If you’re looking to shake up your brunch game or serve something truly show-stopping for any gathering, Shakshouka Focaccia is destined to become your go-to. Imagine pillowy, golden focaccia topped with bold, spicy shakshouka sauce, jammy eggs, creamy feta, and a sprinkle of fresh herbs—every bite is a glorious riot of textures and flavors. This Middle Eastern-Mediterranean mashup brings together the comfort of bread and the vibrancy of a beloved classic, making each slice perfect for sharing. Trust me, once you try Shakshouka Focaccia, you’ll want to serve it at every opportunity!
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—the beauty of Shakshouka Focaccia is that each component is simple, but together they create pure magic. Each ingredient has its own role, whether it’s adding softness, lift, color, or flavor, to ensure your focaccia turns out unforgettable.
- All-purpose flour: This forms the base of your focaccia, providing structure and a tender crumb.
- Active dry yeast: Gives the bread its iconic fluffiness and rise.
- Warm water: Activates the yeast and keeps the dough hydrated for softness.
- Sugar: Just a hint feeds the yeast and rounds out the flavors.
- Salt: Essential for both the dough’s flavor and overall balance.
- Olive oil: Adds richness and keeps the crumb tender while creating that iconic golden crust.
- Red bell pepper: Brings color and sweet, gentle bite to the shakshouka sauce.
- Onion: Lays the savory foundation for the sauce—don’t skip it!
- Garlic: Adds aromatic depth and warm, familiar sharpness.
- Crushed tomatoes: The heart of the shakshouka sauce, full of juicy tang and vibrant red hue.
- Smoked paprika: Infuses the dish with smoky depth that echoes the warmth of traditional shakshouka.
- Ground cumin: Brings a gentle, earthiness that pairs perfectly with the tomato sauce.
- Chili flakes (optional): For those who like a little heat, this adds a lovely kick.
- Large eggs: The signature shakshouka crown! They steam-bake in little wells for a creamy yolk finish.
- Crumbled feta cheese: Brings tangy, salty richness to balance the warmth of the sauce.
- Fresh parsley or cilantro: A bright herbal pop for the final flourish—use your favorite for an authentic touch.
How to Make Shakshouka Focaccia
Step 1: Mix and Activate the Yeast
Begin by combining the warm water, sugar, and yeast in a small bowl. Give it a good stir, then let it hang out for about 5–10 minutes, until it’s bubbly and foamy. This step wakes up the yeast, ensuring your Shakshouka Focaccia will be light and airy. If nothing happens, your yeast might be expired, so always check for that little foam party on top.
Step 2: Make the Focaccia Dough
In a big mixing bowl, stir together the flour and salt. Pour in your foamy yeast mixture and 2 tablespoons of olive oil. Mix until a shaggy dough forms, then turn it out onto a floured surface. Knead by hand for about 6 to 8 minutes, until the dough is silky-smooth and elastic—you’ll feel when it’s ready! Pop it into an oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 to 1 1/2 hours, or until doubled in size and beautifully puffy.
Step 3: Make the Shakshouka Sauce
While your dough works its magic, get started on the sauce. Warm up 2 tablespoons of olive oil in a skillet over medium heat. Add your diced onion and bell pepper, sautéing for about 5 minutes until they soften. Toss in the minced garlic and let it cook for another minute—it should smell incredible. Next, stir in the crushed tomatoes, smoked paprika, ground cumin, and chili flakes (if using). Let the sauce simmer for 10–15 minutes, stirring now and then, until it’s nicely thickened. Turn off the heat and allow it to cool a bit while you prepare the dough.
Step 4: Shape and Top the Focaccia
Once your dough is ready, punch it down and press it into a well-greased 9×13-inch pan (or use a large baking sheet for a thinner bread). Use your hands to stretch it gently to the edges. Spoon the shakshouka sauce over the surface, spreading it evenly. Then, use the back of a spoon to create 4–5 little wells in the sauce—these are your special spots for the eggs.
Step 5: Add the Eggs and Feta
Carefully crack one egg into each well you made, making sure to keep the yolks intact (a little tip: crack each egg into a small bowl first, then slide it into place for better control). Sprinkle the crumbled feta cheese generously over the top. This combo of creamy egg and tangy feta is what sets Shakshouka Focaccia apart from standard focaccia breads.
Step 6: Bake Your Shakshouka Focaccia
Preheat your oven to 425°F (220°C). Drizzle a little more olive oil over the surface for a golden, crisp crust. Bake the focaccia for 15–20 minutes, keeping a close eye on the eggs. If you love runny yolks, stick closer to the 15-minute mark; for firmer eggs, bake a touch longer. It’s ready when the bread is golden brown around the edges and the eggs are set to your liking.
Step 7: Garnish and Serve
Take your Shakshouka Focaccia out of the oven and immediately sprinkle with fresh parsley or cilantro. Let it rest for a few minutes before slicing—this helps the eggs finish setting and makes serving easier. Now all that’s left is to enjoy a slice (or two!) of true Mediterranean comfort.
