1. Home
  2. Recipes
  3. Shakshouka Focaccia

Tomato Egg Bread Delight

Featured in: Freshly Baked Goodness

This Mediterranean-inspired dish combines the chewy texture of homemade focaccia with the rich flavors of matbucha sauce and perfectly baked eggs. The bread dough is folded and rested multiple times to develop structure before being shaped into individual rounds with raised edges. Each focaccia is topped with a homemade tomato-garlic sauce, sprinkled with black sesame or nigella seeds, and finished with fresh eggs that bake to perfection in a blazing hot oven. The result is a beautiful marriage of textures—crisp exterior, soft interior, jammy sauce, and runny egg—all enhanced with fresh parsley.

Pin it Share it Send it Print it Jump To Recipe
sana kitchen chef
Updated on Wed, 07 May 2025 15:05:34 GMT
A pizza with eggs and tomatoes. Pin it
A pizza with eggs and tomatoes. | recipebyme.com

This shakshouka focaccia combines two beloved Mediterranean dishes into one showstopping meal. The fluffy, airy focaccia forms the perfect vessel for the rich tomato matbucha sauce and runny eggs, creating a dish that's as beautiful as it is delicious.

I first made this recipe when hosting a multicultural dinner party, and it quickly became my signature dish. The way the egg yolks create little pools of richness against the tangy tomato sauce never fails to elicit gasps when brought to the table.

Ingredients

  • Active dry yeast: Provides lift without overpowering flavor use fresh yeast for best results
  • All purpose flour: Creates the perfect chewy texture look for unbleached varieties for better flavor
  • Vine ripened tomatoes: The foundation of the matbucha sauce choose deeply colored aromatic tomatoes when in season
  • Garlic cloves: Adds essential aromatic base select firm bulbs with tight skin
  • Jalapeño peppers: Provides gentle heat without overwhelming adjust quantity based on your heat preference
  • Nigella seeds: Adds nutty smoky flavor to the crust and beautiful visual contrast
  • Farm fresh eggs: The crown jewel of this dish room temperature eggs cook more evenly

Step-by-Step Instructions

Prepare the focaccia dough:
Mix the dry ingredients thoroughly in a large bowl before adding room temperature water. The initial mixing should be done by hand to feel the dough developing. Let it rest for that crucial 30 minutes to allow the flour to fully hydrate.
Develop the gluten structure:
The folding technique replaces traditional kneading, creating a beautiful network of air bubbles. When folding the dough, use a gentle touch to avoid deflating the developing air pockets. The bench scraper is essential for keeping the dough intact.
Create the matbucha:
Slowly cooking the garlic and jalapeños in olive oil infuses the oil with flavor before adding the tomatoes. Crushing each tomato by hand creates the perfect rustic texture. The long, slow cooking process concentrates the flavors to jammy perfection.
Shape the individual focaccias:
Creating the depression in the center while maintaining a thicker border is crucial for containing the sauce and eggs. The oil on your fingertips prevents sticking while creating dimples that give focaccia its signature texture.
Add the toppings:
The key is creating a perfect well in the sauce for the egg to sit in. This ensures the white spreads evenly while the yolk remains centered and intact. Adding the seeds to the border adds texture and visual appeal.
Bake to perfection:
The extremely hot pizza stone creates rapid bottom heat that helps the focaccia puff beautifully. The 9-10 minute baking time is calibrated to cook the bread through while leaving the egg yolks slightly runny. Watch carefully as oven temperatures can vary.
A pizza with eggs and tomatoes. Pin it
A pizza with eggs and tomatoes. | recipebyme.com

My absolute favorite part of this recipe is watching the transformation of simple tomatoes into the complex matbucha sauce. My grandmother taught me that patience is the secret ingredient here. She would tell stories of her childhood while slowly stirring the pot, explaining that rushing good food is impossible.

Make Ahead Options

The beauty of this recipe lies in its flexibility. The focaccia dough can be prepared up to 24 hours in advance and stored in the refrigerator, which actually improves flavor development. The slower, cold fermentation creates more complex flavors in the final bread. When ready to use, simply remove from the refrigerator and allow to come to room temperature for about 30 minutes before shaping.

Perfect Pairings

Shakshouka focaccia works beautifully as part of a Mediterranean spread. Serve alongside a simple cucumber and feta salad dressed with lemon and olive oil. For a heartier meal, add grilled merguez sausage or roasted vegetable skewers. A chilled crisp white wine, particularly a Vermentino or Pinot Grigio, provides the perfect acidic balance to the rich eggs and tomato sauce.

Cultural Background

This fusion dish draws from two rich culinary traditions. Focaccia originates from ancient Rome but found its modern form in Liguria, Italy. Shakshouka has North African roots, particularly in Tunisia, before becoming a staple in Israeli cuisine. The matbucha sauce is a Moroccan tomato jam traditionally served as a dipping sauce or spread. Combining these elements creates a beautiful representation of Mediterranean cooking that honors traditional techniques while creating something uniquely delicious.

A pizza with eggs and tomatoes. Pin it
A pizza with eggs and tomatoes. | recipebyme.com

The combination of flavors and techniques makes this shakshouka focaccia truly unforgettable. It's the perfect dish to impress at your next gathering!

Frequently Asked Questions

→ Can I make the focaccia dough ahead of time?

Yes, you can prepare the focaccia dough up to 24 hours in advance and store it in the refrigerator. The slow fermentation will actually enhance the flavor. Just bring it to room temperature for about 30 minutes before shaping.

→ What can I substitute for nigella or black sesame seeds?

