Breakfast focaccia baked with eggs, cherry tomatoes & parmesan

Ingredients

• 400g bread flour
• 1 sachet of activated dried yeast
• 1 tsp salt
• 1 tsp caster sugar
• olive oil
• 150g cherry tomatoes, halved
• 60g pitted olives
• 5 sprigs of thyme
• 30g parmesan, grated
• 3-5 large British Lion eggs
• sea salt flakes, to serve

Method

1.  In a large bowl, mix together the flour, yeast, salt and sugar. Make a well in the centre and pour 125ml lukewarm water into it. Use your hands to knead until all the ingredients are combined. Add another 125ml lukewarm water and knead for about 5 mins, or until the dough is smooth and springy.

2.  Cover the bowl with a damp kitchen cloth and leave in a warm place for about 30 mins, until the dough doubles in size.

3.  Transfer the dough onto a deep roasting tray (32cm x 20cm, or smaller) generously covered with olive oil. Stretch the dough to the sides and push it down with your fingers to make small dwells.

4.  Drizzle olive oil over the dough. Make 3-5 egg-size balls with tin foil and press them into the dough, leaving space between for the rest of the toppings.

5.  Use the tomatoes, olives and thyme to fill the gaps between the foil balls. Press all the toppings down into the dough. Sprinkle the parmesan over and set aside for 20 mins.

6.  Heat the oven to 220C/200C fan/gas 6. Bake the focaccia for 15 mins, until golden brown. Meanwhile, crack each British Lion egg separately into a small ramekin. Take the focaccia out of the oven and remove the tin foil holders from the dough. Add the eggs to each of the holes, return to the oven and bake for another 5 mins, or until the egg whites are set.

7.  Serve immediately, drizzled with more olive oil and sprinkled with sea salt flakes.