1. Prepare the Yeast:
   • If using instant yeast, skip this step and mix it directly into the flour and salt.
   • If using active dry yeast, mix it with warm water and sugar. Let it sit for 5 minutes - if it’s bubbly and foamy, your yeast is good to go!
2. Make the Dough:
   • In a large bowl, combine the flour and salt.
   • Gradually pour in the yeast mixture and mix until you get a sticky dough (this is normal!).
   • Cover the bowl with cling film or a clean kitchen towel and let it rise for 1 hour, until it doubles in size.
3. Prepare the Baking Tray:
   • Once the dough has risen, punch out the air.
   • Drizzle olive oil over a baking tray and sprinkle with semolina or polenta to prevent sticking.
   • Transfer the dough onto the tray and gently spread it out. If it resists, don’t worry - it will slowly spread on its own.
   • Cover again and let it rise for another hour.
4. Prepare the Kimchi:
   • While the dough rests, remove excess liquid from the kimchi by either squeezing it well or lightly sautéing it with olive oil until slightly charred. This prevents the bread from getting soggy.
5. Assemble & Bake:
   • After the second rise, preheat your oven to 220°C (430°F).
   • Scatter the kimchi and spring onions over the dough.
   • Use your fingers to gently press dimples into the dough, pushing some toppings into the indentations.
   • Drizzle with olive oil and sprinkle with a little salt.
   • Bake for 25-30 minutes, until golden brown. Some kimchi edges may get a little charred—that’s extra flavour!
6. Cool & Enjoy:
   • Let the focaccia cool slightly before slicing. Best enjoyed warm! 😋

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FAQs

1. Can I use active dry yeast instead of instant yeast?
Yes! Just remember to activate active dry yeast by mixing it with water and sugar, and letting it sit for 5 minutes until bubbly and foamy. If using instant yeast, you can skip this activation step and mix it directly into the flour and salt.

2. Why is my dough so sticky?
The dough for focaccia is typically sticky and loose. This hydration helps create a soft, airy texture. Resist the urge to add more flour, as it could result in denser focaccia. The stickiness will be easier to handle after the dough has rested and risen.

3. How do I get my focaccia dough to spread on the tray?
After the first rise, place the dough on the prepared baking tray and gently stretch it. If it’s difficult to spread, let it rest for 5-10 minutes; the dough will relax, making it easier to handle.

4. How can I make sure my kimchi won’t make the dough soggy?
To prevent sogginess, squeeze out as much liquid as possible from the kimchi, or lightly sauté it in olive oil to remove excess moisture. This keeps the dough crisp while still giving you that delicious kimchi flavor.

5. Can I add other toppings besides kimchi and spring onions?
Absolutely! Feel free to get creative with toppings. You could add sesame seeds, sliced garlic, or chilli flakes for an extra kick, or even sprinkle shredded cheese on top for added flavor.

6. What’s the best way to store leftover focaccia?
Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat in the oven or toaster for best results.

7. How do I get that perfect focaccia texture?
Make sure to dimple the dough with your fingers just before baking. This creates those iconic pockets and helps to evenly distribute the toppings and olive oil, giving focaccia its signature fluffy yet chewy texture.

8. Can I make the dough in advance?
Yes! You can let the dough rise in the fridge overnight for a slower fermentation, which also enhances flavour. Simply bring the dough to room temperature before shaping and letting it rise for the second time.

9. My kimchi burned slightly – is that okay?
Yes! Kimchi may char a little during baking, adding a caramelised, smoky flavour that complements the bread. If you prefer, you can cover the focaccia with foil for the last 5-10 minutes of baking to reduce charring.

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