How to Serve Shakshouka Focaccia
Garnishes
A flurry of chopped fresh parsley or cilantro is the classic finishing touch for Shakshouka Focaccia. You can also add a final drizzle of great olive oil, or for extra flair, scatter some sliced olives or a dash of chili flakes right before serving. Each garnish brings a pop of color and a boost of fresh, vibrant flavor.
Side Dishes
This hearty dish can absolutely hold its own as the main event, but if you want to create a full table, try pairing Shakshouka Focaccia with a crisp arugula salad, roasted potatoes, or even a cool yogurt dip with herbs. A platter of pickled vegetables or marinated olives would round things out beautifully for a true Mediterranean spread.
Creative Ways to Present
For a brunch party or potluck, cut Shakshouka Focaccia into squares and serve it on a big wooden board scattered with extra fresh herbs and wedges of lemon. For a more interactive meal, let everyone pull apart pieces family-style or wrap individual servings in parchment for easy picnic fare. Leftovers also make a killer lunch—just tuck a slice into a lunchbox with some cucumber ribbons on the side!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let your Shakshouka Focaccia cool to room temperature, then cover it tightly with foil or plastic wrap. It will keep in the fridge for up to 2 days. Make sure to store it in an airtight container to preserve its moisture and flavor.
Freezing
For longer storage, you can freeze Shakshouka Focaccia after it’s baked and fully cooled. Cut it into portions and wrap them tightly in plastic wrap, then pop into a freezer bag. It’ll stay fresh for up to 2 months. For best results, avoid freezing with very runny egg yolks—slightly firmer set eggs hold up better.
Reheating
To reheat, place slices of Shakshouka Focaccia on a baking sheet, cover loosely with foil, and warm in a 350°F oven for about 10 minutes. This keeps the bread soft without drying it out. If reheating from frozen, add a few extra minutes and check that everything is heated through before serving.
FAQs
How do I keep the eggs from overcooking?
Bake the focaccia just until the whites are set and the yolks are to your liking—about 15 minutes for soft, runny yolks and a little longer for firmer ones. If you like, tent the pan with foil halfway through baking to slow down the egg cooking, especially if your oven runs hot.
Can I add extra vegetables or ingredients?
Absolutely! Shakshouka Focaccia is a fantastic canvas for extras like sliced olives, spinach, spicy chili peppers, or even some sun-dried tomatoes. Just keep the amounts moderate so your focaccia doesn’t get soggy.
What’s the best way to serve this for a crowd?
Let the focaccia cool slightly for easier slicing, then cut into squares or rectangles and arrange on a large platter. It’s just as delicious at room temperature, making it ideal for parties or potlucks. Be sure to have extra fresh herbs and feta on hand for garnish!
Can I use store-bought pizza dough?
In a pinch, store-bought dough can save time. Although it won’t have quite the same pillowy, olive oil-rich texture as homemade focaccia, it will still work beautifully as a base for the shakshouka topping.
What makes Shakshouka Focaccia different from regular focaccia?
Shakshouka Focaccia stands out because of its rich, savory tomato sauce, soft-baked eggs, and aromatic Middle Eastern spices—essentially, it’s two beloved dishes in one. The collaborative flavors and textures create an experience regular focaccia simply can’t match!
Final Thoughts
Once you bake and taste Shakshouka Focaccia, it’s bound to become a favorite in your kitchen. The combo of chewy bread, saucy tomato, jammy eggs, and lush toppings is pure magic—perfect for impressing guests or treating yourself to a special meal. Don’t hesitate to give it a try; your taste buds will absolutely thank you!
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Shakshouka Focaccia Recipe
- Total Time: 1 hour 45 minutes (including rise time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of Middle Eastern and Mediterranean flavors with this Shakshouka Focaccia recipe. A savory bread topped with a rich shakshouka sauce, eggs, and feta cheese, this dish is perfect for a flavorful brunch or any meal of the day.
Ingredients
Dough:
- 3 1/4 cups all-purpose flour
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 1/4 cups warm water (110°F)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil (plus more for drizzling)
Shakshouka Topping:
- 1 red bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional)
- 4–5 large eggs
- 1/4 cup crumbled feta cheese
- Fresh parsley or cilantro for garnish
Instructions
- Prepare the Dough: Mix warm water, sugar, and yeast. Combine flour and salt, then add the yeast mixture and olive oil. Knead, let rise.
- Make the Shakshouka Topping: Sauté pepper, onion, garlic. Add tomatoes, spices. Simmer and cool.
- Assemble and Bake: Flatten dough in pan, spread sauce, make wells, add eggs and feta. Bake until golden.
- Garnish and Serve: Sprinkle with herbs before serving.
Notes
- For runny yolks, bake closer to 15 minutes.
- You can add olives or chili peppers for extra flavor.
- This dish is perfect for brunch and can be served warm or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 125 mg
