Korean-style Focaccia

Ingredients

While the original Italian focaccia is typically seasoned with herbs and olive oil, our Korean adaptation incorporates traditional Korean ingredients such as kimchi, gochujang (red chili paste), and sesame oil. These additions infuse the bread with a delightful spiciness and umami flavor, giving it a distinct Korean twist. We alse have the original recipe for Focaccia, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 100g (3.5 oz) kimchi, finely chopped 100g (3.5 oz) kimchi, finely chopped
• 2 tbsp gochujang (Korean red chili paste) 2 tbsp gochujang (Korean red chili paste)
• 2 tbsp sesame oil 2 tbsp sesame oil
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds 1 tbsp toasted sesame seeds
• Additional vegetable oil for greasing Additional vegetable oil for greasing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add warm water to the dry ingredients while stirring with a wooden spoon until a sticky dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the risen dough and transfer it to a greased baking sheet.
7. 7.
   Gently press and stretch the dough to fit the baking sheet, creating a rectangular shape.
8. 8.
   Spread the chopped kimchi evenly over the dough, followed by the gochujang.
9. 9.
   Drizzle the sesame oil and vegetable oil over the top, ensuring the entire surface is covered.
10. 10.
    Sprinkle the toasted sesame seeds on top.
11. 11.
    Bake in the preheated oven for 20-25 minutes or until golden brown.
12. 12.
    Remove from the oven and let it cool slightly before slicing and serving.

Treat your ingredients with care...

• Kimchi — Ensure the kimchi is finely chopped to evenly distribute the flavors throughout the focaccia.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Sesame oil — Use toasted sesame oil for a stronger nutty flavor.

Tips & Tricks

• For a crispier crust, brush the top of the focaccia with olive oil before baking.
• Experiment with different toppings such as sliced scallions, shredded carrots, or pickled radish for added texture and flavor.
• Serve the Korean-style focaccia as an appetizer or alongside Korean BBQ for a unique twist.

Serving advice

Serve the Kimchi-infused Focaccia warm or at room temperature. It pairs well with Korean soups, stews, or as a standalone snack.

Presentation advice

To enhance the presentation, sprinkle some extra toasted sesame seeds and garnish with fresh cilantro or thinly sliced green onions before serving.