Shakshouka Focaccia

The Shakshouka Focaccia is a brilliant fusion of bold Middle Eastern flavors and artisanal bread craftsmanship. Imagine a fluffy, golden round of focaccia shaped into a rustic bowl, filled with deeply spiced matbucha (a thick tomato garlic jalapeño sauce), then topped with a farm fresh egg that bakes right into the heart of the dish.

The focaccia serves as the perfect edible vessel crusty on the outside, pillowy on the inside cradling the savory shakshouka mixture and catching all those runny yolk moments. Finished with black sesame seeds and a sprinkle of fresh parsley, this dish is not only beautiful but deeply satisfying. Ideal for brunch, lunch, or a lazy weekend feast with loved ones.

Full Recipe:

Ingredients:

For the Focaccia Dough:

• 3 cups room temperature water

• ½ tsp active dry yeast

• 6¾ cups all-purpose flour

• 2 tsp sugar

• 2 tsp kosher salt

For the Matbucha (Spicy Tomato Sauce):

• 12 tomatoes on the vine, peeled or 2 (28 oz) cans whole peeled tomatoes

• 2 tbsp olive oil

• 6 garlic cloves, thinly sliced

• 1–2 jalapeño peppers, seeded and quartered

• 1 tbsp + 1 tsp kosher salt

• 1 tsp sugar

For Assembly:

• Flour, for shaping

• Olive oil, as needed

• ¼ cup black sesame seeds or nigella seeds

• 6 large eggs

• Sea salt, as needed

• Parsley, finely chopped (for garnish)

Directions:

Prepare the Dough:

1. In a large bowl, whisk together yeast, flour, sugar, and salt. Add water and mix by hand until no dry flour remains. Cover and let rest for 30 minutes.

2. Oil your hands. Stretch a quarter of the dough from one side and fold over the center. Turn the bowl and repeat until the dough has been folded in all directions. Flip the dough, cover, and rest for 20 minutes.

3. Repeat the stretch and fold once more. Let rest another 20 minutes.

Make the Matbucha:

1. Heat olive oil over medium-low. Add garlic and jalapeños; sauté 5–7 minutes until garlic turns golden.

2. Crush tomatoes by hand directly into the pan. Add salt and sugar. Cook on low, stirring occasionally, until the sauce becomes thick and jam-like (about 90 minutes). Set aside.

Shape & Bake:

1. Flour a clean surface. Stretch the dough into a 14×8-inch rectangle. Cut lengthwise, then divide each half into 3 pieces (6 total).

2. Fold each corner of the dough into the center, flip over, and shape into balls. Place on a floured tray, cover with a towel, and rise for 30 minutes.

3. Preheat oven with pizza stone/steel to 500°F. Line a pizza peel with parchment. Place 2 dough balls on it.

4. Oil your fingers and press the center of the dough to create a deep well, leaving a thick 1-inch border.

5. Spoon ⅓ cup of matbucha into the center, spread evenly. Sprinkle sesame/nigella seeds around the border. Make a small well and crack in an egg. Sprinkle with sea salt.

6. Slide parchment onto preheated stone. Bake 9–10 minutes until golden and eggs are set.

7. Repeat with remaining dough. Garnish with parsley and serve warm.

Prep Time: 45 minutes (including rest) | Cooking Time: 1 hour 40 minutes | Total Time: ~2 hours 25 minutes
Kcal: 410 kcal (estimated) | Servings: 6 servings

Shakshouka Focaccia: A Brunch-Worthy Fusion of Cultures and Comfort

The world of food is no stranger to cross-cultural experimentation. From sushi burritos to kimchi quesadillas, the culinary arts have always reflected a spirit of fusion and innovation. One dish that’s delightfully emblematic of this trend is Shakshouka Focaccia a rich, spicy tomato and egg mixture baked into fluffy, golden focaccia bread. This dish isn’t just a recipe it’s an experience that brings together comfort, complexity, and cultural storytelling in each bite.

In this article, we’ll explore the story behind shakshouka and focaccia, the genius of combining them, the textures and flavors that make this dish unforgettable, and practical tips for making it at home. Whether you’re writing for a food blog, brunch café, or just want to inspire home cooks, this dish offers something truly special.

The Roots of Shakshouka and Focaccia

To appreciate Shakshouka Focaccia, we have to understand its components.

Shakshouka originates in North Africa and is widely popular throughout the Middle East, especially in Israel. Its base is a spicy, simmered tomato and pepper sauce often called matbucha in certain variations finished with eggs poached directly in the sauce. It’s humble, hearty, and endlessly adaptable. Depending on the region, it might include cumin, paprika, garlic, chili peppers, or even preserved lemon. It’s a dish that exemplifies comfort food with layers of complexity.

