Focaccia with kimchi and gochujang

Vegan bake Baking piquant
Total: 4 hr | Active: 30 min.
vegan, lactose-free

Italy meets Korea! Pillowy-soft focaccia meets the fiery heat of gochujang and kimchi for a superior taste sensation. Don't miss out on this unique fusion – give it a try now!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 16 pieces

Kimchi
120 g kimchi
Dough
500 g white flour
1 ½ tsp salt
½ cube yeast (approx. 20 g), crumbled
3 ¾ dl water
80 g Gochujang paste (chili paste)
2 tbsp sunflower oil
To shape
a little  oil, for brushing
Topping
2 tbsp sunflower oil
1 tbsp water
1 tbsp black sesame seeds
½ tsp sea salt

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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