Go Back

Focaccia Breakfast Sandwiches

Make-ahead focaccia breakfast sandwiches with egg, spinach, prosciutto and provolone. Perfect to freeze ahead and for easy breakfasts on the go.
Print Recipe Pin Recipe
Prep Time:40 minutes
Cook Time:10 minutes
Focaccia:1 day
Course: Breakfast
Cuisine: Mediterranean
Keyword: bacon and egg sandwich, breakfast on the go, breakfast sandwich, focaccia
Servings: 6 sandwiches

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

  1. In a large bowl, combine the bread flour, yeast and salt.
  2. Stir the honey into the warm water, then add it to the flour along with the olive oil. Mix until no dry flour remains.
  3. The dough will be sticky. Cover and rest for 20 minutes.
  4. Over the next hour, complete three rounds of stretch-and-folds, leaving about 20 minutes between each round.
  5. Cover and leave at room temperature for 30–60 minutes, just until the dough begins to rise. Refrigerate overnight (12–18 hours).
  6. 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)
  7. 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.
  8. Cover and leave to proof for 45–90 minutes, or until light, puffy and bubbly.
  9. Drizzle generously with olive oil. Using your fingertips, press deep dimples across the surface of the dough and sprinkle with flaky sea salt.
  10. Bake at 220°C (200°C fan) for 22–28 minutes, or until deeply golden and crisp.
  11. Cool completely before slicing.

Breakfast Sandwiches

  1. Cut foccacia into 6 equal squares and cut horizontally.
  2. 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.
  3. Place one piece of the foccacia square on the baking paper/foil square (open side facing up) and layer base with the provolone cheese.
    4. 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.
  4. Using a vegetable peeler, make zucchini strips rotating and peeling until you are left with the core
  5. Crack the eggs into a bowl and season with salt and pepper. Whisk until completely combined.
  6. Add olive oil to pan and cook shallot until beginning to caramelise. Add chopped spinach and cook until wilted.
  7. Add eggs and tomatoes and cook until eggs are fully cooked.
  8. Using same size or same tray used for the foccacia, spread cooked egg mixture into tray evenly. Allow to cool completely
  9. 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.
  10. Top the egg square with a few strips of zucchini, the prosciutto and then top with cheese and focaccia top.
  11. 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)