Shakshouka Focaccia has completely changed my weeknight dinners! I remember the first time I tried this incredible fusion dish; the aroma of spiced tomatoes and fresh bread baking was absolutely intoxicating. It’s like a warm hug in food form, and I’ve discovered that making this spicy shakshuka focaccia bread at home is surprisingly simple. If you’ve ever wondered how to make shakshuka focaccia, you’re in for a treat because this recipe is a game-changer. It’s so satisfying to create this flavorful bake right in my own kitchen. Let’s get cooking!
Why You’ll Love This Shakshouka Focaccia
Get ready to fall in love with this amazing dish! Here’s why:
- Incredible Flavor: The rich, spiced tomato sauce with perfectly baked eggs and pillowy focaccia is a flavor explosion.
- Quick Prep: While it has a few steps, the actual hands-on prep time is minimal, making it super manageable.
- Healthy & Wholesome: Packed with veggies, protein from the eggs, and wholesome carbs, it’s a satisfying and nutritious meal.
- Budget-Friendly: Using pantry staples and common ingredients makes this a cost-effective way to enjoy a gourmet meal.
- Family Favorite: Even picky eaters will adore this fun take on a classic, making it a guaranteed hit for any family meal.
- Perfect for Sharing: This Shakshuka focaccia fusion is ideal for gatherings, serving up easily for friends and family.
- Versatile Meal: It works beautifully as a Shakshuka focaccia brunch idea or a hearty dinner option.
- Easy to Customize: You can adjust the spice level to your liking, making this Shakshuka focaccia fusion perfect for everyone.
Ingredients for Shakshouka Focaccia
Gathering these ingredients is your first step toward an incredible Mediterranean focaccia shakshuka experience. For the focaccia dough, you’ll need 3 cups room temperature water, ½ tsp active dry yeast, 6¾ cups all-purpose flour for that perfect chewy texture, 2 tsp sugar to feed the yeast, and 2 tsp kosher salt for flavor. The matbucha sauce, the heart of our shakshuka, calls for 12 tomatoes on the vine (peeled) or 2 (28 oz) cans whole peeled tomatoes, providing a rich tomato base. We’ll also use 2 tbsp olive oil for sautéing, 6 garlic cloves, thinly sliced for aromatic depth, and 1 or 2 jalapeno peppers (seeded and quartered) to bring the heat. For seasoning the matbucha, grab 1 tbsp + 1 tsp kosher salt and 1 tsp sugar. Finally, for assembling the Shakshouka Focaccia, have extra flour, for shaping, olive oil, as needed for greasing and drizzling, ¼ cup black sesame seeds or nigella seeds for that signature topping, 6 large eggs cracked into their wells, sea salt, as needed for finishing, and fresh parsley, finely chopped for garnish.
How to Make Shakshouka Focaccia
Let’s dive into making this amazing dish. It’s easier than you think, and I promise, the result is absolutely worth it!
- Step 1: First things first, preheat your oven to a scorching 500°F (260°C). If you have a pizza stone or steel, pop that in there now to get super hot – it’s key for that perfect crust.
- Step 2: While the oven heats, let’s get the dough ready. On a lightly floured surface, gently stretch out your dough into a rough 14 x 8-inch rectangle. You’ll want to divide this into 6 equal pieces. Shape each piece into a ball and let them rest on a floured pan, covered with a kitchen towel, for about 30 minutes. This resting period is crucial for an easy shakshuka focaccia.
- Step 3: Now, for the magic. Drizzle a little olive oil onto your fingertips. Press into the center of each dough piece, creating a nice well – this is where our delicious shakshouka sauce will nestle.
- Step 4: Spoon about ⅓ cup of that flavorful matbucha sauce into each well. The aroma of the spiced tomatoes is already incredible! Sprinkle the seeds over the sauce and bread for a lovely texture and nutty flavor.
- Step 5: Time for the eggs! Carefully crack one large egg into the well of each dough piece. You want the yolk to stay intact. Sprinkle a little sea salt over the eggs.
- Step 6: Gently slide the parchment paper with your creations onto the preheated pizza stone. Bake for about 9-10 minutes. Keep an eye on it – you’re looking for the bread to be beautifully golden brown and the eggs to be set but still a little jammy. This is how you achieve an easy shakshuka focaccia bake.
