This Shakshouka Focaccia is the perfect fusion of two beloved dishes—shakshouka and focaccia—resulting in a hearty and satisfying meal. The focaccia dough, with its soft, airy texture and golden, crispy crust, forms the ideal base for the spicy, rich matbucha sauce and perfectly cooked eggs. The addition of fresh parsley, black sesame, and the unique tang of shakshouka elevates this dish into a savory delight, perfect for sharing with family or guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Focaccia Dough:
3 cups room temperature water
½ tsp active dry yeast
6¾ cups all-purpose flour
2 tsp sugar
2 tsp kosher salt
For the Matbucha (Spicy Tomato Sauce):
12 tomatoes on the vine (peeled) or 2 (28 oz) cans whole peeled tomatoes
2 tbsp olive oil
6 garlic cloves, thinly sliced
1 or 2 jalapeno peppers (seeded and quartered)
1 tbsp + 1 tsp kosher salt
1 tsp sugar
For the Shakshouka Focaccia:
Flour, for shaping
Olive oil, as needed
¼ cup black sesame seeds or nigella seeds
6 large eggs
Sea salt, as needed
Parsley, finely chopped for garnish
Directions
For the Focaccia Dough:
Mix the Dough: In a large bowl, whisk together the yeast, flour, sugar, and salt. Mix with your hands until the dough is smooth with no clumps. Cover with plastic wrap and let it rest for about 30 minutes.
Stretch and Fold: After resting, drizzle olive oil onto your hands. Stretch and fold a quarter of the dough over itself. Repeat this process three more times to make a 360-degree turn around the dough.
Rest the Dough: Let the dough rest for 20 minutes and then repeat the folding process. Allow the dough to rest for another 20 minutes.
For the Matbucha:
Cook the Spices: Heat olive oil in a large pot or saucepan over medium-low heat. Add garlic and jalapenos, cooking for about 5-7 minutes until the garlic turns golden.
Make the Sauce: Lower the heat and crush the tomatoes by hand, adding them to the pan. Stir in salt and sugar. Cook the mixture for 90 minutes, stirring occasionally, until it thickens into a jam-like consistency. Set aside.
For the Shakshouka Focaccia:
Shape the Dough: On a floured surface, stretch the dough into a 14 x 8-inch rectangle. Divide it into 6 pieces. Shape each piece into a ball and let rise for 30 minutes on a floured pan, covered with a kitchen towel.
Preheat the Oven: Preheat your oven to 500°F (260°C) with a pizza stone or steel inside.
Form the Wells: Place a piece of parchment paper on a pizza peel and arrange two dough balls on the peel. Drizzle olive oil onto your fingers and press the center of each dough piece, forming a well for the shakshouka sauce.
Add the Toppings: Add ⅓ cup of matbucha to each dough piece. Sprinkle with sesame or nigella seeds. Make a well in the center and crack an egg into each. Sprinkle with sea salt.
Bake: Slide the parchment with the shakshouka focaccia onto the preheated pizza stone. Bake for 9-10 minutes until the bread is browned, and the eggs are cooked to your preference.
Garnish and Serve: Garnish with chopped parsley and serve warm.
Servings and Timing
Yield: 6 servings
Prep Time: 1 hour 30 minutes
Cook Time: 15-20 minutes
Total Time: 1 hour 45 minutes
Nutritional Information (Approx. per serving)
Calories: 400-500 kcal
Protein: 12-15g
Fat: 20-25g
Saturated Fat: 3-5g
Carbohydrates: 45-55g
Dietary Fiber: 4-5g
Sugars: 6-8g
Cholesterol: 180-200mg (from the egg)
Variations and Substitutions
Vegan Option: Substitute the eggs with tofu or chickpea flour scramble for a plant-based alternative.
Gluten-Free: Use a gluten-free flour blend to make the focaccia dough gluten-free. Adjust the baking times accordingly.
Spice Levels: Adjust the amount of jalapenos or add chili flakes for a spicier kick in the matbucha sauce.
Storage/Reheating
Storage: Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days.
Reheating: Reheat the focaccia in the oven at 350°F for 5-10 minutes to maintain its crispy texture.
