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• Sheet pan bacon and egg breakfast sandwiches with overnight focaccia

A dream to create a breakfast sandwich for a crowd made entirely on a sheet pan (or three) led to this sandwich. Inspiration from: <a href="https://www.youtube.com/watch?v=4vF-YiLoeTQ">Justin Chapple's bacon weave</a>, <a href="https://food52.com/recipes/53458-sheet-pan-eggs">Ali Slagle's Sheet Pan Eggs</a>, and focaccia from <a href="http://www.alexandracooks.com/cookbook-news-notes/">Bread Toast Crumbs</a>. <br /> <br />Real talk: This is a bit of an undertaking, but I think it looks more complicated than it actually is. You're baking bread, you're baking eggs, you're baking bacon. Mixing the dough the night before, simplifies the process, but, if you have 1 oven, allow 3 to 4 hours from when you remove the dough from the fridge to prepare everything. The focaccia takes about 2 hours, then needs to cool for an hour ideally. While the focaccia cools, the bacon cooks (25 minutes); while the bacon cooks, you can whisk up the eggs, which bake for 15 minutes. Assembly is fast and fun. <br /> <br />Notes: <br /> <br />If you don't have space in your fridge for a bowl, you can use 1/2 teaspoon yeast and 2 cups cold water; then let the dough rise on the counter for 8 to 10 hours. If you'd rather not start the dough ahead of time, follow the recipe as written, but instead of placing the bowl in the fridge, place it in a warm spot to rise for 1.5 hours. Then proceed with the recipe, letting the dough only rest for 20 minutes (or so) once turned out onto the sheet pan. <br /> <br />Save the trimmings of the eggs: chop them up and store them in your fridge—crumble them into a salad or add to fried rice.

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