Description
Shakshouka Focaccia is a vibrant Mediterranean-inspired dish that combines a rich, spiced tomato and bell pepper sauce with eggs baked atop a soft, airy focaccia bread. Perfect for breakfast, lunch, or dinner, this comforting and flavorful recipe brings bold spices and fresh herbs together with an irresistible bread base, making it a versatile and nourishing meal ideal for sharing.
Ingredients
Scale
For the Focaccia Dough
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ¼ cups warm water (about 110°F / 43°C)
- 1 tsp sugar (to activate yeast)
- 1 tsp salt
- ¼ cup olive oil, plus extra for greasing
For the Shakshouka Sauce
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, diced
- 4 cups fresh tomatoes, chopped (or canned tomatoes)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes (adjust to taste)
- Salt, to taste
- 1 tsp sugar (to balance acidity)
For Assembling
- 4–6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: crumbled feta or mozzarella (for cheese lovers)
Instructions
- Prepare the Focaccia Dough: In a small bowl, mix warm water with yeast and sugar. Let it sit for about 5-10 minutes until bubbly and activated. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing to form a soft dough. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place it in an oiled bowl, cover, and let it rise in a warm spot until doubled in size, about 1 hour.
- Make the Shakshouka Sauce: While the dough rises, heat olive oil in a skillet over medium heat. Sauté chopped onions and garlic until fragrant and translucent. Add diced bell peppers and cook until softened, about 5 minutes. Stir in tomatoes, ground cumin, smoked paprika, chili flakes, salt, and sugar. Simmer the sauce gently for 15-20 minutes until thickened and flavorful.
- Assemble the Shakshouka Focaccia: Preheat the oven to 425°F (220°C). Grease a baking pan with olive oil. Press the risen focaccia dough into the pan, spreading evenly and creating dimples with your fingers to trap sauce pockets. Pour the shakshouka sauce evenly over the dough, pressing it gently into the surface. Make small wells in the sauce and crack an egg into each well carefully.
- Bake and Garnish: Bake the focaccia for 12-15 minutes, or until the eggs are cooked to your liking and the bread edges turn golden brown. Remove from the oven, drizzle with a little olive oil, and sprinkle freshly chopped parsley or cilantro on top. If used, add crumbled feta or mozzarella either before baking or as a garnish.
Notes
- Activate your yeast with warm (not hot) water to ensure proper rising.
- Pressing dimples into the dough helps keep focaccia airy and traps sauce for maximum flavor.
- Use ripe, fresh or quality canned tomatoes for the best shakshouka taste.
- Adjust bake time to cook eggs to your preferred doneness; watch carefully.
- Drizzle extra virgin olive oil over the focaccia just before serving for a rich finish.
- For a vegan version, omit eggs and substitute with sautéed mushrooms or crumbled tofu.
- Gluten-free flour blend can be used in place of all-purpose flour to make the focaccia gluten free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 110 mg
Keywords: Shakshouka, Focaccia, Mediterranean, baked eggs, tomato sauce, focaccia bread, savory bread, brunch recipe, comfort food
