If you’re craving something truly irresistible that marries the cozy comfort of freshly baked bread with the vibrant, spicy flavors of Middle Eastern cuisine, this Shakshuka Focaccia Recipe is going to become your new best friend in the kitchen. Imagine a soft, pillowy focaccia base topped with a rich, smoky tomato sauce studded with tender veggies and perfectly baked eggs that ooze golden goodness with every bite. This recipe transforms shakshuka from a simple skillet dish into a shareable, festive flatbread that’s perfect for brunch, lunch, or even a casual dinner. Trust me, once you make this, your taste buds will be dancing for joy.
Ingredients You’ll Need
Getting started is easier than you think because the ingredients for this Shakshuka Focaccia Recipe are straightforward yet packed with flavor and texture. Each item plays a key role: the focaccia dough gives you that airy, chewy bread that holds all the saucy goodness, while the shakshuka topping brings those deep, aromatic spices and fresh veggies that make every bite sing.
- All-purpose flour: The foundation of your focaccia dough, providing structure and softness.
- Salt: Essential for flavor balance in the dough and sauce.
- Sugar: Helps activate the yeast and adds a subtle sweetness to the bread.
- Instant yeast: Powers the rise of your dough, making it light and fluffy.
- Warm water: Activates the yeast and hydrates the dough for perfect texture.
- Olive oil: Used in dough and for greasing—brings richness and a lovely crust.
- Onion: Adds natural sweetness and depth to the shakshuka sauce.
- Red bell pepper: Brings vibrant color and a gentle crunch to the mix.
- Garlic: Infuses the sauce with that warming, irresistible aroma.
- Ground cumin: Gives the shakshuka its signature earthy spice.
- Smoked paprika: Adds smoky undertones that elevate every mouthful.
- Red pepper flakes (optional): For a touch of heat that you can adjust to your liking.
- Crushed tomatoes: The juicy, tangy base of the shakshuka topping.
- Eggs: The crowning glory, baked right into the bread, creating pockets of silky richness.
- Fresh parsley or cilantro: Brightens and freshens the whole dish as a finishing touch.
How to Make Shakshuka Focaccia Recipe
Step 1: Prepare the Focaccia Dough
Start by combining the flour, salt, sugar, and instant yeast in a large mixing bowl. Pour in the warm water and olive oil, then stir until it forms a sticky dough. Don’t shy away from kneading it for about 5 to 7 minutes until you get a smooth, elastic texture. Then, place the dough in a greased bowl and cover it to rise in a warm spot until it doubles in size—this usually takes about an hour. It’s the perfect time to prep your shakshuka sauce while the dough works its magic.
Step 2: Cook the Shakshuka Topping
Heat a splash of olive oil in a skillet over medium heat and add the finely chopped onion and diced red bell pepper. Sauté these until they soften and start to release their sweet aroma—about 5 to 6 minutes. Stir in the minced garlic along with cumin, smoked paprika, and optional red pepper flakes for a burst of smoky heat. Cook for just a minute to toast the spices without burning them, then fold in the crushed tomatoes. Season with salt and pepper, and let this mixture simmer gently for about 10 minutes until it thickens into a rich, luscious sauce. Once done, leave it to cool slightly while you get your oven ready.
Step 3: Assemble and Bake the Shakshuka Focaccia
Preheat your oven to 425°F (220°C). Grease a 9×13-inch baking pan or sheet generously with olive oil to prevent sticking and add flavor. Press your risen dough into the pan, spreading it evenly and creating those signature dimples with your fingertips—this step invites the focaccia’s distinctive texture and helps hold onto all the toppings. Spread the homemade shakshuka sauce evenly over the dough, then carefully create four small wells in the sauce. Crack an egg into each of these wells, making sure the yolks stay intact. Bake everything for 15 to 18 minutes until the focaccia turns golden and the egg whites are just set, with yolks still deliciously soft and luscious. If you prefer fully cooked yolks, just bake a few minutes longer.
How to Serve Shakshuka Focaccia Recipe
Garnishes
Finishing touches like freshly chopped parsley or cilantro not only add a pop of vibrant green but also bring a bright, herby freshness that perfectly balances the rich sauce and eggs. A drizzle of olive oil right before serving can add a glossy sheen and extra indulgence, making every slice picture-perfect.
Side Dishes
Shakshuka focaccia pairs beautifully with simple sides like a crisp green salad dressed lightly with lemon vinaigrette or a bowl of creamy labneh to cool down the spices. Roasted seasonal vegetables or a refreshing cucumber-tomato salad also complement the bold flavors without overpowering this delightful flatbread.
Creative Ways to Present
Feeling fancy? Try serving your Shakshuka Focaccia Recipe on a wooden board accompanied by small bowls of za’atar, olives, or harissa to let everyone customize their bites. You can also cut the focaccia into smaller squares for a fantastic party appetizer or brunch buffet option that’s as fun to eat as it is flavorful.
