Shakshouka Focaccia

Why You’ll Love This Recipe

Shakshouka Focaccia is a show-stopper — golden bread with pockets of rich tomato sauce and perfectly set eggs. The focaccia base is pillowy and airy, while the matbucha (slow-cooked tomato and pepper mixture) infuses each bite with smoky-sweet heat. It’s hearty yet fresh, making it ideal for gatherings or special weekend meals. Plus, it’s endlessly adaptable with your choice of spices, herbs, or toppings.

Ingredients

• For the focaccia dough:
  • 3 cups room temperature water
  • ½ tsp active dry yeast
  • 6¾ cups all-purpose flour
  • 2 tsp sugar
  • 2 tsp kosher salt
• For the matbucha:
  • 12 tomatoes on the vine, peeled, or 2 (28 oz) cans whole peeled tomatoes
  • 2 tbsp olive oil
  • 6 garlic cloves, thinly sliced
  • 1 or 2 jalapeño peppers, seeded and quartered
  • 1 tbsp + 1 tsp kosher salt
  • 1 tsp sugar
• For the shakshouka focaccia:
  • Flour, for shaping
  • Olive oil, as needed
  • ¼ cup black sesame seeds or nigella seeds
  • 6 large eggs
  • Sea salt, as needed
  • Parsley, finely chopped, to garnish
    (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the focaccia dough:
   • In a large bowl, mix water and yeast, then stir in flour, sugar, and kosher salt until a sticky dough forms.
   • Cover and let rise at room temperature for 12–18 hours, until doubled and bubbly.
2. Make the matbucha:
   • If using fresh tomatoes, peel and roughly chop. If using canned, crush them lightly.
   • Heat olive oil in a large skillet over medium heat. Add garlic and jalapeños, cooking until fragrant.
   • Add tomatoes, kosher salt, and sugar. Simmer uncovered for 1–1½ hours, stirring occasionally, until thickened and rich.
3. Shape the focaccia:
   • Generously flour your work surface and turn out the risen dough. Gently fold and shape into a rectangle or oval to fit your baking pan.
   • Transfer to a well-oiled sheet pan, cover, and let rest for 30–45 minutes.
4. Assemble the shakshouka focaccia:
   • Preheat oven to 450°F (230°C).
   • Dimple the dough with your fingertips, drizzle with olive oil, and sprinkle with sesame or nigella seeds.
   • Spoon matbucha in six evenly spaced pockets on top of the dough. Crack one egg into each pocket.
5. Bake:
   • Bake for 15–20 minutes, until the focaccia is golden, the eggs are set, and the yolks are cooked to your preference.
   • Sprinkle with sea salt and garnish with parsley. Serve warm.

Servings and timing

• Servings: 6
• Timing:
  • Prep: 30 minutes active (plus 12–18 hours dough rise)
  • Cook: 1½–2 hours (including matbucha)
  • Total: About 14–20 hours (mostly inactive time)

Variations

• Spicy kick: Add more jalapeños or a pinch of chili flakes to the matbucha.
• Cheesy twist: Sprinkle crumbled feta over the eggs before baking.
• Herb infusion: Add rosemary or thyme to the dough for extra fragrance.
• Mini versions: Make individual portions by dividing dough into smaller rounds.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Warm in a 350°F (175°C) oven for 8–10 minutes; avoid microwaving to keep bread texture intact.
• Freezing: Freeze baked focaccia without eggs for up to 1 month; thaw, then add fresh eggs and bake before serving.

FAQs

Can I make the dough ahead of time?

Yes, the dough can rise in the refrigerator for up to 24 hours before baking.

Can I use store-bought focaccia?

Yes, but you’ll need to cut wells into it and bake briefly to set the eggs and heat the sauce.

How runny should the eggs be?

That’s up to you — bake less for runny yolks or longer for firmer yolks.

Can I use a different sauce instead of matbucha?

Yes, try marinara or roasted red pepper sauce for a shortcut.

Can I skip the seeds on top?

Absolutely, though they add great flavor and texture.

How do I keep the eggs from overcooking?

Add them halfway through baking if you prefer softer yolks.

Can I make this vegetarian?

It already is — just be sure to use plant-based garnishes if desired.

What’s the best way to peel fresh tomatoes?

Score the skins, blanch in boiling water for 30 seconds, then plunge into ice water before peeling.

Can I use cherry tomatoes?

Yes, roast them first to intensify their flavor, then crush into the sauce.

Is this dish good for entertaining?

Yes, it’s visually striking, easy to slice and share, and works for any time of day.

Conclusion

Shakshouka Focaccia merges the airy richness of focaccia with the savory, spiced tomato base of shakshouka for a beautiful and satisfying bread-meets-breakfast creation. With its vibrant colors, bold flavors, and tender baked eggs, it’s a versatile dish that works equally well for brunch spreads, family meals, or casual gatherings.

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