Sourdough Focaccia Breakfast Sandwiches (Perfect for Make-Ahead Mornings)

The Focaccia Breakfast Sandwiches that sell out week after weeks with the perfect sourdough twist!

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Every week we make pans and pans of soft and fluffy focaccia to turn into what I think is the perfect breakfast sandwich. This sandwich has become the backbone of our bakery, and it’s something that I get so excited to hand out on Saturday mornings. I can’t wait for people to try it, and I can’t wait to share the sourdough version here!

These sourdough focaccia breakfast sandwiches check every box: hearty and filling, flavorful, make-ahead friendly, and built entirely in matching 9×13 pans so assembly is effortless. The aioli sauce binds the sandwich together perfectly. Whether you’re feeding a crowd, stocking the freezer, or just elevating a slow weekend morning, this recipe delivers.

The foundation is a soft, olive-oil-rich sourdough focaccia paired with a simple baked egg soufflé, melty cheese, smoky bacon, and a quick sweet-and-spicy aioli. Everything is baked, cut, stacked, wrapped, and ready to go. I love to serve these sandwiches when we have overnight guests, but most of all I love serving them to my kids. They love these sourdough focaccia breakfast sandwiches, and I love filling their bellies with something so hearty and delicious.

For our yeasted focaccia recipe (no sourdough):

The Best, Simple Focaccia Bread Recipe – The Flour Barn Homestead

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Making the Sourdough Focaccia (9×13 Pan)

For in-depth instructions, check out our full sourdough focaccia recipe.

Sourdough focaccia is one of the most forgiving and rewarding breads you can make with a sourdough starter. It’s light and airy with a tender crumb, crisp edges, and a generous drizzle of olive oil. It’s easy to take a big bite out of, making it perfect for sandwiches. For this recipe, the sourdough focaccia is baked in a 9×13 baking dish so it matches the egg soufflé exactly, no trimming and no guesswork.

Mixing Sourdough Focaccia

Focaccia takes a day to make and rests in the fridge overnight, so start your focaccia the day before you make and assemble your sandwiches. You’ll begin by mixing active sourdough starter, water, olive oil, flour, and salt in a large bowl with your hands or a wooden spoon. Everything should be mixed until a shaggy dough forms and no dry flour remains clinging to the sides of the bowl. The dough will be quite wet, which is exactly what you want. High hydration is what gives sourdough focaccia its signature open crumb.

Once mixed, cover the bowl and allow the dough to rest at room temperature. This rest period helps the flour fully hydrate and makes the dough easier to work with. After resting, transfer the dough to your generously oiled baking dish and perform a few stretch-and-folds right in the dish, gently pulling the dough up and folding it over itself. You’ll notice the dough becomes smoother and more elastic as gluten develops. You’ll preform 3 sets of stretch and folds, each 30 minutes apart.

Bulk Fermentation

The dough rise happens slowly over 6-8 hours, depending on the strength of your sourdough starter and the temperature of your kitchen. When properly fermented, the dough will look puffy, jiggly, and full of air.

After your dough has completed its bulk rise and has almost doubled, it will be jiggly and full of air. It’s time to dimple the dough and get the dough in the fridge. Use your fingertips to press deep dimples all over the top of the focaccia. Spread the dough towards the edges of the pan.

Cold Fermentation

Allowing the focaccia dough to cold retard prior to baking will give the bread a beautiful texture and flavor. After the dough has finished its bulk fermentation, cover the baking dish tightly with plastic wrap. Place it in the fridge for at least 8 hours and up to 3 days.

When you’re ready to bake the focaccia, take it out of the fridge and drizzle more olive oil across the top. You’ll notice that the dough has puffed up and the dimpling is less distinct. We’re going to go ahead and use your fingers to once again press the dough down and spread it towards the edges of the pan. Finally, sprinkle with coarse salt and Italian seasonings.

Bake

Bake until the focaccia bread is deeply golden brown, with crisp edges and a soft interior. Once baked, remove it from the oven and transfer it to a cooling rack. Allow it to cool completely before slicing so the crumb sets properly and doesn’t compress.

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Baked Egg Soufflé in a 9×13 Dish

While the focaccia cools, prepare the egg layer. Instead of scrambling eggs, this recipe uses a baked egg soufflé that slices cleanly and holds its shape. This makes it ideal for breakfast sandwiches and large-batch cooking.

Whisk together eggs, cream, and salt until smooth, then pour the mixture into a greased 9×13 baking dish. Bake until the eggs are just set and lightly puffed. You want the center to be tender, not dry. Lightly touch the center of the egg souffle to determine whether or not it’s set.

As soon as the egg soufflé comes out of the oven, immediately layer cheese evenly across the top. The residual heat melts the cheese directly into the eggs, creating a cohesive layer that won’t slide out of the sandwich later and tastes melty and delicious. Let the eggs cool slightly before assembly.

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Sweet and Spicy Aioli Sauce

This aioli is quick to make and adds balance to the rich eggs and bread. I like to slather it on generously. In a small bowl, combine mayonnaise and sweet and spicy Dijon mustard until smooth. This sauce can be made ahead and stored in the refrigerator until needed. It’s good to have around!

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Assembling the Sourdough Focaccia Breakfast Sandwiches

Once all components are ready, assembly is straightforward and efficient.

Start by slicing both the sourdough focaccia and the egg soufflé into a 3×4 grid, creating 12 equal portions. Slice the focaccia horizontally to separate the top and bottom halves.

Spread the aioli onto the cut side of each focaccia top and set aside. On the focaccia bottoms, place one square of egg soufflé with the cheese, followed by cooked bacon. Once filled, replace the tops and gently press down to set the sandwiches.

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Wrapping, Freezing, and Reheating

If you plan to freeze the sandwiches, wrap each one individually in foil. Wrapped sandwiches can be frozen once completely cooled. To reheat, place a frozen sandwich directly into a 300-degree oven until warmed through.

If serving immediately, leave the assembled sandwiches in the pan, cover with foil, and place the entire dish in the oven (300 degrees) until heated through. You MUST serve these warm! When everything is melty and soft and delicious!

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Why This Recipe Works So Well

This recipe was designed with practicality in mind. Using matching pans ensures even portions, while baking the eggs keeps everything neat and consistent. The sourdough focaccia provides structure and flavor, and the aioli ties everything together.

These sandwiches are perfect for weekend brunch, holiday mornings, or meal prep. They store well, reheat beautifully, and taste just as good the next day.

If you enjoy sourdough bread and step-by-step instructions that actually fit into real life, this is a recipe you’ll come back to again and again.