Shakshuka and Focaccia — Safer By This

When I have the time for it there is nothing I like more than making bread.

It is such a satisfying process. You start with some flour, water, and yeast, put in a little work, and magically it comes together.

This morning I had some time so I thought I’d make some focaccia.

I started with 1 and 1/3 cups warm water, a little honey, and a tablespoon of dry active yeast. Once the yeast activated I added about 3 cups of flour, about 1/3 of a cup of olive oil, and a pinch of salt (since we’re going to top the bread with course salt I wanted to keep rest of it a little less salted).

Once the dough came together a kneaded it for about 10 minutes to develop the gluten. Then I shaped it into a ball, popped it back into the mixing bowl and covered it with tea towel.

Once the dough doubled in size I kneaded it again and reshaped, leaving it covered on the floured counter. I turned to oven on to 400*.

Once it doubled in size again I rolled it out into a disc, about 2 inches thick. Then I poked it with fingers to create small wells all over the dough for some additional olive oil. I sprinkled the dough with some course truffle salt, and put it into the over on a baking sheet.

While the bread was baking (about 20 minutes), I quickly pulled together one of my very favourite egg dishes - Shakshuka.

I sliced half the shallot one large clove of garlic and fried them in some olive oil. Once they were browned I pulled them out fo the oil and set them aside. Minced the rest of the shallot and another clove of garlic and put them into the oil and turn the element down to low and cooked them till the shallots were translucent then added some dried red chilies.

I added about a cup of strained San Marzano tomatoes.

Once it was hot I made small wells in the sauce and dropped in the eggs.

I turned the heat up to medium and covered it with a lid. After 3-4 minutes the eggs are cooked, I dolloped in some plain yogurt, scattered the crispy shallot and garlic on the top, then sprinkled a little parsley on it.

I made a cup of spearmint green tea, sliced up some of the warm focaccia.