Name: Bacon Frittata Focaccia Sandwiches
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT5H30M0.000S
Yield: 12 sandwiches
Ingredients: 4 3/4 cups (618 grams) bread flour; 1 tablespoon sugar; 2 1/4 teaspoons instant yeast; 2 teaspoons kosher salt; 2 cups (480 grams) warm water; 6 tablespoons olive oil, divided; Flaky salt; Nonstick cooking spray, for the sheet pan; 2 tablespoons olive oil; 1 small yellow onion, thinly sliced; 1 small zucchini, thinly sliced; Kosher salt and freshly ground black pepper; 3 ounces (85 grams) shredded white Cheddar; 8 large eggs; 3/4 cup (180 milliliters) whole milk; 1/2 cup (120 milliliters) heavy cream; 1 tablespoon gochugaru or a few sprinkles of crushed red pepper; 10 slices American cheese; 1 pound cooked bacon; Ketchup, for serving

Directions

For the focaccia: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt. Add the water and 2 tablespoons of the olive oil and mix to form a dough. Mix on medium high for 7 to 10 minutes, until smooth but still quite sticky.
Generously coat a 9-by-13-inch metal baking dish with 2 tablespoons oil and then place the dough in the pan and turn it once or twice to coat it in oil. Cover loosely with plastic wrap and let rise at room temperature for 2 hours, until doubled in size.
Drizzle the dough with the remaining 2 tablespoons oil and dimple as you press the dough out to the edges of the pan. Cover and rise for 1 more hour. Dimple again and let rest another hour while you preheat the oven to 425 degrees F.
Sprinkle the risen dough with flaky salt and bake for 25 minutes until lightly browned on top. (While it’s baking, the dough might start to creep over the edges of the pan but that’s okay, some overhang will actually make it easier to cut it when the time comes.) Let cool for 10 minutes in the pan and then remove to a wire rack.
For the frittata: Preheat the oven to 400 degrees F. Grease a 9-by-13-inch rimmed sheet pan with cooking spray and line with enough parchment paper to allow 1-inch wings on two of the sides (stick it down well so that egg doesn’t sneak under the paper).
Heat the olive oil in a large skillet over medium-high heat. Add the onion and zucchini (in batches, if the skillet isn’t big enough to accommodate both), season with salt and pepper and cook until soft and browned, 7 to 10 minutes. Transfer to the prepared pan and spread them out evenly. Sprinkle the cheese over the top.
In a large bowl, whisk together the eggs, milk, heavy cream, red pepper flakes, 1 teaspoon salt and a few turns of pepper. Pour the egg mixture over the veggies and bake until set and lightly browned on top; begin checking for doneness at 25 minutes. Keep it in the pan until you’re ready to assemble.
To assemble, place the focaccia in a quarter sheet pan. Use the largest serrated knife you have to cut the focaccia loaf in half horizontally, using the rim as a guide. I like to rotate the pan with one hand as I saw off the top with the other (it’s just like leveling a huge cake). Flip the egg onto the bottom piece of focaccia. Top with the American cheese and bacon. Top with the top of the focaccia. Slide onto a cutting board, slice into squares and enjoy. Serve with ketchup.

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