If you have ever dreamed of combining the rich, spiced flavors of shakshouka with the airy, olive oil-kissed texture of focaccia bread, then this Shakshouka Focaccia Recipe is about to become your new obsession. Imagine waking up to a golden, fluffy focaccia topped with a vibrant, aromatic tomato and pepper sauce, crowned with perfectly baked eggs that ooze beauty and flavor. This dish is as comforting as it is impressive, effortlessly bringing together Middle Eastern flair and Italian charm in every luscious bite.
Ingredients You’ll Need
The beauty of this Shakshouka Focaccia Recipe is how it transforms simple, everyday ingredients into a dish bursting with flavor and texture. Each component, from the yeast in the dough to the spices in the sauce, plays a vital role in making this recipe truly shine.
- All-purpose flour (3 1/2 cups): The foundation for your focaccia dough, providing structure and that perfect chew.
- Instant yeast (2 teaspoons): Helps your dough rise beautifully, creating a light and airy base.
- Salt (2 teaspoons): Essential to balance flavors and enhance the taste of both dough and topping.
- Warm water (1 1/4 cups): Activates the yeast and hydrates the flour for a smooth dough.
- Olive oil (1/4 cup + more): Adds richness and moisture to the dough, plus it’s perfect for drizzling and greasing.
- Olive oil (1 tablespoon): For sautéing the veggies, infusing the shakshouka topping with richness.
- Small onion (1, finely chopped): Brings sweetness and depth to your shakshouka sauce.
- Red bell pepper (1, diced): Adds color, crunch, and a natural sweetness to balance the spices.
- Garlic cloves (2, minced): Packs a punch of aroma and savory flavor.
- Crushed tomatoes (14.5-ounce can): The heart of the shakshouka sauce, offering tang and body.
- Smoked paprika (1 teaspoon): Imparts a subtle smoky warmth that elevates the sauce.
- Ground cumin (1/2 teaspoon): Adds earthy, nutty undertones typical of Middle Eastern cooking.
- Chili flakes (1/4 teaspoon, optional): Bring a gentle heat without overpowering the dish.
- Salt (1/2 teaspoon): Balances the tomato’s acidity and spices perfectly.
- Black pepper (1/4 teaspoon): Adds a touch of sharpness and complexity.
- Small eggs (4–5): The crowning glory, gently baked to luscious, creamy perfection.
- Fresh parsley or cilantro (for garnish): Adds a fresh, herbal pop that brightens each bite.
How to Make Shakshouka Focaccia Recipe
Step 1: Prepare the Focaccia Dough
Start by mixing the all-purpose flour, instant yeast, and salt in a large bowl. Pour in the warm water and olive oil, stirring until you have a shaggy dough. Now comes the fun part — kneading! You can do this by hand or with a stand mixer until the dough is silky smooth. Place it in an oiled bowl, cover it, and let it rise in a cozy, warm spot until it doubles in size. This is where the magic happens, creating the airy texture everyone loves in focaccia.
Step 2: Shape and Rest the Dough
Once your dough has risen, gently transfer it to an oiled 9×13-inch pan. Instead of rolling it out, use your fingers to stretch and press the dough until it fills the pan completely. This tactile step is so satisfying! Cover it again and let it rest, giving the dough a little extra puff before it meets the flavorful shakshouka topping.
Step 3: Make the Shakshouka Sauce
While your dough is taking a nap, heat olive oil in a skillet and sauté onion and red bell pepper until tender and sweet. Toss in garlic along with smoked paprika, cumin, and chili flakes, letting the spices bloom and perfume the pan. Add crushed tomatoes, salt, and pepper, letting the sauce simmer until it thickens into a rich, chunky blend. This creates the heart of the Shakshouka Focaccia Recipe — a bold, tomatoey, spiced topping that’s bursting with flavor.
Step 4: Assemble and Bake
Preheat your oven to a toasty 425°F. Use your fingers to create small wells in the focaccia dough, then spoon the shakshouka sauce over the surface, leaving some dough exposed for that signature focaccia look. Next, make 4 to 5 gentle wells in the sauce for cracking the eggs — careful to keep those yolks intact. Pop it in the oven and bake until the eggs reach your perfect doneness and the focaccia is puffed and golden. This step delivers the warm, inviting centerpiece everyone will crowd around.
How to Serve Shakshouka Focaccia Recipe
Garnishes
A sprinkle of fresh parsley or cilantro right after baking adds that essential burst of freshness and color, balancing the rich tomato sauce and creamy eggs beautifully. You can’t forget this final touch because it takes the Shakshouka Focaccia Recipe from delicious to downright stunning.
Side Dishes
This dish shines on its own but pairs wonderfully with simple sides like a crisp green salad tossed with lemon vinaigrette or a plate of olives and pickled vegetables. The acidity and crunch from sides offer a refreshing contrast that complements the warm, soft bread and savory topping.
Creative Ways to Present
For brunch gatherings, serve the Shakshouka Focaccia Recipe on a beautiful wooden board with a butter knife for slicing and sharing. You can also add dollops of creamy labneh or crumbled feta on the side to mix and match with each bite. If you want to impress, serve it alongside a carafe of fresh mint tea or freshly squeezed orange juice for a complete Middle Eastern-inspired experience.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which might be a miracle), cover them tightly with plastic wrap or store in an airtight container in the refrigerator for up to 2 days. The focaccia will soften slightly but still taste incredible with a quick zap in the oven or microwave.
