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
Scale
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.
