Description

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

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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.

Nutrition

Serving Size: 1 serving
Calories: 400-500 kcal
Sugar: undefined
Sodium: undefined
Fat: 20-25g
Saturated Fat: 3-5g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 45-55g
Fiber: undefined
Protein: 12-15g
Cholesterol: 180-200mg