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
Scale
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
