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
Scale
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.
