Kimchi x Gochujang Focaccia
Directions
- 1Add yeast, sugar and warm water to a small bowl and mix. Set aside for 10-15 mins or until foamy.
- 2To a large mixing bowl, add the flour and salt, then add the yeast mixture, kimchi liquid and gochujang. Mix with a spatula until a wet dough forms, lifting and pressing the dough against the sides of the bowl for about 5 minutes.
- 3Add in 30ml of the chilli oil and use your hands to squeeze this into the dough until combined.
- 4Add a bit of the remaining chilli oil to a clean bowl and add your dough to the bowl. Cover and rest for 30 minutes, then using your hands fold the dough over itself 4 times, turning 90 degrees after each fold. Rest for another 30 minutes then repeat the folds. Rest for a further 30 minutes then do a last set of folds.
- 5Add some chilli oil to a lined 8 inch/20cm square baking tin and place dough into the tin. Stretch the dough out to fill the whole tin using the back of your fingers/knuckles. Cover the tin and proof dough until it is puffy and jiggly (about 1-1.5 hours).
- 6Preheat oven to 220C. When the dough has proved, use oiled fingers to create dimples in the dough - pressing down to the bottom of the tin.
- 7Mix kim chi with spring onions and scatter over the top of the dough, finishing with some sesame seeds, flakey salt and the remaining chilli oil.
- 8Bake on a lower rack in the oven for 25-30 minutes or until golden brown (the kimchi will char - don't worry you want this!). Remove focaccia from tin, cool on rack and then slice and serve!
Ingredients
- 320 g flour
- 1 tsp salt
- 1 tsp yeast
- 1 tsp sugar
- 0.5 tsp salt
- 180 ml warm water
- 50 ml kimchi liquid
- 50 g gochujang
- 60 ml chilli oil
- 80 g kimchi
- 1 spring spring onion green
- 0 sesame seeds
Equipment
small bowllarge mixing bowlspatula8 inch/20cm square baking tinoven
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