Shakshouka Focaccia Bread Bowl (Print Version)
# Ingredients:
→ Focaccia Dough
01 -
3 cups room temperature water
02 -
½ teaspoon active dry yeast
03 -
6¾ cups all-purpose flour
04 -
2 teaspoons sugar
05 -
2 teaspoons kosher salt
→ Matbucha
06 -
12 tomatoes on the vine, peeled (or 2 cans (28 oz each) whole peeled tomatoes)
07 -
2 tablespoons olive oil
08 -
6 garlic cloves, thinly sliced
09 -
1-2 jalapeño peppers, seeded and quartered
10 -
1 tablespoon + 1 teaspoon kosher salt
11 -
1 teaspoon 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 -
Fresh parsley, finely chopped, for garnish
# Instructions:
01 -
In a large bowl, whisk together the yeast, flour, sugar, and salt. Use your hand to combine the ingredients, mixing until all flour is dissolved without any clumps. Cover with plastic wrap and allow to rest until slightly risen, about 30 minutes.
02 -
Remove the plastic wrap and drizzle 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. Turn the bowl 90 degrees and repeat with another quarter of the dough. Continue until you've made a complete 360-degree turn. Flip the dough over using a bench scraper, cover, and rest for 20 minutes.
03 -
Repeat the folding process again. Allow to rest for 20 minutes.
04 -
Heat olive oil in a large pot over medium-low heat. Add garlic and jalapeños, cooking until garlic is golden (5-7 minutes). Reduce heat to low. Crush tomatoes by hand as you add them to the pan. Stir in salt and sugar. Cook, stirring occasionally, until tomatoes have thickened into a jam-like sauce, about 90 minutes. Set aside.
05 -
Heavily flour a clean work surface. Transfer dough and stretch into a 14 x 8-inch rectangle. Divide in half lengthwise, then into 3 strips to make 6 pieces total. Fold the four corners of each dough square into the center to form a circle, then flip each over.
06 -
Place dough balls on a floured pan and cover with a clean kitchen towel. Allow to rise in a warm spot for 30 minutes.
07 -
Place a pizza stone or steel in the oven and heat to 500°F (260°C).
08 -
Place parchment paper on a pizza peel. Position two pieces of dough on the peel. Dip fingers in olive oil and press into the center of each dough, creating a bowl-like depression with a 1-inch border. Flatten centers again, then add ⅓ cup matbucha sauce to each. Sprinkle sesame or nigella seeds on the edges. Make a well in the center of each sauce and crack an egg into it. Sprinkle with salt.
09 -
Slide the parchment with assembled focaccias onto the preheated pizza steel. Bake for 9-10 minutes, until breads are browned and eggs are cooked. Remove from oven.
10 -
Repeat the assembly and baking process with remaining dough pieces.
11 -
Sprinkle with chopped parsley and serve warm.
# Notes:
01 -
The matbucha sauce can be made up to 3 days in advance and refrigerated.
02 -
For best results, ensure your pizza stone or steel is thoroughly preheated before baking.