Pin it
This Mediterranean mashup puts fluffy focaccia under tangy tomato sauce and runny eggs. It's an eye-catching blend that tastes even better than it looks - a true feast for both your eyes and taste buds.
I whipped this up for the first time during a global foods dinner I hosted, and it quickly turned into my go-to specialty. Everyone always gasps when I bring it to the table - those golden yolks nestled in bright red sauce never fail to impress.
Ingredients
- Active dry yeast: Gives your bread lift without a strong taste, grab the fresh stuff if you can
- All purpose flour: Makes that wonderful chewy bite, try to get unbleached for richer flavor
- Vine ripened tomatoes: They're the heart of your sauce, pick ones with deep color and great smell
- Garlic cloves: Builds the flavor base, look for tight skins and firm heads
- Jalapeño peppers: Adds a nice warmth without burning your mouth, use more or less depending on what you want
- Nigella seeds: Brings smoky nutty flavor and dark spots that look beautiful on the crust
- Farm fresh eggs: The star of the show, let them sit out a bit so they cook more evenly
Step-by-Step Instructions
- Prepare the focaccia dough:
- Combine all dry stuff in a big bowl then add water that isn't cold or hot. Start mixing with your hands so you can feel how the dough changes. Don't skip the 30-minute rest - your flour needs this time to soak up the water properly.
- Develop the gluten structure:
- Instead of kneading, you'll fold the dough to create air pockets. Be gentle so you don't squash out all the bubbles forming inside. A bench scraper really helps move the dough around without tearing it.
- Create the matbucha:
- Start by slowly cooking garlic and peppers in oil to get all their flavor out. Squish each tomato by hand for that homemade chunky feel. Let everything cook down slowly until it gets thick and jammy - don't rush this part.
- Shape the individual focaccias:
- You need to push down the middle while keeping the edges higher to hold your sauce and eggs. Put some oil on your fingers before making those little dimples - that's what makes it look like real focaccia.
- Add the toppings:
- Make a nice little hole in your sauce for each egg to sit in. This keeps the white from running everywhere while the yolk stays put. Sprinkle those seeds around the edges for extra crunch and a pretty look.
- Bake to perfection:
- The super hot pizza stone makes the bottom cook fast and helps everything puff up nicely. It takes about 9-10 minutes to get the bread done while keeping those yolks a bit runny. Keep an eye on it since all ovens cook differently.
Pin it
I really love watching plain tomatoes turn into that rich matbucha sauce. My grandma always said you can't rush good food. She'd stir the pot slowly, telling me stories about when she was little, and that's how I learned that patience makes everything taste better.
Make Ahead Options
You can easily prep stuff ahead with this dish. The dough actually gets tastier if you make it a day early and let it sit in your fridge. The cold slows down the yeast and builds deeper flavor in the bread. Just pull it out about 30 minutes before you want to shape it so it warms up a bit.
Perfect Pairings
This dish fits right in with other Mediterranean foods. Try serving it with a simple cucumber and feta mix dressed with lemon juice and olive oil. If you want something heartier, add some grilled spicy sausage or veggie skewers on the side. A cold glass of Pinot Grigio or Vermentino works great - the zippy acidity balances out the rich eggs and tomato sauce.
Cultural Background
This mashup brings together food traditions from across the sea. Focaccia started in ancient Rome but got its modern form in coastal Italy. Shakshouka comes from North Africa, mainly Tunisia, before becoming super popular in Israel. The matbucha sauce is actually a Moroccan tomato jam people usually use for dipping or spreading. Putting them all together gives you a tasty trip around the Mediterranean that respects old cooking ways while creating something new.
Pin it
The mix of tastes and techniques in this shakshouka focaccia will stick in your memory. Want to wow folks at your next get-together? This is your dish!
Frequently Asked Questions
- → Can I prep the dough early?
Absolutely! You can make the dough a day ahead and leave it in the fridge. Letting it rest slowly adds more flavor. Just warm it up for 30 minutes before shaping it into rounds.
- → What can I swap for black sesame?
If black sesame or nigella seeds aren't available, try regular sesame, poppy seeds, or even some coarse salt for a tasty twist.
- → How spicy should the sauce be?
You control the spice level! Removing seeds from one jalapeño gives a mild kick, while two peppers turn up the heat. Adjust however you like!
- → How do I check if eggs are done?
The whites should be fully cooked (no clear spots), and the yolks should stay smooth and soft. This usually happens after 9-10 minutes in a hot 500°F oven. Keep an eye on them since ovens vary.
- → Can you freeze leftover focaccia?
The bread freezes fine on its own, but eggs don't reheat well after freezing. It's best fresh. You could freeze plain focaccia and add toppings when needed.
- → How do I warm leftovers?
For the best taste, pop the leftovers into a 350°F oven for 5-7 minutes. This crisps up the bread and warms the toppings without cooking the egg further.