Shakshouka Focaccia

There is something magical about the moment when two beloved dishes come together to form a single showstopper. Shakshouka Focaccia is exactly that kind of magic, where the pillowy softness of Italian focaccia meets the vibrant spice-kissed warmth of Middle Eastern shakshouka. Imagine a golden, olive oil–brushed bread crowned with simmered tomatoes, peppers, and perfectly baked eggs, their yolks gently oozing into the airy crumb. This is comfort food that feels both rustic and refined, hearty yet light, and utterly irresistible. Trust me, you’re going to love this one.

Behind the Recipe

The idea for Shakshouka Focaccia was born out of a craving for both cozy weekend brunch flavors and the indulgent feel of freshly baked bread. I wanted the sizzling tomato-pepper base of shakshouka but also the tender, olive oil–kissed bite of focaccia. Combining them gave me something unexpected and wonderful, the kind of recipe that quickly becomes a family favorite and makes its way to the center of the table for lazy Sunday breakfasts or lively dinner parties.

Recipe Origin or Trivia

Shakshouka has deep roots across North Africa and the Middle East, with variations found in Tunisia, Israel, and beyond. Its name comes from a word meaning “mixture,” which perfectly captures its essence. Focaccia, on the other hand, hails from Italy, where bakers would enrich flatbread dough with olive oil and top it with herbs. This fusion brings two culinary traditions together, marrying shakshouka’s spice-laden heartiness with focaccia’s cloudlike chew, creating a dish that celebrates both heritage and innovation.

Why You’ll Love Shakshouka Focaccia

This recipe is a total game-changer, and here’s why:

Versatile: Perfect for breakfast, brunch, or even a light dinner.

Budget-Friendly: Uses simple pantry staples like flour, tomatoes, and eggs.

Quick and Easy: Once the dough rises, the assembly is straightforward and fuss-free.

Customizable: Add herbs, cheeses, or extra vegetables to make it your own.

Crowd-Pleasing: A showstopper dish that looks impressive but is approachable.

Make-Ahead Friendly: Dough can be prepared ahead, making it easy for busy mornings.

Great for Leftovers: Reheats beautifully without losing its flavor or charm.

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Chef’s Pro Tips for Perfect Results

Getting this dish just right is all about the details.

1. Use high-quality olive oil: It makes a world of difference in flavor and texture.
2. Let the dough rest: Giving the focaccia enough time to rise creates that pillowy, airy crumb.
3. Don’t overcook the eggs: Keep the yolks runny for that irresistible sauce-like richness.
4. Season in layers: Season the tomato base, the dough, and the eggs for maximum depth of flavor.

Kitchen Tools You’ll Need

You won’t need much fancy equipment here, just the essentials:

• Mixing Bowls: For preparing dough and the shakshouka base.
• Baking Pan or Sheet: A sturdy pan helps the focaccia rise evenly.
• Wooden Spoon or Spatula: Perfect for stirring the tomato-pepper mixture.
• Sharp Knife: For slicing peppers and onions finely.
• Measuring Cups and Spoons: Precision is key for baking success.

Ingredients in Shakshouka Focaccia

The magic of this recipe lies in the harmony of its ingredients, each one playing its part in flavor and texture.

1. All-Purpose Flour: 4 cups gives the focaccia its structure and soft, chewy bite.
2. Warm Water: 1 ½ cups activates the yeast and hydrates the dough.
3. Active Dry Yeast: 2 ¼ teaspoons ensures the bread rises light and fluffy.
4. Olive Oil: ½ cup plus extra for drizzling adds flavor and moisture to the bread.
5. Salt: 2 teaspoons balances the flavors and strengthens the dough.
6. Onion: 1 medium, finely chopped brings sweetness to the shakshouka base.
7. Red Bell Peppers: 2, sliced add color and subtle sweetness.
8. Garlic: 3 cloves, minced infuses aromatic depth.
9. Canned Crushed Tomatoes: 2 cups form the rich, saucy shakshouka layer.
10. Ground Cumin: 1 teaspoon delivers earthy warmth.
11. Paprika: 1 teaspoon adds smokiness and color.
12. Cayenne Pepper: ¼ teaspoon gives a gentle kick of spice.
13. Fresh Eggs: 4 to 5 nestled into the focaccia, their yolks become the star.
14. Fresh Parsley: ¼ cup chopped for a bright, herbal finish.

Ingredient Substitutions

Cooking is all about flexibility, and this recipe offers room to adapt.

All-Purpose Flour: Substitute with bread flour for a chewier focaccia.
Red Bell Peppers: Use yellow or orange peppers for a different sweetness.
Canned Crushed Tomatoes: Swap with fresh grated tomatoes in peak season.
Parsley: Replace with cilantro for a bolder, earthy flavor.

Ingredient Spotlight

Olive Oil: The backbone of focaccia, olive oil not only keeps the bread moist but also imparts a fruity richness that complements the spiced shakshouka.

Eggs: Their silky yolks create a built-in sauce, melding the bread and tomato base together with every bite.

Instructions for Making Shakshouka Focaccia

Now comes the fun part, bringing it all together step by step.

