Picture this — the soft, olive-oil-slicked dough of a traditional focaccia meets the rich, tomatoey, spice-kissed warmth of shakshouka. The result? A one-of-a-kind creation that’s as beautiful as it is flavorful: Shakshouka Focaccia. It’s part bread, part meal, and 100% unforgettable. Perfect for brunch, lunch, or an impressive dinner side, this recipe combines the best of Mediterranean and Middle Eastern comfort food traditions into one glorious bake.

Behind the Recipe

It all started with a lazy weekend experiment. I had focaccia dough resting on the counter and leftover shakshouka sauce from breakfast — and curiosity got the better of me. What if I brought them together? The result was magic: soft, airy bread pockets cradling pools of rich tomato sauce, with eggs gently baked right into the dough. It was rustic, comforting, and absolutely irresistible.

Recipe Origin or Trivia

Shakshouka, a North African and Middle Eastern dish of eggs poached in spiced tomato sauce, is beloved for its bold flavors and simplicity. Focaccia, on the other hand, is an Italian classic known for its fluffy texture and golden, olive-oil-laden crust. This fusion takes inspiration from both — the hearty, homey essence of shakshouka layered atop the pillowy foundation of focaccia. It’s a meeting of cultures that tastes like sunshine and comfort.

Why You’ll Love Shakshouka Focaccia

This recipe is an explosion of flavor and texture — tender bread meets savory sauce and creamy eggs. Every bite offers warmth, spice, and comfort.

Versatile: Works for breakfast, brunch, or dinner.
Show-Stopping: Gorgeous presentation with baked-in eggs.
Flavorful Fusion: Mediterranean meets Middle Eastern magic.
Make-Ahead Friendly: Dough and sauce can be prepped in advance.
Vegetarian-Friendly: Nutritious, filling, and full of flavor.
Perfect for Sharing: Serve it family-style for a cozy meal.

Chef’s Pro Tips for Perfect Results

Use a well-hydrated dough — the higher moisture gives focaccia its signature airy texture.
Don’t skimp on olive oil — it adds flavor and that perfect golden crust.
Cook your shakshouka sauce thick so it doesn’t make the focaccia soggy.
Make indentations in the dough before adding sauce so it pools beautifully.
Crack eggs carefully into the sauce wells during the final baking stage to get that perfect runny yolk.

Kitchen Tools You’ll Need

Large Mixing Bowl: For preparing the dough.
Skillet: To cook the shakshouka sauce.
Baking Sheet or Cast-Iron Pan: For baking the focaccia.
Measuring Cups and Spoons: For accuracy.
Spatula or Spoon: To spread the sauce evenly.
Oven Thermometer: To ensure even baking.

Ingredients in Shakshouka Focaccia

This recipe is a combination of two distinct yet harmonious parts — the focaccia dough and the shakshouka topping.

For the Focaccia Dough:

All-Purpose Flour: 3 cups – gives the focaccia its soft yet chewy texture.
Instant Yeast: 2 ¼ teaspoons – for a light, airy rise.
Warm Water: 1 cup – activates the yeast and hydrates the dough.
Olive Oil: ¼ cup – for that signature focaccia richness.
Salt: 1 teaspoon – enhances all the flavors.
Sugar: 1 teaspoon – helps activate the yeast.

For the Shakshouka Sauce:

Olive Oil: 2 tablespoons – the base for sautéing.
Onion: 1 medium, finely chopped – adds sweetness and depth.
Garlic: 3 cloves, minced – essential for aromatic flavor.
Red Bell Pepper: 1, chopped – adds color and sweetness.
Crushed Tomatoes: 2 cups – the heart of the sauce.
Tomato Paste: 1 tablespoon – for richness and body.
Paprika: 1 teaspoon – adds warmth.
Ground Cumin: 1 teaspoon – for that classic shakshouka flavor.
Chili Flakes: ¼ teaspoon – for a hint of spice.
Salt and Black Pepper: To taste.
Eggs: 4 – gently baked into the sauce wells.
Fresh Parsley or Cilantro: For garnish.

Ingredient Substitutions

Flour: Swap all-purpose for bread flour for a chewier crumb.
Crushed Tomatoes: Use canned diced tomatoes or fresh grated ones.
Eggs: Substitute with chickpeas or tofu for a vegan version.
Spices: Add smoked paprika or harissa for extra depth.
Toppings: Feta cheese, olives, or roasted eggplant add fantastic flavor.

Ingredient Spotlight

Olive Oil: Quality olive oil is the soul of focaccia. It creates that golden crust and keeps the crumb tender. Drizzle generously — both in the dough and on top.

