Shakshouka Focaccia

The moment this golden bread comes out of the oven, the kitchen fills with the warmth of baked dough mingling with the rich aroma of spiced tomato sauce. Shakshouka Focaccia is where the heartiness of Mediterranean comfort meets the joy of Middle Eastern flavor. The soft bread, the deep red sauce, and the runny egg centers make this dish something you can’t help but tear into right away.

Behind the Recipe

This recipe was born from one of those cozy weekend mornings when I couldn’t decide between brunch shakshouka and freshly baked focaccia. So, I decided not to choose. The result was a marriage of soft, olive-oil-kissed bread with the tangy, peppery shakshouka sauce I’ve loved since childhood. Every bite feels like a memory, warm and alive, bringing together family and flavor in a single pan.

Recipe Origin or Trivia

Shakshouka originated in North Africa and later became a beloved Middle Eastern staple, while focaccia hails from the sun-drenched coasts of Italy. Combining them celebrates the beauty of fusion cuisine, where borders blur and flavors meet in perfect harmony. Think of it as the Mediterranean on a plate, with all its color, generosity, and warmth.

Why You’ll Love Shakshouka Focaccia

This recipe doesn’t just fill your stomach, it fills your soul. Here’s why it deserves a spot in your kitchen rotation:

Versatile: Enjoy it for breakfast, brunch, or dinner, it fits any moment beautifully.
Budget-Friendly: Uses simple pantry staples that create something truly special.
Quick and Easy: With a prepped dough and simple sauce, the hardest part is waiting for it to rise.
Customizable: Add feta, olives, or roasted peppers for your own twist.
Crowd-Pleasing: Perfect centerpiece for gatherings, everyone loves tearing off a warm piece.
Make-Ahead Friendly: You can prep the dough or sauce a day before.
Great for Leftovers: Reheat a slice and it tastes just as good the next day.

Chef’s Pro Tips for Perfect Results

A little attention to detail takes this focaccia from good to unforgettable.

• Let your dough rise fully, patience gives the best airy texture.
• Use good olive oil, it’s the flavor foundation here.
• Press deep dimples in the dough so the sauce can nestle into them.
• Don’t overcook the eggs, soft yolks are the heart of this dish.
• Finish with a sprinkle of sea salt for that bakery-style finish.

Kitchen Tools You’ll Need

Before you start, gather these essentials to make cooking flow effortlessly.

Mixing Bowls: For combining and proofing the dough.
Cast Iron or Baking Pan: Gives the bread an even golden crust.
Wooden Spoon or Spatula: Helps fold and mix without sticking.
Saucepan: To simmer the shakshouka sauce.
Measuring Cups and Spoons: For accuracy and consistency.

Ingredients in Shakshouka Focaccia

Every ingredient has a purpose, and together they create magic. Here’s what you’ll need:

1. All-purpose flour: 3 ½ cups, forms the base of the soft and chewy focaccia.
2. Warm water: 1 ¼ cups, activates the yeast and helps hydrate the dough.
3. Instant yeast: 2 ¼ teaspoons, makes the dough rise beautifully.
4. Sugar: 1 teaspoon, helps feed the yeast and adds a subtle flavor.
5. Salt: 2 teaspoons, enhances all the other flavors.
6. Olive oil: ¼ cup plus extra for drizzling, gives that signature crust and flavor.
7. Tomatoes (crushed): 2 cups, the heart of the shakshouka sauce.
8. Onion: 1 small, finely chopped, builds the flavor base.
9. Garlic: 3 cloves, minced, for depth and aroma.
10. Red bell pepper: 1, diced, adds sweetness and texture.
11. Paprika: 1 teaspoon, gives warmth and color.
12. Cumin: ½ teaspoon, for that earthy spice note.
13. Eggs: 4, cracked into the sauce wells.
14. Fresh parsley: A handful, chopped for garnish.

Ingredient Substitutions

Here’s how you can adapt it to your taste or pantry:

All-purpose flour: Use bread flour for extra chewiness.
Tomatoes: Swap for canned diced tomatoes when fresh aren’t in season.
Red bell pepper: Use roasted red peppers for a smokier flavor.
Parsley: Try cilantro or basil for a twist.
Sugar: Honey works great if you prefer natural sweetness.

Ingredient Spotlight

Olive Oil: The secret to that golden, fragrant crust and rich Mediterranean taste.
Eggs: The creamy yolks create luscious pools that tie the bread and sauce together perfectly.

Instructions for Making Shakshouka Focaccia

Now let’s bring everything together step by step, so your kitchen smells amazing in no time.

