If you love bold Mediterranean flavors and comfort food that’s as beautiful as it is delicious, you absolutely need to try Shakshouka Focaccia. This dish brings together the pillowy, golden perfection of classic focaccia with a vibrant, saucy shakshouka topping—complete with nestled eggs and plenty of fresh herbs. It’s a showstopper for brunch and a satisfying meatless main, with irresistible color and flavor in every bite.
Ingredients You’ll Need
Shakshouka Focaccia shines thanks to a handful of honest, hearty ingredients. Each one brings something essential: think chewy bread, zippy sauce, luscious eggs, and punches of herb and spice. Here’s exactly what you’ll need (and why you want every last one):
- All-Purpose Flour: The sturdy but tender base for our focaccia, giving it structure and that iconic airy crumb.
- Salt: Seasons both your focaccia dough and the shakshouka sauce for balanced flavor in every bite.
- Active Dry Yeast: The secret to a light, bubbly rise—don’t skip proofing if you’re unsure if your yeast is fresh!
- Warm Water: Wake up the yeast and help the dough come together smoothly.
- Olive Oil (plus more for drizzling): Adds signature Mediterranean fragrance and keeps the bread moist and golden.
- Onion (diced): Foundation flavor for shakshouka, bringing a subtle sweetness as it cooks down.
- Red Bell Pepper (diced): Bright color and gentle crunch in the sauce’s veggie medley.
- Garlic (minced): No shakshouka is complete without this aromatic kick—don’t be shy!
- Ground Cumin: Adds earthy warmth that melds perfectly with smoky tomato sauce.
- Smoked Paprika: Gives your sauce that unmistakable depth and a gentle, alluring smokiness.
- Chili Flakes (optional): For those who crave a bit of a kick, sprinkle in to taste.
- Crushed Tomatoes (14 oz can): The saucy, tangy backbone of shakshouka—choose quality for best results.
- Black Pepper: Brings a little edge and helps tie all the seasonings together.
- Eggs: The star of the show when they land in those signature wells, turning creamy as they bake.
- Fresh Parsley (chopped): A burst of color and freshness added right before serving.
- Feta or Goat Cheese (optional): Crumble on for luxurious tang and extra creaminess.
- Extra Olive Oil (for drizzling): Because you can never have too much glorious olive oil on focaccia!
How to Make Shakshouka Focaccia
Step 1: Prepare the Focaccia Dough
Begin by whisking together the flour, salt, and yeast in a large mixing bowl. Add the warm water and olive oil, mixing until a shaggy dough forms. Transfer it to a lightly floured surface and knead for about eight minutes, or until the dough is smooth, slightly elastic, and just a bit tacky. Pop it into an oiled bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled—this usually takes about an hour to an hour and a half, but don’t rush! This puff is what gives Shakshouka Focaccia its signature airy texture.
Step 2: Make the Shakshouka Topping
While the dough rises, get cozy by the stove and whip up the shakshouka sauce. Heat olive oil over medium and sauté your diced onion and red bell pepper until sweet, soft, and golden (5–6 minutes). Toss in the garlic, cumin, smoked paprika, and—if you want heat—chili flakes. That swirl of aromatics will make your kitchen smell amazing. Cook just until fragrant, then stir in the crushed tomatoes, salt, and pepper. Let it all simmer gently for 10–15 minutes, uncovered, until thickened. Set aside to cool slightly—you don’t want piping hot sauce on your soft, pillowy dough.
Step 3: Shape and Rest the Dough
Generously oil a 9×13-inch baking pan or rimmed sheet, then press and stretch your dough into an even layer, nudging it out to the corners. Let it rest for 20 minutes; this relaxes the gluten so you get the signature dimpling action later without resistance. Right before topping, use your fingers to make deep dimples all over—that’s where those savory juices and olive oil will pool!
Step 4: Assemble the Shakshouka Focaccia
Spoon the cooled shakshouka sauce over the dimpled dough, spreading evenly from edge to edge. With the back of a spoon, create four shallow wells in the sauce. Carefully crack an egg into each one—try to keep the yolks intact for best presentation. Sprinkle with crumbled feta or goat cheese (if using) and a drizzle of olive oil right before sliding the pan in the oven.
Step 5: Bake to Golden Perfection
Bake the Shakshouka Focaccia at 425°F for 18–22 minutes. Keep an eye out near the end: the eggs should barely wobble (unless you prefer them firmer, in which case bake a few minutes longer or tent loosely with foil). The bread turns golden and the kitchen will smell irresistible. As soon as it’s out, shower with fresh parsley and let it cool slightly before slicing into squares and serving warm.
How to Serve Shakshouka Focaccia
Garnishes
Finish your Shakshouka Focaccia with a generous scattering of freshly chopped parsley for a burst of herbaceous color and brightness. If you love a little luxury, add an extra crumble of feta or goat cheese and a good drizzle of peppery olive oil right before bringing it to the table. A sprinkle of flaky sea salt or a few chili flakes can also make each bite pop.