Focaccia, on the other hand, hails from Italy specifically the Ligurian region and is often referred to as the cousin of pizza dough. Known for its airy yet chewy texture and olive oil-kissed crust, focaccia is a canvas for both savory and sweet interpretations. Traditionally, it’s topped with rosemary, olives, or tomatoes, but modern renditions have pushed its boundaries in wonderful ways.

Combining shakshouka with focaccia isn’t merely trendy it’s genius. The bread serves as an edible bowl, offering both structural support and flavor contrast to the spicy tomato and creamy egg center. The result? A satisfying marriage of cultures that hits all the right notes.

Texture and Flavor: Why It Works

The first thing you’ll notice when you bite into a well-made Shakshouka Focaccia is the contrast in texture. The outer edges of the focaccia are golden and crisp, offering that satisfying chew and crunch. As you move inward, the bread becomes soft and pillowy, soaking up the juices of the tomato sauce like a sponge. At the center lies the shakshouka robust, spiced, and velvety from the slow cooked tomatoes and garlic.

When baked properly, the egg nestled in the center adds a creamy, rich counterpoint. Whether you like your yolk slightly runny or fully set, it brings a luxuriousness that elevates the entire bite.

The flavor balance is equally impressive. The tomato base brings acidity and sweetness, the jalapeños or chili peppers introduce heat, and the garlic provides a deep umami background. The focaccia, often brushed with olive oil and sprinkled with black sesame or nigella seeds, adds a nutty undertone that complements the shakshouka beautifully.

This is a dish where every component enhances the other, making it greater than the sum of its parts.

Why It’s Worth the Time

There’s no denying that making Shakshouka Focaccia is a labor of love. The dough is no-knead, which means it’s simple to mix but requires patience for proofing and folding. The tomato sauce especially if you go the traditional matbucha route needs slow simmering to develop that jammy, concentrated flavor that won’t make your bread soggy.

But here’s the reward: you can prepare many components in advance, and the hands-on time is relatively minimal. Once you break the process down into manageable steps, it becomes a relaxing weekend project. Plus, it’s incredibly forgiving minor tweaks in shape or baking time rarely ruin the dish.

And let’s not overlook the sensory joys. The smell of garlic and tomatoes simmering on the stove, the sight of focaccia dough rising and bubbling, the sound of the crust crackling as it cools this is a dish that engages every sense before you even take your first bite.

Tips for Success

While the recipe itself is straightforward, a few insider tips can take your Shakshouka Focaccia from good to great:

• Use high-quality tomatoes. Whether you’re using fresh or canned, choose something with deep flavor. San Marzano tomatoes are a favorite for their natural sweetness and low acidity.

• Be patient with the dough. The long fermentation helps develop gluten structure and flavor. Don’t rush it.

• Oil is your friend. Both the dough and your hands should be well-oiled when shaping and pressing. It prevents sticking and enhances the focaccia’s signature crust.

• Deep wells for the egg. You must press firmly when creating the center for your shakshouka. A shallow well will cause the egg whites to leak out during baking.

• Egg timing. If you like a runny yolk, bake slightly less (around 8-9 minutes). For a firmer yolk, let it go a little longer.

• Serve immediately. This is one dish that’s best enjoyed warm, straight from the oven.

Presentation and Pairings

Shakshouka Focaccia is visually stunning. The deep red of the tomato sauce against the golden crust and the contrast of a perfectly set egg yolk in the middle make it an Instagram-worthy centerpiece. Sprinkle with fresh chopped parsley or cilantro for a final pop of color.

As for what to serve with it? Keep it simple. A side of mixed greens with lemon vinaigrette provides a refreshing balance. A dollop of labneh or Greek yogurt can temper the heat. And if you’re entertaining, consider a pitcher of cold mint lemonade or a light rosé to round out the meal.

This dish works beautifully for brunch, light lunch, or even a savory appetizer platter. Slice it into quarters and serve with a mezze spread hummus, olives, roasted veggies and let your guests dive in.

Why You’ll Keep Coming Back to It

What makes Shakshouka Focaccia truly special is its versatility. You can play with spice levels, herbs, toppings, or even turn it into a build your own brunch dish with different sauces or cheeses. It’s a base that encourages creativity while still delivering comfort.

For food bloggers or anyone writing about the dish, there’s also a strong visual and narrative appeal. This recipe isn’t just food it’s a story on a plate. A tale of cultural crossroads, of the comforting power of bread, and of the shared language of good flavor.

Conclusion: 

Shakshouka Focaccia is the kind of dish that stops you in your tracks not just because it’s beautiful, but because it’s memorable. It’s rustic yet refined, deeply rooted in tradition yet fresh and modern in execution. It’s the kind of meal that feels like an occasion, even if you’re just making it for yourself on a Sunday afternoon.

In a time when more people are seeking recipes that connect them to global cultures and provide comfort at the same time, this fusion dish hits every mark. With its rich flavors, inviting textures, and eye catching presentation, Shakshouka Focaccia is more than just a trend it’s a recipe with staying power.