My daughter Kipper’s loaded cheesy breakfast focaccia tops fluffy home-made Italian bread with caramelised onions, olives, herbs, and three different cheeses! A savoury morning treat.
Since the start of the school year, my daughter Kipper has been getting the school bus in the morning. This is generally a Good Thing because as well as encouraging her independence it also means that I don’t spend half my morning driving to and from school.
The downside is that she is the first pick-up on the route. The bus collects her from our house at 7:15am. Ouch.
None of us are really morning people, so it’s been a family-wide shock to the system. However I think we are developing a routine. I wake her up at 7:00am which gives us 15 minutes to be washed and dressed and on the doorstep with her bag ready. As well as taking a packed lunch, she now also takes a packed breakfast, to be eaten on the bus.
I typically bake a batch of something that is easily freezable in portions. That way I can take out one portion the night before so it’s thawed and ready to eat at 7:15am. Kipper has been enjoying my sugar-free fruity breakfast muffins, and my pesto and sun-dried tomato savoury muffins, but recently asked for something that, well, wasn’t a muffin! We had a think and decided to make a breakfast focaccia.
Kipper has been a big fan of focaccia ever since our trip to Venice a few years ago, where she discovered olive focaccia in a bakery in the old Jewish Ghetto. I asked her what toppings she’d like to try on her breakfast focaccia and she suggested quite a long list!
We ended up with caramelised red onions and garlic, black and green olives, rosemary, olive oil (of course!) and three types of cheese. It looked magnificent and smelled amazing! I had to apologise to DH when he got home from work that the glorious aroma was NOT our dinner.
Although it is a little more time consuming than making muffins, the actual active time involved in making this breakfast focaccia is about the same. I think we’ll definitely be cooking up another batch soon, especially as the recipe made eight portions – nearly two weeks worth of breakfasts!
This loaded cheesy breakfast focaccia has definitely softened the blow of those 7:00am starts!
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Cheesy loaded breakfast focaccia
- Lipped baking sheet approx. 22 x 32cm (8½ x 12½ inches)
- 150 g plain flour (1¼ cups)
- 200 g strong white bread flour (1⅔ cups)
- ½ tsp salt
- 7 g dry active yeast (1 sachet)
- 2 tsp sugar
- 2½ tbsp olive oil
- 200 ml hand-hot water (scant 1 cup)
- 1 red onion, peeled and thinly sliced
- 2 cloves garlic, peeled and crushed
- 5-6 tbsp olive oil (divided)
- 50 g olives - green, black or a mixture (approx. 20 olives)
- 75 g grated or crumbled cheese - we used a mixture of cheddar, mozzarella and feta (approx. ⅔ cup)
- 1 tsp dried rosemary
- In the bowl of a stand mixer, combine the flours, salt, yeast, sugar, olive oil and water. Use the dough hook on a low/medium speed for 5-10 minutes to give a smooth, soft dough. Cover the bowl with a clean tea-towel and set aside to rise for about 1 hour.
- Meanwhile, prepare the caramelised onions. Gently cook the sliced red onion and crushed garlic in 1-2 tbsp of the olive oil over a low heat. Stir occasionally and continue to cook until very soft and starting to turn golden - about 10-15 minutes. Set aside.
- When the dough has roughly doubled in size (after about 1 hour) knock it back and knead briefly. The dough should be soft and maleable.
- Use approx. 2 tbsp of the remaining olive oil to liberally oil the baking tray. Then pat and stretch the dough into the tray as evenly as possible. Use your fingertips to make 'dimples' in the top of the dough, then brush/drizzle the remaining oil over.
- Arrange the olives evenly over the surface of the dough and press down slightly. Sprinkle over the caramelised onions, the cheeses, and the rosemary.
- Pre-heat the oven to 200°C (400°F). The focaccia will rise slightly as the oven heats up.
- When the oven is hot, bake the focaccia for 20-25 minutes until risen, golden and aromatic. Remove from the oven and cool for a few minutes in the tray before transferring to a board. Slice and serve immediately or allow to cool and eat at room temperature.
If you’re in the mood for more focaccia, why not try:
Easy focaccia with cherry tomatoes and thyme from Something Sweet Something Savoury
Olive Focaccia from Family Friends Food
Tomato and rosemary focaccia from the Baking Explorer
Wholemeal olive focaccia from Baking Queen 74
Za’atar and olive focaccia from FabFood4All