In this prepare-ahead breakfast casserole, layers of crescent roll dough from a shop are baked between layers of cheesy sausage and eggs.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 hrs |
| Total Time: | 5 hrs 45 mins |
| Servings: | 8 |
| Yield: | 1 12×16-inch focaccia |
Ingredients
- 2 ½ cups high-protein bread flour (such as King Arthur Flour®), divided
- 1 cup water, divided
- ¾ cup sourdough starter discard, at room temperature
- 6 tablespoons extra-virgin olive oil, divided, or as needed
- 1 teaspoon fine sea salt
- 1 tablespoon water
- 12 pitted green olives
- 6 cherry tomatoes, halved
- 1 sprig fresh rosemary
- ½ teaspoon flaked salt
Instructions
- Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
- Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
- Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
- Lightly oil a shallow 12×16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
- Preheat the oven to 400 degrees F (200 degrees C).
- Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
- Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 479 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Love this! I was looking for new recipes to use my sourdough starter discard & saw this. I’ve made it twice now & it came out great. In my oven, it only takes 20 minutes – 25 was too long. I’ll be making this again and again.