7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@hartlemedia.com. Your wish may end up on the blog, along with the actual recipe from the chef.

It's not even on the menu, but the savory bacon focaccia Sara Spearin and her staff make every day often sells out by 9 a.m. It's buttery, soft, and topped with roasted vegetables from the garden in the back of Dynamo Donut and Coffee.  

Serves 6

3 tablespoons water

3/4 cup milk, warmed

2 1/2 tablespoons sugar

1 tablespoon active dry yeast

2 1/2 cups all-purpose flour

3 egg yolks

1/4 cup cake flour

1 tablespoon salt

1/2 cup cooked crumbled crispy bacon

3 tablespoons olive oil

Roasted vegetables, such as onions, garlic, and squash

Sea salt

1.
In a metal bowl, mix together water, milk, and sugar. Stir in yeast and 1 cup all-purpose flour, and let it stand in a warm place until bubbly.

2. Add the eggs, remaining all-purpose flour, cake flour, salt, and bacon, and using a stand mixer with a dough hook, knead for 8 minutes. W
ork dough into a ball, and let rise in a warm place until double in size, about 1 hour.

3. Pour 2 tablespoons olive oil onto a quarter sheet pan, and spread it around. Place dough on pan and flatten out with your finger tips, making sure dough reaches the edges. Evenly scatter 
the roasted vegetables on top and gently press them into dough. Place in a warm spot and let rise again until almost double, about 20 minutes.

4. Top with the remaining olive oil and a pinch of sea salt. Bake at 350 degrees until firm and golden brown, about 15 minutes.