Tomatoes: The acidity and sweetness of crushed tomatoes bring balance to the savory spices, creating a rich, fragrant shakshouka sauce that perfectly complements the bread.

Instructions for Making Shakshouka Focaccia

1. Preheat Your Equipment:
Preheat your oven to 400°F (200°C). Lightly oil a baking sheet or cast-iron pan.

2. Combine Ingredients:
In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until frothy. Add flour, salt, and olive oil. Mix until a sticky dough forms.

3. Prepare Your Cooking Vessel:
Transfer the dough to an oiled bowl, cover, and let rise for 1 hour, or until doubled in size.

4. Assemble the Dish:
While the dough rises, make the shakshouka sauce. Heat olive oil in a skillet, add onion, garlic, and bell pepper. Sauté until soft. Stir in tomato paste, crushed tomatoes, and spices. Simmer for 10–15 minutes until thickened.

5. Cook to Perfection:
Once the dough has risen, spread it out in the prepared pan, pressing with your fingers to create dimples. Drizzle with olive oil. Spoon the shakshouka sauce over the surface, leaving a few spaces for eggs.

6. Finishing Touches:
Bake for 15 minutes. Remove from the oven, gently crack eggs into the empty spaces, and return to the oven for another 8–10 minutes, until the whites are set but yolks are still runny.

7. Serve and Enjoy:
Sprinkle with fresh parsley or cilantro. Slice and serve warm — it’s perfect as a main dish or alongside a crisp salad.

Texture & Flavor Secrets

The magic of this dish lies in contrast — the focaccia’s airy, slightly crisp crust absorbs the rich shakshouka sauce, creating a balance of soft and chewy textures. The eggs add creaminess, while olive oil brings a luxurious finish.

Cooking Tips & Tricks

For a crispier crust, bake the focaccia on a preheated stone or cast-iron pan.
Let the dough rest — it improves texture and flavor.
Don’t skip the dimpling — it helps hold the sauce beautifully.

What to Avoid

Overcooking the eggs – they should be just set with slightly runny yolks.
Too much sauce – it can make the focaccia soggy.
Skipping the second rise – results in a dense bread.

Nutrition Facts

Servings: 6
Calories per serving: 350

Note: Approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

You can prepare the dough and sauce a day in advance. Store the dough in the fridge overnight and let it come to room temperature before baking. Leftovers can be refrigerated for up to 2 days and reheated in the oven.

How to Serve Shakshouka Focaccia

Serve this stunning dish warm, with a side of yogurt sauce, green salad, or roasted vegetables. It’s perfect for brunch spreads or as an appetizer at dinner parties.

Creative Leftover Transformations

Leftovers make fantastic sandwich bases — just slice and fill with roasted veggies, cheese, or hummus. You can also reheat it with extra eggs for a next-day breakfast.

Additional Tips

Top with crumbled feta for extra creaminess.
Add za’atar or sumac for an authentic Middle Eastern touch.
Use cherry tomatoes for bursts of freshness.

Make It a Showstopper

Drizzle with extra olive oil before serving and sprinkle with herbs and chili flakes. Serve on a rustic wooden board — it’s guaranteed to turn heads at the table.

Variations to Try

Vegan Version: Skip the eggs and top with roasted chickpeas and tahini drizzle.
Cheesy Shakshouka Focaccia: Add mozzarella or feta before baking.
Spicy Harissa Focaccia: Stir harissa into the sauce for a fiery flavor.
Mini Focaccias: Make individual servings for brunch or parties.
Sweet Pepper Shakshouka Focaccia: Use roasted bell peppers and caramelized onions for a milder flavor.

FAQ’s

Q1: Can I use store-bought focaccia dough?
A1: Yes, it’s a great time-saver! Let it rest for 15 minutes before topping and baking.

Q2: Can I make this without eggs?
A2: Absolutely! Add roasted chickpeas or sautéed mushrooms instead.

Q3: How do I reheat leftovers?
A3: Reheat at 350°F for 10 minutes to restore crispness.

Q4: Can I freeze the dough?
A4: Yes, focaccia dough freezes well. Thaw overnight in the fridge before use.

Q5: Can I use other sauces?
A5: Definitely — try pesto, tomato-basil sauce, or roasted red pepper spread for variations.

Conclusion

Shakshouka Focaccia is where comfort meets creativity — the perfect marriage of bold shakshouka flavor and the fluffy, golden charm of focaccia. It’s hearty, satisfying, and sure to impress. Whether you’re serving it for brunch or dinner, one bite will convince you that this unique twist deserves a permanent spot in your recipe rotation.

Shakshouka Focaccia: A Unique Twist