1. Preheat Your Equipment: Warm your oven to 400°F (200°C). Lightly oil your baking pan.
2. Combine Ingredients: In a bowl, mix warm water, sugar, and yeast. Let it foam, then add flour, salt, and olive oil. Mix until a sticky dough forms.
3. Prepare Your Cooking Vessel: Transfer the dough into your greased pan, spreading it out. Cover and let it rise for 1 hour until puffy.
4. Assemble the Dish: While the dough rises, make your sauce. Sauté onion, garlic, and pepper in olive oil until soft. Add tomatoes, paprika, and cumin. Simmer 10 minutes.
5. Cook to Perfection: Once risen, dimple the dough with your fingers, spoon the sauce into the dimples, and create small wells for the eggs. Crack eggs gently into the wells.
6. Finishing Touches: Drizzle olive oil over the top and sprinkle salt.
7. Serve and Enjoy: Bake for 20-25 minutes until the crust is golden and the eggs are just set. Garnish with parsley and serve warm.

Texture & Flavor Secrets

This focaccia has a soft, pillowy inside that contrasts with its crispy, olive-oil-kissed crust. The sauce seeps into the dimples, creating bursts of tangy flavor in every bite, while the runny yolks bring a creamy finish that ties it all together.

Cooking Tips & Tricks

Here are a few little secrets that make a big difference:

• Use warm, not hot, water for the yeast.
• Don’t skip the resting time after baking, it helps flavors settle.
• If you like heat, add a pinch of chili flakes to the sauce.

What to Avoid

These are common pitfalls you can easily skip:

• Don’t rush the rise, under-proofed dough won’t get airy.
• Avoid overbaking the eggs, they’ll turn rubbery.
• Don’t oversalt the dough, since the sauce adds flavor too.

Nutrition Facts

Servings: 6
Calories per serving: Approximately 320

Note: These values are approximate and can vary with ingredient brands.

Preparation Time

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can prepare the dough the night before and let it rise in the fridge. Store leftovers in an airtight container for up to 2 days and reheat in the oven for a few minutes to bring back that fresh-baked crisp. It also freezes well for up to a month.

How to Serve Shakshouka Focaccia

Serve warm from the pan, sliced into thick squares with a side of yogurt or green salad. It pairs beautifully with a hot cup of mint tea or fresh-squeezed juice for brunch.

Creative Leftover Transformations

Turn leftovers into next-day wonders:

• Toast a slice and top it with avocado and feta.
• Cut into cubes and toss into a breakfast salad.
• Reheat and serve with a fried egg on top for an instant meal.

Additional Tips

A drizzle of herbed olive oil before serving enhances both aroma and flavor. For an extra rustic touch, sprinkle a little za’atar or chili flakes right after baking.

Make It a Showstopper

For a presentation that wows, bake in a cast iron skillet and serve straight to the table. Garnish with fresh herbs and a drizzle of golden olive oil for that artisan look.

Variations to Try

• Cheesy Shakshouka Focaccia: Add crumbled feta or mozzarella before baking.
• Spicy Harissa Focaccia: Stir a spoon of harissa into the tomato sauce.
• Green Veggie Focaccia: Add spinach and zucchini for a fresher twist.
• Mini Shakshouka Bites: Make smaller versions for parties.
• Roasted Pepper Focaccia: Add roasted peppers and capers for Mediterranean flair.

FAQ’s

Q1: Can I make this dough ahead of time?

Yes, refrigerate overnight and let it come to room temperature before baking.

Q2: Can I skip the eggs?

Absolutely, it’ll still taste amazing as a tomato-topped focaccia.

Q3: What type of flour works best?

All-purpose works fine, but bread flour gives a chewier texture.

Q4: Can I use canned tomatoes?

Yes, just drain them slightly before using.

Q5: How do I make it spicier?

Add a pinch of cayenne or chili flakes to the sauce.

Q6: Can I freeze it?

Yes, wrap tightly and freeze up to one month.

Q7: What’s the best way to reheat it?

Warm in a 350°F oven for 5–7 minutes.

Q8: Can I use whole wheat flour?

You can, but mix with half white flour for a lighter texture.

Q9: How do I know when it’s done?

The crust should be golden and the eggs just set.

Q10: Can I add cheese?

Yes, crumbled feta or mozzarella works beautifully.

Conclusion

Shakshouka Focaccia is a dish that brings comfort and joy in every bite. It’s the perfect fusion of cultures and flavors, simple to make yet so full of character. Trust me, you’re going to love this, and once you bake it, it might just become your new signature brunch favorite.

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