- Step 7: Repeat the process with any remaining dough balls. Once they’re all baked, sprinkle generously with fresh, finely chopped parsley. This easy shakshuka focaccia is best served warm, straight from the oven!
Pro Tips for the Best Shakshouka Focaccia
Want to elevate your Shakshouka Focaccia game? I’ve picked up a few tricks that make all the difference:
- Use high-quality canned tomatoes for the matbucha if fresh ones aren’t available; they break down beautifully.
- Don’t be afraid of the high oven temperature – it’s crucial for that perfect, airy focaccia crust.
- Ensure your matbucha sauce is thick enough; if it’s too watery, it can make the focaccia soggy.
- Gently handle the dough when creating the wells for the eggs to prevent tearing.
What’s the secret to perfect Shakshouka Focaccia?
The real secret to a truly flavorful focaccia shakshuka bake is in the matbucha sauce – make sure it’s rich and reduced to a jam-like consistency. Also, a screaming hot oven is non-negotiable for that classic focaccia texture. For more on achieving perfect bread textures, you can explore resources on baking techniques.
Can I make Shakshouka Focaccia ahead of time?
Yes! You can prepare the matbucha sauce up to 2 days in advance and store it in the fridge. The dough can also be made and refrigerated for up to 24 hours before shaping and baking. This is a great way to save time, similar to how some meal prep strategies work.
How do I avoid common mistakes with Shakshouka Focaccia?
A common pitfall is overworking the dough, which makes focaccia tough. Also, ensure your matbucha isn’t too wet, or it might seep into the bread too much. And don’t skip preheating the oven properly! Understanding the science behind baking can help prevent these issues; check out this guide on yeast activation.
Best Ways to Serve Shakshouka Focaccia
This versatile dish is perfect for so many occasions! For a delightful Shakshuka focaccia brunch idea, serve it alongside a fresh Greek salad with a lemon-herb vinaigrette. The crisp veggies and tangy dressing are a wonderful contrast to the rich, savory focaccia. You can also elevate it for a dinner party by adding a side of grilled halloumi cheese or some marinated olives. Another fantastic option is to serve it as a light lunch with a dollop of cooling Greek yogurt or labneh. It’s truly a crowd-pleaser that fits any meal!
Nutrition Facts for Shakshouka Focaccia
This delicious Shakshouka Focaccia is a treat for the senses and surprisingly balanced. Here’s a look at the estimated nutritional breakdown per serving:
- Calories: 450 kcal
- Fat: 22 grams
- Saturated Fat: 4 grams
- Protein: 14 grams
- Carbohydrates: 50 grams
- Fiber: 4 grams
- Sugar: 7 grams
- Sodium: 650 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Shakshouka Focaccia
This amazing Shakshuka focaccia dinner recipe is fantastic fresh, but it also stores beautifully for later. Once your delicious bake has cooled completely, wrap individual portions tightly in plastic wrap, then place them in an airtight container. This will keep your Shakshuka Focaccia fresh in the refrigerator for about 3 to 4 days. If you want to keep it even longer, you can freeze it! Wrap individual slices securely in plastic wrap and then in aluminum foil to prevent freezer burn. It should stay perfectly good in the freezer for up to 3 months.
When you’re ready to enjoy your stored Shakshuka Focaccia, reheating is simple. For a quick warm-up, place a slice on a microwave-safe plate and heat for 30-60 seconds, or until warmed through. For the best texture, especially if reheating from frozen, place it on a baking sheet in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until the bread is crisp and the eggs are warmed through. For more tips on food storage, consider looking into food preservation methods.
Frequently Asked Questions About Shakshouka Focaccia
What is Shakshouka Focaccia?
What is Shakshuka focaccia? It’s a delightful culinary creation that marries the warm, spiced flavors of traditional shakshuka with the soft, airy texture of Italian focaccia bread. Imagine a pillowy focaccia base, cradling a rich, tomatoey sauce studded with peppers and garlic, all topped off with perfectly baked eggs. It’s a hearty and flavorful dish that’s perfect for brunch or a satisfying dinner.
Can I make the shakshuka sauce ahead of time?
Absolutely! The matbucha sauce, which is the heart of the shakshuka flavor, can be made up to two days in advance. Just store it in an airtight container in the refrigerator. This makes assembling your baked shakshuka focaccia much quicker when you’re ready to bake.
What are some variations for Shakshouka Focaccia?
