In a bowl of a stand mixer fitter with a dough hook, stir together half the flour, sugar, rosemary, garlic powder, and yeast.
Heat the beer to 120°F to 125°F degrees (check the temperature guidelines on your yeast, always default to that).
Add the beer to the stand mixer, turn the mixer to medium, mix until combined.
Add the remaining flour, ¼ cup olive oil, and 1 teaspoon salt.
Turn the mixer to medium-high, beat for 5 to 6 minutes.
Transfer to a lightly oiled bowl, cover and allow to rise in a warm room until doubled in size, about 1 hour.
Lightly oil a 9x13 pan. Transfer the dough to the pan, pulling to cover the entire pan. Press your fingers into the dough making holes across the entire loaf (if the dough is sticky, oil your hands or get them wet).
Oil the bottom 6 small oven-safe round prep bowls or ramekins (you can also use balls of aluminum foil just larger than golf balls), press them into the dough to form wells (this will be where the eggs go).
Cover and allow to rise for 20 minutes.
Preheat oven to 425°F.
Bake until light brown, about 11-15 minutes.
Remove from the oven. Remove the bowls (the dough will not be cooked through, this is OK) add the eggs to the wells left by the bowls.
Sprinkle with cheese, bacon, salt, and pepper.
Put back in the oven and bake until the egg whites have set but the yolks are still soft, about another 15 minutes (if bread browns too quickly and eggs need more time, cover with foil and cook until whites are done to your likeness).
Remove from oven, allow to cool slightly before slicing and serving. Sprinkle with chives before serving (optional).