Shakshouka Focaccia

Step-by-Step Instructions

Step 1: Prepare the Focaccia Dough

• In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.
• In a large bowl, combine the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Stir until a dough forms.
• Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

Step 2: Make the Shakshouka Sauce

• While the dough rises, heat 2 tablespoons of olive oil in a skillet over medium heat.
• Add the chopped onion and cook for 4–5 minutes until softened. Add the garlic and bell pepper and cook for another 2 minutes.
• Stir in the cumin and smoked paprika, cooking for an additional minute to release the spices’ fragrance.
• Add the diced tomatoes and tomato paste, seasoning with salt and pepper. Simmer for 10–15 minutes until the sauce thickens.

Step 3: Assemble the Focaccia

• Preheat your oven to 400°F (200°C).
• Once the dough has risen, punch it down and transfer it to a greased baking sheet or focaccia pan. Gently press it out with your hands to fit the pan, leaving some pockets for the sauce and eggs.
• Use your fingers to dimple the dough’s surface, creating small wells where the shakshouka sauce and eggs will go.
• Spread the shakshouka sauce evenly over the dough, leaving space for the eggs.

Step 4: Add the Eggs

• Carefully crack the eggs into the wells on the focaccia dough. Try to space them evenly.
• Drizzle a bit of olive oil over the top and sprinkle with fresh rosemary or thyme and flaky sea salt.

Step 5: Bake the Shakshouka Focaccia

• Bake in the preheated oven for 18–22 minutes, or until the eggs are set to your liking (less time for runny yolks, more for firm yolks).
• Once baked, remove from the oven and allow it to cool for a few minutes.

Step 6: Garnish and Serve

• Garnish with fresh cilantro or parsley and serve warm, cutting into squares or slices.

Serving Tips

• For a Complete Meal: Pair this dish with a side salad or a simple yogurt dip to balance the richness.
• Perfect for Brunch: Serve alongside fresh fruit or a tangy pickled salad for a colorful, satisfying spread.
• For Leftovers: Shakshouka focaccia keeps well in the fridge for up to two days. You can reheat it in the oven to bring back the crispy edges.

Optional Variations

• Add Feta or Goat Cheese: Crumble some feta or goat cheese over the shakshouka sauce before baking for an extra layer of creaminess.
• Spicy Twist: Add chopped chili peppers or a dash of hot sauce to the shakshouka sauce for a spicy kick.
• Vegetarian Options: Swap the eggs for a plant-based alternative like tofu scramble for a vegan version.
• Meat Lover’s Version: Top the shakshouka sauce with cooked sausage or chorizo before adding the eggs for added flavor and protein.

Final Thoughts

Shakshouka Focaccia is a perfect fusion of two beloved dishes—rich, comforting, and flavorful. The soft, fragrant focaccia dough pairs beautifully with the spicy tomato shakshouka sauce and poached eggs, making it an ideal dish for breakfast, brunch, or even a light dinner.

Try this recipe for a twist on your usual weekend fare, or surprise your guests with a dish that combines the best of Middle Eastern and Italian influences. No matter how you serve it, this shakshouka focaccia will definitely be a showstopper.