Make Ahead and Storage
Storing Leftovers
Store any leftover focaccia in an airtight container at room temperature for up to two days. If you expect it to last longer, refrigerate it to maintain freshness and slow down any spoilage. Just be sure to cover it well so it doesn’t dry out.
Freezing
This Shakshuka Focaccia Recipe freezes wonderfully. Wrap slices tightly in plastic wrap and place them in a freezer bag or airtight container. It can be frozen for up to 2 months, allowing you to enjoy this delicious dish anytime cravings strike without much fuss.
Reheating
To bring back that freshly baked warmth, reheat slices in a preheated oven at 350°F (175°C) for about 10 minutes until the bread is warm and eggs are gently heated through. Avoid microwaving if you want to keep the focaccia’s delightful texture and prevent the eggs from becoming rubbery.
FAQs
Can I use store-bought focaccia dough for this recipe?
Absolutely! Using store-bought focaccia dough or even a sturdy flatbread is a great shortcut that saves time. Just spread your shakshuka topping and eggs on the ready dough and bake as instructed for a quick and tasty meal.
What if I don’t like spicy food?
You can easily adjust the heat by reducing or omitting the red pepper flakes. The other spices like cumin and smoked paprika still provide plenty of flavor without overwhelming heat.
How do I know when the eggs are perfectly cooked?
Egg whites should be set and opaque, while the yolks stay slightly runny for that delightful richness. If you prefer firmer yolks, simply extend the baking time by a few minutes, keeping an eye to avoid overcooking.
Can I make this vegan?
While traditional shakshuka focaccia features eggs, you can experiment with a vegan version by skipping the eggs or using plant-based egg substitutes. Roasted veggies and a flavorful tomato sauce will still make a delicious focaccia base.
What drinks pair well with shakshuka focaccia?
A refreshing mint lemonade, a light white wine, or even a well-brewed tea all complement the rich, spicy flavors beautifully, making your meal feel even more special.
Final Thoughts
There’s something magical about this Shakshuka Focaccia Recipe that turns a simple combination of bread and eggs into a festive, flavor-packed experience. It’s perfect for sharing with family or impressing guests, and once you dive into those layers of spicy tomato, silky egg, and tender focaccia, it’ll quickly become a go-to favorite. So don’t wait—grab your ingredients, get your hands a little floury, and enjoy every warm, savory bite of this Middle Eastern-inspired treasure!
Print
Shakshuka Focaccia Recipe
- Prep Time: 20 minutes (plus 1 hour rising)
- Cook Time: 18 minutes
- Total Time: 1 hour 38 minutes
- Yield: 4–6 servings
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: Middle Eastern–Inspired
- Diet: Vegetarian
Description
Shakshuka Focaccia combines a fluffy, homemade focaccia base with a flavorful Middle Eastern-inspired shakshuka topping. This dish features a spiced tomato and bell pepper sauce topped with baked eggs and fresh herbs, perfect for brunch or a savory main course.
Ingredients
For the Focaccia Dough:
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1 cup warm water
- 2 tablespoons olive oil (plus more for greasing)
For the Shakshuka Topping:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- 1 cup crushed tomatoes
- Salt and black pepper to taste
- 4 small eggs
- Fresh parsley or cilantro for garnish
Instructions
- Prepare the dough: In a mixing bowl, combine the flour, salt, sugar, and instant yeast. Add the warm water and olive oil, stirring until a sticky dough forms. Knead the dough for 5–7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Make the shakshuka sauce: While the dough rises, heat olive oil in a skillet over medium heat. Sauté the chopped onion and diced red bell pepper for 5–6 minutes until softened. Add minced garlic, ground cumin, smoked paprika, and red pepper flakes if using; cook for 1 minute until fragrant. Stir in the crushed tomatoes and season with salt and black pepper. Simmer the sauce for 10 minutes until it thickens slightly, then remove from heat and let cool a bit.
- Preheat and prepare the focaccia base: Preheat your oven to 425°F (220°C). Grease a 9×13-inch baking pan or sheet with olive oil. Press the risen dough evenly into the pan, using your fingers to create dimples across the surface.
- Assemble and bake: Spread the softened shakshuka sauce evenly over the focaccia dough. With a spoon, create 4 small wells in the sauce, then gently crack an egg into each well. Bake in the preheated oven for 15–18 minutes, or until the focaccia is golden brown, the egg whites are fully set, but the yolks remain soft.
- Garnish and serve: Remove from the oven and sprinkle with freshly chopped parsley or cilantro. Serve the shakshuka focaccia warm for a delicious brunch or main course.
Notes
- For fully cooked, firm egg yolks, extend baking time by an additional 3–5 minutes.
- Using store-bought focaccia dough or flatbread is a convenient shortcut without compromising flavor.
