Recipe

Brunch Flatbread With Eggs, Bacon, And Frisée Recipe

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Ingredients

12 large eggs
1 tbsp red wine vinegar
3 oz baby spinach (about 2 c), rinsed & crisped
3 oz frisée lettuce leaves (about 2 c), rinsed & crisped
About 1 tsp salt
3 1/2 to 3 3/4 c all-purpose flour
About 1/4 c olive oil
Pepper
1 package (2 1/4 tsps) active dry yeast
About 1/4 c yellow cornmeal
1 1/3 c shredded parmesan or manchego cheese
8 oz thick-cut bacon, sliced

Directions

Step #1 In a large bowl, sprinkle yeast over 1 1/2 c warm (110°) water.
Step #2 Let stand until yeast is softened, about 5 mins.
Step #3 Stir in 1 tsp salt & 1 tbsp olive oil.
Step #4 Gradually stir or, with an electric mixer on lowish speed, beat in 3 1/2 c flour until mixture forms a soft dough.
Step #5 If using a dough hook, beat on high speed until dough no longer feels sticky & pulls cleanly from bowl, 5 to 7 mins.
Step #6 If dough is still sticky, beat in more flour, 1 tbsp at a time.
Step #7 If kneading by hand, scrape dough onto a lightly floured board.
Step #8 Knead until smooth, springy, & no longer sticky, 15 to 20 mins; add flour as required to prevent sticking.
Step #9 Place dough in an oiled bowl; turn dough over to coat top.
Step #10 Cover up dough with plastic wrap & let rise in a warm place until doubled, 35 to 45 mins.
Step #11 Punch dough down, cover, & chill up to 8 hrs (see notes).
Step #12 Meanwhile, stir bacon until browned & crisp, in a 10- to 12-inch frying pan over medium-high heat, about 5 mins.
Step #13 Transfer to paper towels to drain.
Step #14 Reserve 1 tbsp bacon drippings to dress greens, if desired.
Step #15 At least 2 hrs before serving, remove dough from refrigerator & let this stand at about room temp for 45 mins (see notes).
Step #16 Scrape onto a lightly floured board & press carefully to expel air.
Step #17 Divide dough into four pieces.
Step #18 Cover up with plastic wrap & let rest 10 mins.
Step #19 Roll or carefully stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick.
Step #20 Place each on an oiled & cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape.
Step #21 Brush each oval with about 1/2 tbsp olive oil & sprinkle with about 1/3 c cheese.
Step #22 Arrange a quarter of the cooked bacon evenly over each.
Step #23 Bake flatbreads two at a time in a 450° oven for 10 mins.
Step #24 Remove from oven & crack 3 eggs onto each oval (for firm-cooked eggs, crack eggs onto flatbread 5 mins into baking).
Step #25 Sprinkle top lightly with salt & pepper.
Step #26 Return flatbreads to oven, & bake this until crust is well browned, switching pan positions, 5 to 8 mins longer.
Step #27 Meanwhile, In a large-ish bowl, mix 1 tbsp olive oil or reserved bacon drippings & the vinegar.
Step #28 Add spinach & frisée & mix to coat.
Step #29 Slide each flatbread onto a cutting board or plate.
Step #30 Mound dressed greens equally on top.
Step #31 Cut each oval in half lengthwise, then crosswise into eight slices.
Step #32 Add salt & pepper to taste.
Enjoy the Brunch Flatbread with Eggs, Bacon, & Frisée recipe

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