Breakfast Focaccia, 3 Ways

First Toast:

INGREDIENTS

  • ½ loaf of Canyon Bakehouse Rosemary & Thyme Focaccia Bread cut into a triangle
  • ½ Fresh Avocado, mashed
  • Pinch of Sea Salt
  • 2-3 Radishes, thinly sliced
  • 1 Tbsp. Sprouted Seeds
  • Micro Greens

DIRECTIONS

  1. Toast the focaccia in a 400 degree oven for 5 minutes.
  2. Allow to cool slightly before adding toppings to serve.

Second Toast:

INGREDIENTS  

  • ½ loaf of Canyon Bakehouse Rosemary & Thyme Focaccia Bread cut into a triangle
  • 3 oz. Brie Cheese
  • 2-3 Bacon Slices, cooked until crispy

DIRECTIONS

  1. Slice the brie and arrange on the focaccia. Toast in a 400 degree oven for 5 minutes until cheese is just melty.
  2. Remove from oven and top with crispy bacon slices. 

Third Toast:

INGREDIENTS

  • ½ loaf of Canyon Bakehouse Rosemary & Thyme Focaccia Bread cut into a triangle
  • ¼ C. Heirloom Cherry Tomatoes, sliced
  • ¼ C. Spinach Leaves
  • 1 Egg, cooked sunny side up

DIRECTIONS

  1. Arrange heirloom cherry tomato slices and spinach leaves on the focaccia and toast in a 400 degree oven for 5 minutes. Meanwhile, cook the egg on the stovetop.
  2. Top the toast with the egg to serve.