Freezing
You can freeze the baked focaccia without eggs for up to a month. Wrap it tightly in plastic wrap and foil before freezing. When ready to enjoy, thaw overnight in the fridge and warm it in the oven for a few minutes. For the Shakshouka topping, it’s best to make fresh as the eggs don’t freeze well once baked into the bread.
Reheating
To reheat, place your slices on a baking sheet and warm them in a preheated 350°F oven for about 8–10 minutes. This brings back the crisp edges and fluffy interior better than a microwave, keeping the spirit of the freshly baked Shakshouka Focaccia Recipe alive.
FAQs
Can I use fresh tomatoes instead of canned crushed tomatoes?
Absolutely! If you prefer fresh tomatoes, blanch and peel them first, then chop finely. Cook down gently to mimic the consistency of canned crushed tomatoes, but keep in mind it might alter the cooking time slightly.
Is it possible to make the dough without a stand mixer?
Yes! Kneading by hand is part of the fun and takes about 5 to 7 minutes. You’ll feel the dough transform under your fingertips into a smooth, elastic ball — totally worth the effort.
Can I add other vegetables to the shakshouka sauce?
Definitely. Zucchini or mushrooms would be lovely additions for extra depth. Just sauté them along with the onion and pepper until tender before adding the tomatoes.
How do I ensure the eggs bake perfectly?
If you like your yolks runny, start checking around 12-15 minutes. For firmer yolks, bake the full 20 minutes. Covering loosely with foil halfway through prevents the focaccia from browning too quickly if you need more time.
Is this recipe suitable for a vegetarian diet?
Yes, this Shakshouka Focaccia Recipe is naturally vegetarian since it’s based on eggs, vegetables, and bread, making it a wholesome and satisfying choice for vegetarians.
Final Thoughts
This Shakshouka Focaccia Recipe is one of those rare dishes that feels both adventurous and comforting at the same time. It’s perfect for a leisurely weekend brunch or a special dinner that wows without fuss. Once you try it, you’ll find yourself making it again and again, sharing it with friends and family, and maybe even dreaming about that perfect sunny slice. Give it a go — your taste buds will thank you.
Print
Shakshouka Focaccia Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4–6 servings
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: Middle Eastern-Inspired
- Diet: Vegetarian
Description
This Shakshouka Focaccia recipe combines the rich, spiced tomato and egg stew of shakshouka with the soft, airy texture of focaccia bread. It is perfect for a flavorful brunch or a unique main course that blends Middle Eastern-inspired flavors with Italian baking tradition.
Ingredients
For the Focaccia Dough:
- 3 1/2 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1 1/4 cups warm water
- 1/4 cup olive oil (plus more for greasing and drizzling)
For the Shakshouka Topping:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 (14.5-ounce) can crushed tomatoes
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4–5 small eggs
- Fresh parsley or cilantro for garnish
Instructions
- Make the Focaccia Dough: In a large bowl, combine the flour, instant yeast, and salt. Add the warm water and olive oil, stirring until a shaggy dough forms. Knead the dough for about 5 minutes until smooth and elastic, either by hand or with a stand mixer fitted with a dough hook. Lightly oil a clean bowl, place the dough inside, cover with a towel or plastic wrap, and let it rise in a warm place for 1 to 2 hours, allowing it to double in size.
- Prepare the Dough in the Pan: Once the dough has risen, transfer it to a generously oiled 9×13-inch baking pan. Gently stretch and press the dough to evenly fill the pan’s surface. Cover it again and let it rest for an additional 30 minutes to relax and puff slightly.
- Make the Shakshouka Sauce: Heat olive oil in a skillet over medium heat. Sauté the chopped onion and diced red bell pepper for 5 to 6 minutes until they soften. Add the minced garlic, smoked paprika, ground cumin, and chili flakes if using, cooking for about 1 minute to release their aromas. Stir in the crushed tomatoes, salt, and black pepper, then simmer gently for 10 to 12 minutes until the sauce thickens. Remove from heat and allow it to cool slightly.
- Preheat the Oven and Assemble: Preheat your oven to 425°F (220°C). Using your fingers, create small wells or indentations throughout the focaccia dough surface. Spoon the shakshouka sauce evenly over the dough, leaving some parts of the dough exposed. Then, make 4 to 5 shallow wells in the tomato sauce and carefully crack one egg into each well.
- Bake: Place the assembled focaccia in the preheated oven and bake for 15 to 20 minutes, or until the eggs are set to your liking and the focaccia is golden and puffed. For firmer eggs, bake closer to 20 minutes or cover loosely with foil halfway through baking to prevent over-browning.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley or cilantro. Slice into portions and serve warm for a delightful brunch or main course experience.
Notes
- You can prepare the focaccia dough and shakshouka sauce ahead of time to save on meal prep; just assemble and bake when ready.
- Adjust the baking time according to your preferred egg doneness; covering with foil halfway can prevent the crust from getting too brown while ensuring the eggs cook through.
- Optional chili flakes add a nice heat, but feel free to omit them for a milder flavor.
- Using fresh herbs like parsley or cilantro enhances the freshness and presentation of the dish.
- Ensure the oven is fully preheated for even baking and proper rise of the focaccia.
