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Shakshouka Focaccia

Shakshouka Focaccia
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Shakshouka Focaccia is a flavorful fusion dish that combines the bold, spicy Middle Eastern shakshouka—a rich tomato sauce with eggs—with the soft, pillowy texture of Italian focaccia bread. This recipe offers a satisfying blend of aromatic spices, fresh vegetables, and fluffy bread, perfect for brunch, dinner, or snacks. Easy to customize and a crowd-pleaser, it brings together carbs, protein, and vegetables in one delicious, one-dish meal.

Ingredients

Scale

Focaccia Dough

  • 3 1/2 cups all-purpose flour
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 1/3 cups warm water (about 110°F / 43°C)
  • 2 tbsp olive oil (plus extra for drizzling)
  • 1 tsp salt
  • 1 pinch sugar

Shakshouka Sauce

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp chili flakes (adjust to taste)
  • 4 cups ripe tomatoes, crushed or diced (fresh or canned)
  • Salt and pepper, to taste
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped

Topping

  • 4–6 large eggs
  • Coarse sea salt, for sprinkling

Optional Variations and Garnishes

  • Spinach, kale or eggplant for veggie boost
  • Jalapeños or extra chili flakes for added heat
  • Crumbled feta or shredded mozzarella cheese
  • Tofu scramble as a vegan egg substitute
  • Rosemary or thyme in focaccia dough for herbal twist
  • Za’atar and additional fresh herbs for garnish

Instructions

  1. Prepare the Focaccia Dough: In a bowl, mix warm water with yeast and a pinch of sugar. Let it activate until bubbly, about 5–10 minutes. Combine this yeast mixture with flour, olive oil, and salt. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
  2. Make the Shakshouka Sauce: While the dough rises, heat olive oil in a skillet over medium heat. Sauté chopped onions, garlic, and diced bell peppers until soft and fragrant. Add paprika, cumin, and chili flakes; stir to release their aroma. Add crushed ripe tomatoes and simmer gently for 15–20 minutes until the sauce thickens. Season with salt, pepper, and fresh chopped cilantro and parsley.
  3. Assemble the Focaccia Base: Once dough has doubled, punch it down gently. Spread it onto an olive-oiled baking sheet or pan, shaping it to about 1 inch thick in your preferred shape. Use your fingers to create deep dimples all over the dough. Drizzle generously with olive oil and sprinkle coarse sea salt. Bake at 425°F (220°C) for 15–20 minutes until golden and crisp around the edges.
  4. Add the Shakshouka Topping and Eggs: Remove the baked focaccia from the oven. Spoon the warm shakshouka sauce evenly over the surface. Carefully crack eggs on top, spacing them evenly. Return to the oven and bake for 8–10 minutes, or until eggs reach your desired doneness—runny yolks offer a creamy texture, while firmer eggs remain delicious.
  5. Garnish and Serve: Once out of the oven, sprinkle with additional fresh parsley or cilantro for brightness. Let cool briefly before slicing. Serve with optional garnishes like za’atar or an extra drizzle of olive oil.

Notes

  • Use fresh, active yeast for best dough rise and soft texture.
  • Creating deep dimples in the dough prevents uneven puffing and helps hold olive oil and seasoning.
  • Simmer the shakshouka sauce over low heat to deepen flavor and achieve the perfect thickness.
  • Generous olive oil ensures a crispy crust and moist interior in focaccia.
  • Add eggs at the final stage to avoid overcooking and to maintain silky, creamy yolks if desired.

Nutrition

Keywords: shakshouka, focaccia, fusion recipe, Middle Eastern, Italian, spicy tomato sauce, baked eggs, brunch recipe, vegetarian, customizable

Find it online: https://recipesemilly.com/shakshouka-focaccia/