Foccacia de Bella
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Foccacia, 6" round or square (made using Ciabatta dough if available) |
12 | 24 | 48 | 72 |
| Safest Choice™ pasteurized shell eggs | 12 | 24 | 48 | 72 |
| Marinara sauce, ready made or fresh | 3 c | 6 c | 12 c | 18 c |
| Salt | 1 tsp | 2 tsp | 4 tsp | 6 tsp |
| Mozzarella, fresh slices or medallions cut into 1/4 inch strips |
12 oz | 1 1/2 lb | 3 lb | 4 1/2 lb |
| Basil, fresh, cut into ribbons | 3/4 oz | 1 1/2 oz | 3 oz | 4 1/2 oz |
| Chili peppers, red, dry, crushed flakes | 1/4 tsp | 1/2 tsp | 1 tsp | 1 1/2 tsp |
| Rosemary, dried | 1 1/2 tsp | 3 tsp | 6 tsp | 9 tsp |
| Pepper, black | 1/2 tsp | 1 tsp | 2 tsp | 3 tsp |
Method of Preparation
1. Pour marinara sauce into frying pan or tilt skillet. Heat until sauce just begins to bubble, stirring often.
2. Using the back of a large spoon, create a small opening or pocket in the marinara sauce approximately four inches apart.
3. Crack an egg into each pocket. Sprinkle lightly with salt. Cover and poach using naturally occurring steam to cook the egg without turning over. White should be cooked so that it is not runny or clear and yolk should still be slightly fluid.
4. To assemble each Foccacia de Bella: Once the eggs are cooked to the desired doneness, use a spatula to remove the eggs and surrounding sauce and place in the center of the foccacia. Add any remaining sauce to the foccacia by surrounding the egg with it (approximately 2 oz per foccacia). Place the mozzarella strips (1 oz for each foccacia) and basil ribbons on the tomato sauce surrounding the egg. Sprinkle red pepper flakes (pinch), dried rosemary (pinch or to taste), and black pepper (pinch or to taste) on the yolk and surrounding egg white.
5. Serve immediately or from a low-humidity warmer or heated surface.
Chef Notes
Variation 1: Top with caramelized garlic and Vidalia onions, toasted pine nuts, sauteed spinach, fresh Parmesan cheese.
Variation 2: Serve on Boboli® or fresh baked pizza dough.
Variation 3: Use pasta or pizza sauce.
Variation 4: Use fresh rosemary.
Recipe Nutrition Info
Serving: 1-6" Pizza per Person
