- 1 cup whole milk, heated to 115°
- 2¼ teaspoons (¼ ounce) active dry yeast
- ¼ teaspoon sugar
- 5 cups flour
- 1 cup water
- 1 cup grated cheddar cheese, divided
- ⅓ cup extra-virgin olive oil, plus more for greasing and brushing
- 2 teaspoons kosher salt
- 6 ounces breakfast sausage, cooked and cut into 1-inch pieces
- 4 strips cooked bacon, cut into 1-inch pieces
- 1 roasted red pepper, sliced into strips
- 6 eggs
- Flaky sea salt, to taste
- Roughly chopped parsley and thyme, for garnish
1. In the bowl of stand mixer fitted with a dough hook attachment, combine the heated milk with the yeast and the sugar. Let sit until starting to foam, 10 minutes. To the milk mixture, add the flour, water, ½ cup of the grated cheese, the olive oil and salt, and mix until a smooth dough comes together, 5 to 6 minutes. Cover the bowl with a kitchen towel and let sit in a warm area until it’s doubled in size, 1 hour.
2. Transfer the dough to a greased baking sheet and press to fit the entire surface of the pan. Scatter the sausage, bacon and red pepper over top of the dough, and sprinkle with the remaining ½ cup of grated cheese. Lightly cover in plastic wrap and let proof until puffed, another 30 minutes. Preheat the oven to 400º.
3. Make six 3-inch balls of crumpled tinfoil and lightly grease them with olive oil. Press the balls into the dough in 6 places to make small wells. Transfer to the oven and bake until lightly golden, 15 minutes. Take the flatbread out of the oven and discard the tinfoil balls. Crack an egg into each well and season with flaky sea salt. Return to the oven and bake until the eggs have just set, but the yolks are still runny, 8 to 10 minutes.
4. Remove from the oven and brush with olive oil. Cut into squares and garnish with chopped parsley and thyme, then serve.
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