Kimchi Focaccia
Korean-Italian fusion focaccia with kimchi and gochujang
Bread
Yield: 4 servings
Recipe
Ingredients
- 250g Plain flour
- 50g Wholemeal flour
- 225g Water
- 30g Kimchi brine
- 7.5g Gochujang
- 6g Salt
- 3g Instant dry yeast
- 11g Olive oil
- 75g Chopped kimchi (for topping)
- as desired Optional toppings: scallions, sesame seeds, gochugaru, togarashi
Method
- 1. Mix water, yeast, brine, gochujang, oil, and salt.
- 2. Add wholemeal flour, mix.
- 3. Add plain flour, mix.
- 4. Cover and place in fridge.
- 5. Every 15 mins, do coil folds (4 times total).
- 6. Leave in fridge for 18-36 hours.
- 7. Oil pan. Gently fold dough once more, place in pan.
- 8. Bring to room temp for 2-4 hours.
- 9. Dimple and top with chopped kimchi and optional toppings.
- 10. Bake at 230°C for 18-22 minutes.
- 11. Brush with olive oil.