Breakfast focaccia with tomatoes and prosciutto

Make the most of juicy tomatoes with this breakfast focaccia recipe. With egg, veggies and prosciutto, it’s perfect for breakfast, brunch or a tasty snack!

Breakfast focaccia with tomatoes and prosciutto

Serves

6

Prep

10m

Note: + 30 mins rising time

Cooking

25m

Ingredients

  • 2 x 250g pkts Coles Kitchen Pizza Dough Balls, at room temperature
  • 1/3 cup (80ml) tomato pasta sauce
  • 1 cup (120g) shredded pizza cheese
  • 250g vine-ripened cherry tomatoes
  • 4 slices prosciutto, coarsely torn
  • 1 small zucchini, thinly sliced lengthways
  • 1 bunch asparagus, woody ends trimmed, halved
  • 4 small Coles Australian Free Range Eggs
  • 1 tbs olive oil

Method

STEP 1

Preheat oven to 220°C. Grease a 25cm x 30cm rimmed baking tray. Place dough on a lightly floured surface and knead until smooth and combined. Roll out to a 25cm x 30cm rectangle. Place in the prepared tray. Set aside for 30 mins to rise slightly.

STEP 2

Spread sauce over the dough. Sprinkle with cheese. Top with tomatoes, prosciutto, zucchini and asparagus. Make 4 indents and crack 1 egg in each indent. Drizzle with oil and season.

STEP 3 

Bake for 20-25 mins or until golden brown and cooked through.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.