Steak&Eggs... in Schiacciata

Ingredients:

For the Dough:

500gr flour

1 tsp instant yeast

1tsp salt

340gr water

25ml EVOO

For the filling:

50gr cream cheese

30gr mayonaise

4 Mozarella/Provolone/Gouda Slices

300gr Ribeye Steak

4 Sliced onions (+honey)

4 eggs

Method:

For the dough:

Mix the dough ingredients on a stand mixer for 5 minutes

Let rise for two hours until doubled in size

Once the dough has risen, tip it onto a clean work surface and shape it into a ¾-inch-thick rectangle.

Transfer the dough block to an oiled baking sheet, cover it loosely with plastic wrap or a damp cloth, and let it proof for 20 minutes.

Preheat oven to 210C.

Uncover the dough and brush the surface with a light, even layer of oil.

Use your fingertips to smash down the dough, making sure the indentations from your fingertips reach the bottom of the baking pan to create dimples across the surface of the dough.

Bake until deep golden brown, about 25–30 minutes.

While the bread is still hot, carefully brush it with olive oil and sprinkle it with flaky sea salt. Let the loaf cool for at least 30 minutes at room temperature

Cut it in 4-6 square pieces

Slice each piece in half

Meanwhile prepare for the Filling:

Cook the ribeye steak (for medium rare: Cook in an oiled pan until internal temp ~54C)

Remove and add onions cut in slices. Cook for 5-10mins. Add honey and cook until honey is reduced and onions caramelized

Add 4 eggs on a pan with a thin layer of oil and keep almost boiled water close.

Cook the eggs until the bottom browns.

When the bottom browns, pour in 1-2TBS of the almost boiled wated and close with the lid.

Let the steam cook the top of the eggs for 1-2mins

Add the filling:

Mix 50gr Cream cheese+30gr Mayonaise and spread it on each bottom slice 

Add 1 cheese slice to each and torch it to melt

Add Ribeye steak

Add Honey-Caramelized onions

Add 1 Sunny Side Egg on each slice

Place the top slice on and enjoy!

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