Shakshuka Bread (Shakshuka + Georgian Khachapuri)

🧂 Ingredients

• 550 grams flour

  Equals 4 cups and 6 tablespoons
• 350 ml lukewarm water

  Equals 1.5 cups
• 7 grams active dry yeast

  Equals 1 tablespoon, or substitute 20 grams fresh yeast
• 1 teaspoon salt
• 1 egg for eggwash

  optional
• sprinkle of sesame seeds and Mediterranean herbs on crust

  optional
• 6 tomatoes

  finely diced
• 2 sweet red peppers

  finely diced
• 1 yellow onion

  finely diced
• 2 cloves garlic

  minced or mashed
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon chili flakes

  or more to taste
• ½ teaspoon black pepper
• 1 teaspoon salt
• ½ cup feta cheese

  crumbled
• 4 egg yolks
• 2 tablespoon fresh parsley

  chopped
• 2 tablespoons fresh dill

  chopped
• 2 tablespoon butter

  optional

Instructions

• 1 Add the yeast and water to a large mixing bowl and wait until the yeast blooms
  i.e. foams up. In another bowl combine the flour and salt.
• 2 Once the yeast has bloomed, add the flour mixture and use a spoon or fork to
  roughly mix it until it's mostly incorporated. Once incorporated begin to knead
  it with your hands until it's completely incorporated and has a smooth surface.
• 3 Cover and proof until doubled in volume (at least 2 hours at room temperature or
  overnight in the fridge).
• 4 Sauté the cumin seeds, onion and garlic in olive oil over medium-high heat until
  aromatic and the onions have begun to brown.
• 5 Add the red pepper, tomatoes and dry seasoning then sauté until the tomato and
  red pepper have softened and released water / reduced in volume.*
• 6 Cut the dough into 4 evenly sized balls. Lightly roll out on a well floured
  surface until around the size, shape and thickness of naan.
• 7 Move the rolled out dough to a parchment lined baking sheet. Roll the outer
  edges inwards to create the characteristic walled shape, pinching the dough
  together at the top and bottom to seal it.
• 8 Let the boats proof at room temperature until puffed up (40 minutes to one
  hour).
• 9 Once the dough boats are proofed, gently apply egg wash (and any garnish on the
  dough) then spoon the shakshuka into each boat, leaving a spot in the middle for
  the egg yolk. Crumble the feta in on top of the shakshuka, again leaving space
  for the egg.**
• 10 Bake the boats until risen and golden (about 35-40 minutes). Remove from oven
  and drop an egg yolk into each.
• 11 Bake another 3-4 minutes for runny yolks, or 5-6 for firm yolks.
• 12 Garnish with fresh herbs and more feta if desired. Serve while hot with a knob
  of butter on the egg yolk if desired.

Nutrition Info