs, add salt, pepper, and cream, and then whisk the mixture until it's combined. Add the chives and carefully fold the mixture until the chives are mixed in, and then pour into the pan and sprinkle with cheese. Bake for about 15 minutes, or just until the eggs are set. After this, take the bottom half of the focaccia and place it on a cutting board. When the eggs are done, loosen them from the pan using an offset spatula, and then place them on the bread, trimming any extra egg that hangs over. Top with the bacon and lettuce, and then place the top half of the focaccia on top. Cut into 12 pieces and serve with condiments such as hot sauce and mayonnaise.
Wow! That's one heck of a breakfast. When you start the day off with a hearty meal like that, you'll have all the energy you need for even the longest day. Enjoy!
Article & Photo Source: Food52
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