1 large loaf foccacia bread
2 tbsp. EVOO combined with 1 tbsp. lemon juice
¼ cup chopped fresh basil leaves
¼ cup grated parmesan
¼ tsp. salt
½ tsp. freshly ground black pepper
1 cup milk
Preheat oven to 350°F.
Cut off top of the foccacia bread and hollow out the inside of the loaf. Tear the top of the loaf and the inside bread into 1-inch pieces (save for the egg mixture). Brush the inside of the loaf with the olive oil mixture. Place on a baking sheet and toast for 10 minutes.
Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in 4 cups of the torn bread pieces. Carefully pour the egg mixture into the toast foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 -40 minutes.
Cut and serve.