- 3 1/3 cups (835 mL)all-purpose flour
- 1/4 tsp (1.25 mL)instant active dry yeast
- 2 tsp (10 mL)fine sea salt
- 1 1/2 cups (375 mL)water
- 8slices bacon
- 4breakfast sausages
- 5 tbsp (75 mL)olive oil, divided
- 2large potatoes, cut into 1/2-inch (1 cm) cubes
- 1/4 tsp (1.25 mL)salt, plus more for seasoning
- 1/4 tsp (1.25 mL)black pepper, plus more for seasoning
- 1/4 tsp (1.25 mL)paprika
- 1/8 tsp (0.5 mL)garlic powder
- 2 cups (500 mL)shredded Cheddar cheese
- Fresh chives (optional)
- The night before baking or several hours ahead, mix together flour, yeast, and salt until combined. Add water; mix with an electric mixer until combined.
- Cover with plastic wrap and let rest at room temperature for at least an hour or up to 24 hours. When ready to use, the dough should be doubled in size and have a light, airy texture. Bubbles may appear on the surface of the dough.
- When ready to make the khachapuris, preheat the oven to 500°F (260°C). Place pizza stone inside, if using.
- Place a piece of parchment paper on a peel if using a pizza stone. Or if using baking sheets, dust them with flour.
- Remove the dough from the bowl and lightly knead for several minutes until no longer sticky. Divide the dough into 4 portions. Flatten each portion into an 8-inch (20 cm) round and place on the pizza stone or baking sheet.
- Cook bacon and sausages until done. Make sure not to cook bacon very crispy or it will over-bake in the oven. Allow bacon and sausages to cool. Slice into bite-sized pieces.
- Drizzle 1 tbsp (15 mL) olive oil into a skillet or frying pan. Add potatoes and fry for 3 to 5 minutes over medium heat. Resist the urge to stir them during this time! While potatoes are frying, mix together
1/4 tsp (1 mL) salt, 1/4 tsp (1 mL) pepper, paprika, and garlic powder. Stir potatoes and fry for another
2 minutes. Add spices and continue frying until potatoes are crispy, but not burned. Remove from heat and let rest.
- Top each prepared round of dough with 1 tbsp (15 mL) of the remaining olive oil. Add 1/4 each of the Cheddar cheese, bacon, sausages, and potatoes, making sure to leave a 1 inch (2.5 cm) border free of toppings around the edge of the dough. Create a small well in the middle of the toppings for an egg to be added during baking. Top with a pinch of salt and pepper. Pinch up two opposite sides of dough to make a “boat” shape.
- Slide khachapuris into the preheated oven and bake for 4 minutes. Open the oven and quickly crack an egg into each well. Bake until the whites are firm but the yolks are a bit runny, about 5 minutes.
- Remove khachapuris from the oven and top with a few snips of fresh chives, if desired, and a sprinkling of salt and pepper. Serve immediately.