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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