Another race means another breakfast. I often stick to the tried and true, but the trip home can start to feel a bit repetitive, so I like to mix things up now and then. This time, it was these focaccia breakfast sandwiches.

Our crew member with an aversion to pork wasn’t aboard, so deliciously salty prosciutto made its way into the filling, although it’s just as easy to leave it out. I made my own focaccia, but don’t let that put you off—good-quality store-bought focaccia works just as well and still makes these well worth the effort.

This wasn’t an overnight race—it is winter here after all—but rather a destination sail. It’s one of those “are we there yet?” trips both there and back. Add an outer berth, like we drew this time, and the walk to the yacht club for breakfast quickly becomes a case of why bother? Dinner was worth it, mostly for the company rather than the food, but breakfast was another story. A hot coffee in hand and these sandwiches warming in the boat oven felt like a far better option, both on the wallet and the effort required.

Even on a more leisurely sail home, I still aim for breakfasts that can be eaten with one hand, need little to no preparation on the boat, and can be passed up on deck without much effort or the need for a utensil. These sandwiches tick every box. They’re packed with egg, veggies, salty prosciutto and provolone cheese adds plenty of flavour and brings it all together. If you’re a purist and simply want a bacon-and-egg breakfast, the vegetables can easily be left out.

The fillings are endlessly adaptable too. Goat’s cheese can replace the provolone if you have anyone that can’t handle lactose, both work beautifully, bacon can replace the prosciutto, and you can make them as simple or as loaded as you like. These can also be done with store bought bread or rolls if the idea of making your own bread completely turns you off.

If you’re looking for another make-ahead breakfast, try my Breakfast Burritos. And if you’re settling in after the sail rather than before it, a Breakfast Rum is an exceptional way to round out the weekend.

Worth Making?

Yes – if you want a breakfast that you make ahead and warm while the coffee is brewing
Yes – because they freeze brilliantly and taste just as good on the road, at the campsite or on the boat
Yes – if you’re tired of expensive café breakfasts that are often disappointing
Skip it – if you’re looking for a grab-and-go breakfast in under 15 minutes. These reward a little planning
Skip it – if you’re only interested in a classic bacon and egg sandwich and don’t want to stray from tradition

Ingredients

Focaccia

500 grams bread flour
5 grams instant yeast
10 grams fine sea salt
10 grams honey
380 grams lukewarm water
30 grams olive oil (plus extra for drizzling over the top)
1 Tb flaky sea salt

Breakfast Sandwiches

1 Foccacia (cut into six squares)
1 shallot diced
1 zucchini
100 grams chopped cherry tomatoes
80 grams fresh spinach roughly chopped
10 large eggs
175 grams provolone cheese sliced
200 grams prosciutto thinly sliced
1 tsp olive oil
salt and pepper

Instructions

Foccacia

In a large bowl, combine the bread flour, yeast and salt.
Stir the honey into the warm water, then add it to the flour along with the olive oil. Mix until no dry flour remains.
The dough will be sticky. Cover and rest for 20 minutes.
Over the next hour, complete three rounds of stretch-and-folds, leaving about 20 minutes between each round.
Cover and leave at room temperature for 30–60 minutes, just until the dough begins to rise. Refrigerate overnight (12–18 hours).
The next day, remove the dough from the fridge and let it sit for 45–60 minutes. Preheat oven to 220°C (200°C fan)
Generously oil a 23 x 33 cm baking tray. Transfer the dough to the tray and gently stretch it towards the corners. If it resists, let it rest for 10 minutes before stretching again.
Cover and leave to proof for 45–90 minutes, or until light, puffy and bubbly.
Drizzle generously with olive oil. Using your fingertips, press deep dimples across the surface of the dough and sprinkle with flaky sea salt.
Bake at 220°C (200°C fan) for 22–28 minutes, or until deeply golden and crisp.
Cool completely before slicing.

Breakfast Sandwiches

Cut foccacia into 6 equal squares and cut horizontally.
Cut six pieces of aluminum foil and baking paper slightly larger than your foccacia squares. The foil needs to be big enough to fully enclose the sandwich once assembled.
Place one piece of the foccacia square on the baking paper/foil square (open side facing up) and layer base with the provolone cheese.

Can use cheddar or if you want it more stringy cheese, mozzarella. And if you can’t tolerate cow dairy, goat’s cheese works great here too.

Using a vegetable peeler, make zucchini strips rotating and peeling until you are left with the core
Crack the eggs into a bowl and season with salt and pepper. Whisk until completely combined.
Add olive oil to pan and cook shallot until beginning to caramelise. Add chopped spinach and cook until wilted.
Add eggs and tomatoes and cook until eggs are fully cooked.
Using same size or same tray used for the foccacia, spread cooked egg mixture into tray evenly. Allow to cool completely
Slice the egg mixture into six even squares same size as your focaccia squares. Place an egg square on the top of each sliced foccacia squares.
Top the egg square with a few strips of zucchini, the prosciutto and then top with cheese and focaccia top.
Wrap sandwich in foil and baking paper. They can be frozen at this point or kept in the fridge for 2 to 3 days. When ready to eat – warm up in a moderate oven until heated through and cheese is melted (about 20 minutes)

Make it your own way

Swap the homemade focaccia for good-quality store-bought if you’re short on time or don’t want to make your own bread
Replace the prosciutto with bacon, smoked ham or leave it out for a vegetarian version
Use creamy goat’s cheese for a lighter flavour or a sharp cheddar if you prefer something richer and mozzarella for more meltier
Add roasted capsicum, caramelised onion or pesto for extra flavour
Finish with fresh rocket and baby tomatoes after reheating to keep everything fresh and crisp

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