All-Dressed Breakfast Focaccia

Name: All-Dressed Breakfast Focaccia
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6 to 8 servings
Ingredients: 5 cups (750 g) unbleached all-purpose flour; 2 tsp salt; 1/2 tsp instant yeast; 2 1/2 cups (625 ml) cold water; 6 tbsp (90 ml) olive oil, plus more for coating; 1 tbsp butter; 1 tbsp unbleached all-purpose flour; 1 cup (250 ml) milk; 1 egg yolk; 1 cup (100 g) Gruyère or sharp cheddar cheese, grated; 3/4 lb (340 g) baby potatoes; 2 slices bacon, each 1/2 inch (1.5 cm) thick, chopped; 3 tbsp oil-packed sun-dried tomatoes, chopped; 1/4 cup (10 g) flat-leaf parsley leaves, coarsely chopped; 1/4 cup (10 g) dill, coarsely chopped; 1 shallot, sliced into thin rounds; 1 lemon, zest removed with a lemon zester and juiced

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Preparation 40 min
Cooking 45 min
Chilling 1 h
Raising 15 h
Servings 8
Makes 6 to 8 servings

Courtesy of our own creative culinary chef, Laurence Viens, this generously loaded breakfast focaccia requires a few simple techniques. You can make it in advance to give the dough ample time to rest. Before baking, create a few small cavities that will hold a creamy Mornay sauce and then add potato pieces before baking. A mix of bacon, sun-dried tomatoes and herbs are then added as a garnish for this gourmet brunch idea that hits all the right notes.

Nut-free

All-Dressed Breakfast Focaccia

Categories

Ingredients

Focaccia

Mornay Sauce and Potatoes

Toppings

Preparation

Focaccia

Mornay Sauce and Potatoes

Toppings

Personal Note

To help you with this recipe

Glass measuring cup 500 ml