Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Kimchi
Dough
To shape
Topping
Utensils
For a baking tin approx. 24 x 30 cm, lined with baking paper
How it's done
Kimchi
Drain the kimchi, retaining 3 tbsp of the juice. Finely chop the kimchi, cover and chill.
Dough
Mix the flour and salt in a bowl, mix in the yeast. Add water, gochujang paste, oil and the reserved kimchi juice, mix with a rubber spatula to form a moist dough. Cover the dough and leave to rise at room temperature for approx. 30 mins. Ease the dough away from the edge of the bowl on four sides using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise again at room temperature for approx. 30 mins. Repeat this step once more.
To shape
Brush the baking paper in the prepared baking tin with a little oil. Transfer the dough to the tin. Fold the dough over once from the top downwards and once from the bottom upwards. Turn over the dough, cover and leave to rise again for approx. 1.5 hrs.
Topping
Mix the oil and water well, drizzle over the dough. With oiled fingers, press small indentations into the dough. Top with the reserved kimchi, sesame and fleur de sel.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, leave the focaccia to cool on a rack.
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