If you don't have nigella or black sesame seeds, you can substitute with regular sesame seeds, poppy seeds, or even coarse sea salt for a different but equally delicious flavor profile.

→ How spicy is the matbucha sauce?

The spice level is adjustable based on your preference. Using one jalapeño with seeds removed will provide mild heat, while using two will make it moderately spicy. You can increase or decrease the amount to suit your taste.

→ How do I know when the eggs are perfectly cooked?

For perfect eggs, look for whites that are completely set (no longer translucent) while the yolks remain soft and slightly runny. This typically happens after 9-10 minutes in a 500°F oven, but watch closely as ovens vary.

→ Can I freeze leftover shakshouka focaccia?

While the bread component freezes well, the egg topping doesn't maintain its texture when frozen and reheated. It's best to enjoy this dish fresh, or you can freeze the plain focaccia and add fresh toppings when ready to serve.

→ What's the best way to reheat leftovers?

For the best texture, reheat leftover portions in a 350°F oven for 5-7 minutes. This helps restore some crispness to the crust while gently warming the toppings without overcooking the egg.

Shakshouka Focaccia

Pillowy focaccia topped with tangy matbucha sauce and perfectly baked eggs, garnished with sesame seeds and fresh parsley.

Prep Time
45 Minutes
Cook Time
120 Minutes
Total Time
165 Minutes
By: Sana

Category: Breads & Pastries

Difficulty: Intermediate

Cuisine: Mediterranean Fusion

Yield: 6 Servings (6 individual shakshouka focaccias)

Dietary: Vegetarian, Dairy-Free

Ingredients

→ Focaccia Dough

01 3 cups room temperature water
02 ½ tsp active dry yeast
03 6¾ cups all purpose flour
04 2 tsp sugar
05 2 tsp kosher salt

→ Matbucha

06 12 tomatoes on the vine, peeled or 2 (28 oz) cans whole peeled tomatoes
07 2 tbsp olive oil
08 6 garlic cloves, thinly sliced
09 1 or 2 jalapeno peppers, seeded and quartered
10 1 tbsp + 1 tsp kosher salt
11 1 tsp sugar

→ Assembly

12 Flour, for shaping
13 Olive oil, as needed
14 ¼ cup black sesame seeds or nigella seeds
15 6 large eggs
16 Sea salt, as needed
17 Parsley, finely chopped to garnish

Instructions

Step 01

In a large bowl, whisk together the yeast, flour, sugar, and salt. Use your hand to combine the ingredients, mixing the dough by hand until all of the flour has dissolved and there aren't any clumps. Cover with plastic wrap and allow to rest until it has risen slightly, about 30 minutes.

Step 02

Remove the plastic wrap and drizzle some olive oil onto your hands. Grab a quarter of the dough from one side of the bowl, then stretch it up and over onto the center of the dough, allowing it to fold over itself. Turn the bowl 90 degrees and repeat with another quarter of the dough. Repeat until you have made a 360 degree turn around the bowl. Slide a bench scraper under the dough and flip it over. Cover with plastic wrap and set aside to rest for 20 minutes.

Step 03

Repeat the folding process again. Allow to rest for 20 minutes.

Step 04

Heat the olive oil in a large pot or saucepan over medium-low heat. Add in the garlic and jalapenos. Cook until the garlic is golden, about 5-7 minutes. Decrease the heat to low.

Step 05

Use your hands to crush the tomatoes one by one as your place them into the pan. Stir in the salt and sugar. Cook, stirring every 5-10 minutes, until the tomatoes have thickened into a jam-like sauce, about 90 minutes. Set aside.

Step 06

Heavily flour a clean work surface. Transfer the dough to the work surface and stretch into a 14 x 8-inch rectangle. Divide in half lengthwise and then into 3 strips to make a total of 6 pieces. Fold the four corners of each dough square into the center so that it forms a circle. Flip each circle over.

Step 07

Place the dough balls on a floured pan and cover with a clean kitchen towel. Allow to rise in a warm spot for 30 minutes.

Step 08

Meanwhile, place a pizza stone or steel in the oven and heat to 500°F (260°C).

Step 09

Place a sheet of parchment paper on a pizza peel. Place two pieces of dough onto the peel. Pour 1 tbsp olive oil into a small bowl and dip your fingers into it. Press your fingers into the center of the dough, pushing it outward so that it forms a bowl-like shape in the center. There should be a 1-inch border of thicker dough around the edges to serve as a wall to keep the eggs and sauce inside. Repeat with the second piece of dough. Go back to the first dough and flatten the center of the dough again. Add ⅓ cup of the matbucha sauce to the center of the dough, spreading it in an even layer. Sprinkle the sesame or nigella seeds on the edges of the dough. Make a well in the center of the sauce and crack an egg into it. Sprinkle salt over the top. Repeat with the second dough round.

Step 10

Slide the parchment paper with the shakshouka focaccia on it onto the preheated pizza steel. Bake for 9-10 minutes, or until the breads are browned and the eggs are cooked. Remove from the oven.

Step 11

Repeat with the remaining pieces of dough.

Step 12

Sprinkle with parsley and serve warm.

Notes

  1. This fusion dish combines the Middle Eastern shakshouka with Italian focaccia for a hearty breakfast or brunch option.
  2. The matbucha sauce can be prepared a day ahead and refrigerated to save time.

Tools You'll Need

  • Pizza stone or steel
  • Pizza peel
  • Large bowl
  • Bench scraper
  • Parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (wheat flour)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 480
  • Total Fat: 14.5 g
  • Total Carbohydrate: 72 g
  • Protein: 16 g