FAQs
Can I make this recipe without a pizza stone?
Yes, you can bake this shakshouka focaccia on a regular baking sheet. Just make sure to preheat the oven and baking sheet for a crispy crust.
How do I know when the eggs are done?
The eggs should have firm whites but slightly runny yolks. If you prefer fully cooked eggs, bake them for a few extra minutes.
Can I prepare the matbucha ahead of time?
Yes, you can make the matbucha sauce a day in advance and store it in the refrigerator. Reheat it before assembling the focaccia.
Can I freeze the focaccia dough?
Yes, the dough can be frozen after the first rise. Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 1 month. Thaw it in the fridge overnight before using.
Can I add other toppings to the focaccia?
Feel free to add other toppings like olives, feta cheese, or roasted vegetables to customize the flavor.
Conclusion
Shakshouka Focaccia is a unique, hearty dish that combines the best of both worlds: soft, pillowy focaccia bread and spicy, rich shakshouka sauce. This easy-to-make recipe is perfect for brunch or any meal of the day. With its warm, comforting flavors and satisfying texture, it’s sure to impress your guests and become a family favorite. Enjoy!
Shakshouka Focaccia combines the rich, spicy flavors of shakshouka with the soft, pillowy goodness of focaccia bread. This recipe takes the concept of a bread bowl to the next level, with shakshouka sauce poured into a focaccia dough base, topped with eggs, and baked to perfection.
Ingredients
3 cups room temperature water
½ tsp active dry yeast
6¾ cups all-purpose flour
2 tsp sugar
2 tsp kosher salt
12 tomatoes on the vine (peeled) or 2 (28 oz) cans whole peeled tomatoes
2 tbsp olive oil
6 garlic cloves, thinly sliced
1 or 2 jalapeno peppers (seeded and quartered)
1 tbsp + 1 tsp kosher salt
1 tsp sugar
Flour, for shaping
Olive oil, as needed
¼ cup black sesame seeds or nigella seeds
6 large eggs
Sea salt, as needed
Parsley, finely chopped for garnish
Instructions
For the Focaccia Dough: In a large bowl, whisk together the yeast, flour, sugar, and salt. Mix with your hands until the dough is smooth with no clumps. Cover with plastic wrap and let it rest for about 30 minutes.
After resting, drizzle olive oil onto your hands. Stretch and fold a quarter of the dough over itself. Repeat this process three more times to make a 360-degree turn around the dough.
Let the dough rest for 20 minutes and then repeat the folding process. Allow the dough to rest for another 20 minutes.
For the Matbucha: Heat olive oil in a large pot or saucepan over medium-low heat. Add garlic and jalapenos, cooking for about 5-7 minutes until the garlic turns golden.
Lower the heat and crush the tomatoes by hand, adding them to the pan. Stir in salt and sugar. Cook the mixture for 90 minutes, stirring occasionally, until it thickens into a jam-like consistency. Set aside.
For the Shakshouka Focaccia: On a floured surface, stretch the dough into a 14 x 8-inch rectangle. Divide it into 6 pieces. Shape each piece into a ball and let rise for 30 minutes on a floured pan, covered with a kitchen towel.
Preheat your oven to 500°F (260°C) with a pizza stone or steel inside.
Place a piece of parchment paper on a pizza peel and arrange two dough balls on the peel. Drizzle olive oil onto your fingers and press the center of each dough piece, forming a well for the shakshouka sauce.
Add ⅓ cup of matbucha to each dough piece. Sprinkle with sesame or nigella seeds. Make a well in the center and crack an egg into each. Sprinkle with sea salt.
Slide the parchment with the shakshouka focaccia onto the preheated pizza stone. Bake for 9-10 minutes until the bread is browned, and the eggs are cooked to your preference.
Garnish with chopped parsley and serve warm.
Notes
Vegan Option: Substitute the eggs with tofu or chickpea flour scramble for a plant-based alternative.
Gluten-Free: Use a gluten-free flour blend to make the focaccia dough gluten-free. Adjust the baking times accordingly.
Spice Levels: Adjust the amount of jalapenos or add chili flakes for a spicier kick in the matbucha sauce.
