Kimchi Focaccia

Serving Size 4

Prep Time 20 mins

Cook Time 20 mins

Difficulty Easy

Ingredients

Inspired by: Daen’s Kitchen

  • 700 g flour
  • 680 g lukewarm water (100 degrees F / 34 degrees C) – 95% hydration
  • 7 g dry yeast
  • 12 g fine sea salt
  • 1 tsp honey (optional)
  • 60 g extra virgin olive oil
  • 2 green onions, chopped 
  • ½ package Nasoya Spicy Kimchi, chopped 
  • Calabrian chili olive oil, for drizzling

Preparation

  1. Start by stirring lukewarm water, yeast, and honey in a medium bowl with a whisk. Wait for about 5 minutes until the mixture becomes frothy, signaling that the yeast is ready.
  2. In a different large bowl, whisk flour and salt. Then, pour in the yeast mixture, stirring with a spoon or your hands to form a wet, sticky dough without dry spots. Cover the bowl with plastic or a damp cloth for 10 minutes.
  3. Afterward, with damp hands, stretch a piece of the dough and fold it across itself. Turn the bowl and repeat this action three more times, covering the dough again for another 10 minutes. This is the stretch and fold method and it will strengthen your dough.
  4. Continue this stretching and folding process until the dough shapes into a ball.
  5. Coat a new bowl with 20g of olive oil, place the dough inside, and cover it tightly with plastic. Let it rest in the fridge between 18 to 72 hours; this is the first proof.
  6. Oil a baking tin with another 20g of olive oil. Move the dough there, gently stretching it to a rough rectangle, but not to the tin's edges—it will spread as it rises. Protect it with a damp cloth and let it rise for 2 to 3 hours in a warm spot.
  7. Preheat your oven to 200°C (390°F).
  8. After the rise, dimple the dough with your fingers. Sprinkle kimchi and green onions on top, drizzle with 2 tablespoons of calabrian chili oil, and season with flaky sea salt. Bake for 30 minutes until golden on top.

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