Kimchi x Gochujang Focaccia
Two things I love - carbs and spicy foods. Decided to get the best of both worlds by making this absolutely delicious chilli-spiked focaccia - infused with the flavours of kimchi, gochujang and chilli oil.
Ingredients
Directions
- 1
Add the yeast, sugar and warm water to a small bowl and mix. Set aside for 10-15 mins or until foamy.
- 2
Add the flour and salt to a large mixing bowl, 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.
- 3
Add in 30ml of the chilli oil and use your hands to squeeze this into the dough until combined.
- 4
Add 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.
- 5
Rest for another 30 minutes then repeat the folds.
- 6
Rest for a further 30 minutes then do a last set of folds.
- 7
Add 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.
- 8
Cover the tin and proof dough until it is puffy and jiggly (about 1-1.5 hours).
- 9
Preheat oven to 220C.
- 10
When the dough has proved, use oiled fingers to create dimples in the dough - pressing down to the bottom of the tin.
- 11
Mix 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.
- 12
Bake 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!).
- 13
Remove focaccia from tin, cool on rack and then slice and serve!