Side Dishes
This dish is truly a meal on its own, but it’s even lovelier with a crisp cucumber-tomato salad, tangy olives, or simply a bowl of thick, creamy Greek yogurt on the side. For brunch, offer with citrus segments or a lightly dressed greens salad to add contrast and freshness to the warm, savory bread and sauce.
Creative Ways to Present
Try cutting your Shakshouka Focaccia into strips or squares for a breakfast buffet, or even bake it in individual ramekins for personalized portions. For a festive brunch board, arrange slices around a mound of hummus or baba ganoush, letting guests dip and build their own perfect bite. Leftovers? Make a killer sandwich with roasted veggies and a swipe of harissa mayo.
Make Ahead and Storage
Storing Leftovers
Once cooled, store slices of Shakshouka Focaccia in an airtight container in the refrigerator. The bread will stay tender and the eggs will still be delightful for up to two days. For best quality, avoid storing with any extra garnishes, and add those fresh just before serving leftover pieces.
Freezing
You can absolutely freeze Shakshouka Focaccia, though the texture of the eggs may change slightly. Wrap individual pieces tightly in plastic wrap and place in a zip-top bag or airtight container for up to two months. Thaw overnight in the fridge for a spur-of-the-moment Mediterranean feast any time.
Reheating
To reheat, place slices of Shakshouka Focaccia on a baking sheet in a 325°F oven for 8–10 minutes, or until warmed through. For best results, cover loosely with foil to prevent drying. If you’re in a hurry, a quick zap in the microwave will do, but the oven method brings back that irresistible focaccia texture.
FAQs
Can I make the dough ahead of time?
Yes! You can mix and knead the dough a day in advance. Tightly cover and refrigerate after the first rise. When ready, bring it to room temperature for about 30 minutes before shaping and proceeding with the recipe—this makes busy mornings a breeze.
Is Shakshouka Focaccia good for meal prep?
Definitely. It holds up beautifully for next-day lunches or breakfast on-the-go. Since the bread keeps its texture and the sauce stays flavorful, all you need is a quick reheat for a hearty meal anytime.
Can I add other vegetables to the shakshouka topping?
Absolutely! Spinach, kale, or even diced zucchini are all delicious folded into the sauce. Just simmer any extra veggies until tender to prevent excess moisture in your focaccia.
What if I like my eggs fully set?
No problem—simply bake the focaccia a few extra minutes, or tent loosely with foil after the first 18 minutes and continue until the egg whites and yolks are cooked to your liking. Keep an eye on it, as eggs go from just-set to overdone pretty quickly in the oven’s heat.
Can I make this Shakshouka Focaccia vegan?
Definitely! Skip the eggs and cheese, and increase the amount of shakshouka sauce for an ultra-savory vegan version. Try adding some drained and rinsed canned chickpeas or a handful of sautéed mushrooms for heartiness and protein.
Final Thoughts
If you’re looking for something vibrant, satisfying, and downright irresistible, you can’t go wrong with Shakshouka Focaccia. It’s the kind of dish that stuns on any table and fills your home with warmth—both from the oven and the smiles it brings! Give it a go, put your own twist on it, and let this colorful bake be the highlight of your next gathering or weekend brunch.
Print
Shakshouka Focaccia Recipe
- Total Time: 2 hours (including rise time)
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This Shakshouka Focaccia recipe combines the flavors of the classic Middle Eastern dish with a savory bread base, topped with a rich tomato and egg mixture. Perfect for brunch or a satisfying dinner.
Ingredients
For the dough:
- 4 cups all-purpose flour
- 1½ teaspoons salt
- 1 packet (2¼ teaspoons) active dry yeast
- 1½ cups warm water
- ¼ cup olive oil (plus more for drizzling)
For the shakshouka topping:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili flakes (optional)
- 1 (14 oz) can crushed tomatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
For topping and baking:
- 4 eggs
- ¼ cup chopped fresh parsley
- crumbled feta or goat cheese (optional)
- extra olive oil for drizzling
Instructions
- Prepare the dough: In a large bowl, whisk together flour, salt, and yeast. Add warm water and olive oil, mix until a dough forms. Knead until smooth, then let rise.
- Make the shakshouka: Sauté onion, bell pepper, garlic, and spices. Add crushed tomatoes and simmer until thickened.
- Assemble and bake: Press dough into a pan, top with shakshouka, create wells for eggs, and bake until set.
- Finish and serve: Garnish with parsley and enjoy warm.
Notes
- For firmer eggs, bake longer or cover with foil
- Great for brunch or a hearty dinner
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 1 slice (1/6 focaccia)
- Calories: 360
- Sugar: 4g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 115mg
