Shakshouka Focaccia: A Unique Twist

Shakshouka Focaccia is a creative and flavorful twist on two comfort food favorites. It combines the bold, spiced tomato and egg flavors of shakshouka with the chewy, olive oil–rich texture of homemade focaccia bread. I love how the eggs bake right into the dough, surrounded by warm tomato sauce and herbs. This fusion is perfect for breakfast, brunch, or even a satisfying dinner with a fresh salad on the side.

Why You’ll Love This Recipe

I love this dish because it’s hearty, vibrant, and absolutely packed with flavor. The focaccia base gets crispy edges and a soft, airy center, while the shakshouka topping delivers richness and depth from the tomatoes, spices, and runny yolks. It’s a unique way to serve eggs that feels rustic yet elevated—and it’s a total crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the focaccia dough:
all-purpose flour
active dry yeast
warm water
olive oil
salt
sugar

For the shakshouka topping:
olive oil
onion (diced)
garlic (minced)
red bell pepper (diced)
canned crushed tomatoes
paprika
ground cumin
chili flakes or cayenne (optional)
salt and pepper
eggs
fresh parsley or cilantro (for garnish)

Directions

1. I start by making the focaccia dough: I mix warm water, yeast, and sugar, then let it sit for 5–10 minutes until foamy. I stir in flour, salt, and olive oil until a sticky dough forms, then knead it briefly. I cover and let it rise in a greased bowl for 1–1½ hours until doubled.

2. While the dough rises, I prepare the shakshouka: In a skillet, I sauté onion and red pepper in olive oil until soft. I add garlic, paprika, cumin, chili flakes, salt, and pepper, then stir in the crushed tomatoes. I let it simmer until thickened, about 10–15 minutes.

3. Once the dough has risen, I press it into a well-oiled sheet pan or cast iron skillet, dimpling it with my fingers. I let it rest another 20 minutes.

4. I spoon the shakshouka sauce over the dough, spreading it evenly but leaving a small border. Using a spoon, I create shallow wells in the sauce and gently crack eggs into them.

5. I bake the focaccia at 425°F for 18–22 minutes, or until the crust is golden, the eggs are just set, and the whites are cooked through.

6. I garnish with fresh herbs before serving warm.

Servings and timing

This recipe makes 6 generous servings and takes about 2½ hours from start to finish (including rising and baking time). It’s a great weekend brunch centerpiece or a fun, savory dinner.

Variations

Sometimes I add feta or goat cheese crumbles over the top before baking for a salty kick. I’ve also used harissa paste in the sauce for more heat. For a shortcut, I use store-bought focaccia dough and focus on building the sauce. If I want it extra hearty, I add sautéed spinach or mushrooms to the tomato base.

Storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I place slices in a 350°F oven for about 10 minutes. The eggs may firm up slightly, but the flavor is still excellent. I don’t recommend freezing this dish due to the eggs, but the focaccia base can be frozen on its own.

FAQs

Can I make the dough ahead of time?

Yes, I often refrigerate the dough overnight after the first rise. I bring it to room temperature before pressing it into the pan.

Do I have to use eggs?

No, it’s still delicious without them. I’ve made it egg-free and topped it with avocado or more veggies after baking.

Can I use cherry tomatoes instead of crushed?

Yes, I roast halved cherry tomatoes with garlic and herbs and spread them over the dough for a chunkier topping.

How do I keep the eggs from overcooking?

I watch closely near the end and pull it out when the whites are just set. The eggs continue to cook slightly after removing from the oven.

Is it spicy?

It depends on how much chili I use. I keep it mild for brunch but add more heat when I want a spicier version.

Conclusion

Shakshouka Focaccia is a bold and beautiful fusion that brings together the best of both worlds—pillowy bread and vibrant, saucy eggs. It’s the kind of dish I love sharing with friends or family around the table, tearing into the crusty edges and dipping into the runny yolks. Unique, flavorful, and totally satisfying—it’s a twist worth trying.