You can get creative with your Shakshuka focaccia with feta by crumbling some salty feta cheese over the sauce before adding the eggs. For a different flavor profile, try adding some Kalamata olives or roasted red peppers to the tomato sauce. You can also experiment with different seeds like poppy seeds or even a sprinkle of za’atar for an extra layer of flavor.
How do I ensure the eggs cook properly?
The key is the high oven temperature and making a good well for the eggs. When you crack the eggs into the wells, make sure they are nestled in the sauce, not sitting directly on the bread. This helps them cook evenly. Watch them closely during the last few minutes of baking to ensure the whites are set and the yolks are still runny, or cooked to your preference for this Mediterranean focaccia shakshuka.
Variations of Shakshouka Focaccia You Can Try
Once you’ve mastered the basic recipe, get ready to explore some exciting twists on this delicious dish! There are so many ways to customize your Shakshouka Focaccia to suit your taste. For a salty, briny kick, try adding crumbled Shakshuka focaccia with feta cheese over the tomato sauce before baking the eggs. It melts beautifully and adds another layer of flavor. If you’re looking for a different flavor profile, consider adding some Kalamata olives or pre-roasted red peppers to the matbucha sauce for a Mediterranean flair. You could even experiment with different seed toppings like poppy seeds or a sprinkle of za’atar for an authentic Middle Eastern aroma. For a spicier kick, simply add more jalapenos or a pinch of red pepper flakes to the sauce!
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Shakshouka Focaccia: 1 Amazing Recipe
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Shakshouka Focaccia is a delightful fusion dish that brings together the spicy, rich flavors of shakshouka with the soft, pillowy texture of focaccia bread. This recipe features a focaccia dough base filled with a flavorful matbucha sauce, topped with eggs, and baked to perfection, creating a hearty and satisfying meal perfect for brunch or any occasion.
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 (Spicy Tomato Sauce):
- 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 jalapeno 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 for garnish
Instructions
- For the Focaccia Dough: In a large bowl, whisk together the yeast, flour, sugar, and salt. Mix with your hands until the dough is smooth with no clumps. Cover with plastic wrap and let rest for about 30 minutes.
- After the dough has rested, drizzle olive oil onto your hands. Stretch and fold a quarter of the dough over itself. Repeat this process three more times to make a 360-degree turn around the dough. Let the dough rest for 20 minutes, and repeat the folding process. Allow it to rest for another 20 minutes.
- For the Matbucha: Heat olive oil in a large pot or saucepan over medium-low heat. Add garlic and jalapenos, cooking for about 5-7 minutes until the garlic turns golden. Lower the heat and crush the tomatoes by hand, adding them to the pan. Stir in salt and sugar, and cook the mixture for 90 minutes, stirring occasionally, until it thickens into a jam-like consistency. Set aside.
- For the Shakshouka Focaccia: On a floured surface, stretch the dough into a 14 x 8-inch rectangle. Divide it into 6 pieces. Shape each piece into a ball and let rise for 30 minutes on a floured pan, covered with a kitchen towel.
- Preheat your oven to 500°F (260°C) with a pizza stone or steel inside. Place a piece of parchment paper on a pizza peel and arrange two dough balls on the peel.
- Drizzle olive oil onto your fingers and press the center of each dough piece, forming a well for the shakshouka sauce. Add ⅓ cup of matbucha to each dough piece, and sprinkle with sesame or nigella seeds.
- Make a well in the center and crack an egg into each. Sprinkle with salt.
- Slide the parchment with the shakshouka focaccia onto the preheated pizza stone and bake for 9-10 minutes until the bread is browned and the eggs are cooked. Repeat with the remaining dough balls.
- Garnish with parsley and serve warm.
Notes
- For a more precise nutritional breakdown, use a nutrition calculator with your exact ingredients and serving sizes.
- You can customize the spice level of the matbucha sauce by adjusting the amount of jalapenos.
- Prep Time: 45 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece
- Calories: 400-500 kcal
- Sugar: 6-8 grams
- Sodium: 600-700 mg
- Fat: 20-25 grams
- Saturated Fat: 3-5 grams
- Unsaturated Fat: 17-20 grams
- Trans Fat: 0 grams
- Carbohydrates: 45-55 grams
- Fiber: 4-5 grams
- Protein: 12-15 grams
- Cholesterol: 180-200 mg
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