Kimchi & Gochujang Swirl Focaccia with Toasted Sesame

Kimchi & Gochujang Swirl Focaccia with Toasted Sesame ingredients

• 3.5 cups All-purpose flour
• 1.5 cups Warm water (105-115°F)
• 2.25 tsp Active dry yeast
• 1 tsp Granulated sugar
• 1.5 tsp Fine sea salt
• 1/4 cup Extra virgin olive oil
• 1 cup Kimchi, well-drained and roughly chopped
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Toasted sesame oil
• 1 tbsp Toasted sesame seeds
• 2 tbsp Scallions, thinly sliced, for garnish

How to make Kimchi & Gochujang Swirl Focaccia with Toasted Sesame

1. Prepare the Dough: In a large bowl, combine the 1.5 cups of warm water, 2.25 tsp of active dry yeast, and 1 tsp of granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active. Stir in the 1/4 cup of olive oil and 1.5 tsp of fine sea salt. Gradually add the 3.5 cups of all-purpose flour, mixing with a wooden spoon or your hands until a shaggy, sticky dough forms.
2. First Proof: Drizzle a clean, large bowl with olive oil. Transfer the dough to the oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
3. Prepare Kimchi Swirl Mixture: While the dough rises, combine the 1 cup of well-drained and roughly chopped kimchi with the 2 tablespoons of gochujang and 1 tablespoon of toasted sesame oil in a small bowl. Mix thoroughly to create a spicy, savory paste.
4. Prepare Pan: Drizzle a generous 2 tablespoons of olive oil into a 9x13-inch baking pan. Transfer the risen dough to the prepared pan and gently stretch it to fill the pan, being careful not to deflate it completely. If it springs back, let it rest for 10 minutes, then continue stretching.
5. Second Proof & Dimpling: Cover the pan loosely with plastic wrap and let the dough rise for another 30-60 minutes, or until noticeably puffy. Preheat your oven to 400°F (200°C) during the last 15 minutes of proofing.
6. Add Kimchi Swirl: Gently press your fingertips all over the dough to create deep dimples. Spoon small dollops of the kimchi mixture into the dimples and spread it lightly over the surface of the focaccia, creating a "swirl" effect.
7. Bake: Bake for 25-30 minutes, or until the focaccia is golden brown on the edges and cooked through. The internal temperature should be around 200-210°F (93-99°C).
8. Finish and Serve: Remove the focaccia from the oven. Immediately sprinkle with 1 tablespoon of toasted sesame seeds and 2 tablespoons of fresh scallions. Let the focaccia cool slightly in the pan for 10 minutes before transferring it to a cutting board and slicing. Serve warm.

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