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Shakshouka Focaccia

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A fusion of pillowy focaccia bread and shakshouka, featuring rich matbucha sauce pockets and baked eggs for a vibrant, shareable dish perfect for breakfast, brunch, or light dinner.

  • Total Time: 14–20 hours (mostly inactive)
  • Yield: 6 servings

Ingredients

3 cups room temperature water

1/2 tsp active dry yeast

6 3/4 cups all-purpose flour

2 tsp sugar

2 tsp kosher salt

12 tomatoes on the vine, peeled, or 2 (28 oz) cans whole peeled tomatoes

2 tbsp olive oil

6 garlic cloves, thinly sliced

12 jalapeño peppers, seeded and quartered

1 tbsp + 1 tsp kosher salt

1 tsp sugar

Flour, for shaping

Olive oil, as needed

1/4 cup black sesame seeds or nigella seeds

6 large eggs

Sea salt, as needed

Parsley, finely chopped, to garnish

Instructions

  1. 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. For the matbucha: If using fresh tomatoes, peel and roughly chop; if canned, crush lightly. Heat olive oil in a large skillet over medium heat, add garlic and jalapeños, cook until fragrant. Add tomatoes, kosher salt, and sugar. Simmer uncovered for 1–1 1/2 hours until thickened.
  3. Generously flour your work surface, turn out the dough, gently fold, and shape into a rectangle or oval. Transfer to a well-oiled sheet pan, cover, and let rest for 30–45 minutes.
  4. Preheat oven to 450°F (230°C). Dimple dough with fingertips, drizzle with olive oil, and sprinkle with sesame or nigella seeds. Spoon matbucha into six evenly spaced pockets. Crack one egg into each pocket.
  5. Bake for 15–20 minutes until focaccia is golden, eggs are set, and yolks are cooked to your preference. Sprinkle with sea salt and garnish with parsley. Serve warm.

Notes

Increase jalapeños or add chili flakes for more heat.

Feta cheese can be sprinkled over eggs before baking for extra richness.

Herbs like rosemary or thyme can be added to dough for aroma.

For runnier yolks, add eggs halfway through baking.

  • Author: Madelynn
  • Prep Time: 30 minutes active (plus 12–18 hours rising)
  • Cook Time: 1.5–2 hours
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Fusion
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/6 of recipe)
  • Calories: 420
  • Sugar: 6g
  • Sodium: 880mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 68g
  • Fiber: 4g
  • Protein: 14g
  • Cholesterol: 185mg