1. Preheat Your Equipment: Set your oven to 400°F (200°C) so it’s ready when the focaccia is assembled.
2. Combine Ingredients: In a large bowl, mix flour, warm water, yeast, olive oil, and salt. Knead until smooth, then let it rise for about 1 hour until doubled.
3. Prepare Your Cooking Vessel: Grease your baking pan with olive oil, ensuring a golden crust. Spread the dough evenly, pressing fingertips gently into it to create dimples.
4. Assemble the Dish: In a skillet, sauté onion, peppers, and garlic until softened. Add crushed tomatoes, cumin, paprika, cayenne, and simmer until thickened. Spread this mixture over the dough.
5. Cook to Perfection: Make small wells in the tomato mixture and gently crack eggs into each. Drizzle with a little more olive oil.
6. Finishing Touches: Sprinkle with salt and pepper, then bake for 20–25 minutes until the bread is golden and the eggs are set but still soft.
7. Serve and Enjoy: Garnish with fresh parsley and serve warm, letting everyone tear into the focaccia and savor the shakshouka-topped delight.

Texture & Flavor Secrets

What makes this dish so addictive is the contrast. The crisp yet tender crust of the focaccia pairs with the luscious, saucy shakshouka. Every bite is layered, first the gentle chew of bread, then the spice-laden tomato, and finally the luxurious creaminess of the egg yolk. It’s a dance of softness, warmth, and richness.

Cooking Tips & Tricks

Here are a few extra pointers to make your Shakshouka Focaccia shine:

• Use a heavy baking pan for even cooking.
• Add cheese like feta or mozzarella for a creamy twist.
• Let the focaccia rest a few minutes before cutting to lock in moisture.

What to Avoid

Even the best cooks can run into hiccups. Here’s what to watch for:

• Skipping the dough rise, which results in dense bread.
• Overcooking the eggs, losing that runny yolk magic.
• Adding too much liquid to the tomato mixture, making it soggy.

Nutrition Facts

Servings: 6
Calories per serving: ~310

Note These are approximate values.

Preparation Time

Prep Time: 20 minutes plus 1 hour rise
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes

Make-Ahead and Storage Tips

This recipe is wonderfully forgiving. You can prepare the dough the night before and keep it in the fridge, ready to bake in the morning. Leftovers store well in an airtight container for up to 3 days and can be reheated in the oven. It even freezes beautifully, just reheat gently to revive that just-baked magic.

How to Serve Shakshouka Focaccia

Serve it warm, cut into squares or wedges. Pair with a crisp green salad, a dollop of yogurt on the side, or even a drizzle of tahini. It works beautifully as a centerpiece for brunch or as a casual dinner served with olives and a simple soup.

Creative Leftover Transformations

Leftover Shakshouka Focaccia? Don’t worry, it’s just another opportunity.

• Reheat slices and top with fresh arugula for a light lunch.
• Use as a base for a sandwich, folding around grilled veggies.
• Dice into cubes and toast for shakshouka-flavored croutons.

Additional Tips

For extra flavor, drizzle with chili oil before serving or sprinkle za’atar over the dough before baking. To keep it fresh, wrap tightly and warm in a low oven before serving again.

Make It a Showstopper

Presentation is everything. Bring the focaccia to the table whole, letting guests tear pieces themselves. Garnish with vibrant herbs and a swirl of extra olive oil for a glossy finish.

Variations to Try

• Shakshouka Focaccia with Feta: Add crumbled feta before baking.
• Spicy Harissa Focaccia: Stir a spoonful of harissa into the tomato base.
• Green Shakshouka Focaccia: Swap tomatoes for spinach and herbs.
• Mushroom Shakshouka Focaccia: Add sautéed mushrooms for earthiness.
• Herbed Focaccia Base: Infuse the dough with rosemary or thyme for extra aroma.

FAQ’s

1. Can I make the dough ahead of time?

Yes, the dough can rest overnight in the fridge.

2. Can I use whole wheat flour?

You can replace half of the all-purpose flour with whole wheat for a nuttier flavor.

3. Do I need to pre-cook the tomato mixture?

Yes, cooking it first ensures a thicker base that won’t make the focaccia soggy.

4. How do I keep the eggs runny?

Bake just until the whites are set but the yolks remain soft.

5. Can I add cheese?

Absolutely, feta, mozzarella, or goat cheese all work beautifully.

6. Can this be made vegan?

Yes, skip the eggs and add more vegetables or vegan cheese.

7. What if I don’t have fresh parsley?

Dried parsley works, or swap for cilantro or basil.

8. Can I freeze Shakshouka Focaccia?

Yes, freeze in portions and reheat in the oven.

9. What type of pan works best?

A heavy baking sheet or cast-iron pan gives the best crust.

10. Is it spicy?

The spice level is mild, but you can adjust the cayenne to taste.

Conclusion

Shakshouka Focaccia is the ultimate fusion of flavor and comfort, the kind of dish that makes people lean in for seconds and lingers in memory long after the plates are cleared. With its soft bread base, bold shakshouka topping, and that luxurious egg finish, it’s a recipe worth making again and again. Let me tell you, it’s worth every bite.