• Note Focaccia tastes the best if the dough is left to rise overnight. So you will make the dough on the first day and then bake the day after. That is my recommendation. Step by step photos are above in the body of the recipe so scroll up if you want to see them.

Day 1 - Make the Dough

• First mix the garlic paste into the 1 cup of water. Then in a separate large bowl add in the flour, salt, and yeast. Mix well. Make a well in the middle of the flour mixture and add in the garlic water and 1 tablespoon of olive oil. Mix well until all the water and oil has been absorbed by the flour. Cover and leave to rest for 20 minutes.
• After 10 minutes start pulling the sides of the dough towards the inside. You can see that it has formed some gluten and now has structure. Add in the COOKED Longganisa crumbles. Use your hands to fold in the cooked longganisa bits into the dough. Cover and leave in the refrigerator for 24 hours.

Day 2 - Second Rise and Baking Day

• The next day take out the Longganisa Focaccia dough and leave out on the counter top to get to room temperature. About 1 hour.
• Once it starts getting bubbles it's ready for the next step. Add in the chopped chives. Fold it in with your hands until it's fully incorporated thought out the dough.
• Prepare a 8x8 square cake pan or 9 inch round cake pan by coating the bottom and sides with olive oil. Probably about 2-3 tablespoons. The more the better as it will help the bottom get super crispy.
• Transfer the Longganisa Focaccia dough into the pan. Then use your fingers to stretch out the dough up to the edges of the pan. Cover with plastic wrap and leave to rise again for 1 hour.
• Then pre-heat the oven to 425F.
• While the Longganisa Focaccia dough is doing a second rise prepare the scrambled eggs. Break 2 eggs and remaining chives with pinch of salt into a bowl and use a fork to mix it until frothy.
• Pour into a small pan with 1 teaspoon of olive oil and cook the eggs for 2 minutes. I like to use the scooting method by pushing up the cooked eggs to the middle and then letting the raw eggs into the empty space and keep repeating until all the eggs are cooked. It stays light and fluffy that way. Transfer the cooked eggs to a plate and cut into small pieces.
• Once the focaccia dough has doubled and as formed some bubbles, get your hands in there and poke some holes in. Press the scrambled egg pieces into the dough and drizzle a bit more olive oil on the top.
• Bake in the preheated oven for 20 minutes.
• Once done baking leave to rest for 5 minutes. Then brush with more olive oil or butter.
• Transfer to a wire rack to cool down and cut into 9 equal pieces to serve.