Description
Fluffy olive oil focaccia crowned with a rich shakshouka topping of tomatoes, peppers, and softly set eggs, finished with fresh herbs for a brunch-to-dinner crowd pleaser.
Ingredients
- All-Purpose Flour: 4 cups
- Warm Water: 1 1/2 cups
- Active Dry Yeast: 2 1/4 teaspoons
- Olive Oil: 1/2 cup, plus extra for pan and drizzling
- Salt: 2 teaspoons
- Onion: 1 medium, finely chopped
- Red Bell Peppers: 2, thinly sliced
- Garlic: 3 cloves, minced
- Canned Crushed Tomatoes: 2 cups
- Ground Cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Cayenne Pepper: 1/4 teaspoon
- Fresh Eggs: 4 to 5
- Fresh Parsley: 1/4 cup, chopped
- Black Pepper: to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Make the dough: In a large bowl, combine flour, warm water, yeast, 1/2 cup olive oil, and salt. Mix, then knead until smooth and elastic, 5 to 8 minutes. Cover and let rise until doubled, about 60 minutes.
- Prepare the pan: Generously oil a 9×13 inch baking pan. Gently stretch the risen dough into the pan, pressing fingertips to create light dimples. Rest 10 minutes.
- Cook the shakshouka base: In a skillet, heat a drizzle of olive oil over medium heat. Sauté onion and peppers with a pinch of salt until tender, 6 to 8 minutes. Stir in garlic for 30 seconds. Add crushed tomatoes, cumin, paprika, cayenne, and a pinch of pepper. Simmer until thick and jammy, 8 to 10 minutes. Cool 5 minutes.
- Assemble: Spread the tomato pepper mixture evenly over the dough. Use a spoon to make 4 to 5 shallow wells.
- Bake with eggs: Crack an egg into each well. Drizzle the surface with a little olive oil, season the eggs lightly with salt and pepper.
- Bake: Transfer to the oven and bake 20 to 25 minutes, until the focaccia is golden, the whites are set, and the yolks are still soft.
- Finish and serve: Sprinkle with chopped parsley. Cool 5 minutes, then slice and serve warm.
Notes
- For a chewier crumb, substitute part of the flour with bread flour.
- Keep the shakshouka base thick to prevent a soggy crust.
- If you prefer firmer yolks, bake an extra 2 to 3 minutes.
- Let the focaccia rest a few minutes before slicing to keep it airy and moist.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 145mg
Keywords: shakshouka focaccia, brunch focaccia, baked eggs, tomato pepper focaccia, vegetarian brunch