Zaalouk Focaccia: A Moroccan Twist on a Classic Italian Delight

If you’ve ever indulged in the luxurious Moroccan Hair Care Trio, you know that the secret to true beauty lies in nourishing, layering, and embracing what feels natural. Just like that, this Zaalouk Focaccia combines two worlds—Moroccan flavors and Italian tradition—into a dish that nurtures your taste buds with each bite. Inspired by my travels to Florence and my love for Moroccan cuisine, this focaccia brings together the pillowy goodness of Italian dough with the smoky, flavorful bite of zaalouk, a traditional Moroccan eggplant dip. Trust me, this fusion will elevate your focaccia game to new heights!

Serves: 8-10 slices

Ingredients:

For the Focaccia:

• 2 teaspoons Dry Yeast
• 1 ½ teaspoons Caster Sugar
• 300g Plain Flour (plus extra for flouring)
• 7 tablespoons Extra Virgin Olive Oil (divided)
• 1 teaspoon Salt
• 160-200 ml Warm Water

For the Zaalouk Topping:

• One quantity of your favorite Zaalouk recipe (this typically includes ingredients like roasted eggplants, tomatoes, garlic, olive oil, and spices)

To Garnish:

• A handful of Fresh Coriander, chopped
• Crumbled Feta Cheese

For the Dressing:

No additional dressing is needed—just drizzle with extra olive oil and top with fresh herbs and feta for that finishing touch.

Method:

1. Activate the Yeast:
   In a small bowl, add ¼ teaspoon of sugar to the dry yeast and pour in a tablespoon of warm water. Stir with a fork and leave it to sit for 5 minutes, allowing the yeast to activate.
2. Prepare the Dough:
   In a large mixing bowl, combine the flour, remaining sugar, and salt. Add 3 tablespoons of olive oil, the activated yeast mixture, and 160 ml of warm water. Mix everything together to form a soft dough. The dough should feel a bit tacky but not sticky. If the dough is too dry, add warm water one tablespoon at a time until the right consistency is achieved. If too sticky, add more flour.
3. Knead the Dough:
   Lightly flour a work surface and knead the dough for 10 minutes until it becomes smooth and elastic. Test the dough by pressing it with your finger—if it bounces back, it’s ready. Grease an 18cm square baking tin with 1 ½ tablespoons of olive oil, then place the dough inside. Drizzle another 1 ½ tablespoons of olive oil over the top, flipping the dough a few times to coat both sides. Cover the tin with cling film and leave the dough to rise for 1 hour in a warm place until it almost doubles in size.
4. Shape and Rest:
   Use your hands to stretch the dough to fit the pan, then use your fingers to dimple the dough. Spread the zaalouk generously over the dough, covering the surface evenly. Drizzle the remaining tablespoon of olive oil over the zaalouk. Cover with cling film and let the dough rest for another 30 minutes in a warm place, allowing it to puff up slightly.
5. Bake the Focaccia:
   Preheat the oven to 220°C (420°F). Once the dough has rested, transfer the pan to the oven and bake for 15-18 minutes, or until the focaccia is golden around the edges and a wooden cocktail stick inserted in the center comes out dry. Carefully remove the focaccia from the tin and let it cool for 15 minutes.
6. Garnish and Serve:
   Once cooled, garnish with fresh chopped coriander and crumbled feta. Slice into pieces and serve warm!

Conclusion:

This Zaalouk Focaccia is a wonderful blend of soft, pillowy focaccia dough and the rich, smoky flavor of Moroccan zaalouk. Whether you're serving it as a snack or pairing it with your favorite Mediterranean dishes, this recipe will surely wow your guests. It’s a delicious twist on a classic that combines the best of both worlds—just like the Moroccan Hair Care Trio brings out the best in your hair.

I hope you enjoy this recipe as much as I did creating it. Be sure to share your feedback with us—let us know how it turned out, and feel free to add your own spin to it! Tag us in your photos and share your thoughts online. Happy baking!