1. If using instant yeast, skip this step and mix directly into flour and salt. Otherwise, activate the yeast by mixing it with the water and sugar. Let this sit for 5 minutes; good yeast will produce lots of bubbles and a foamy surface.
2. Place the flour and salt in a large bowl. Gradually add the yeast mixture to the flour. You will get a very sticky dough, which is totally fine. Cover with cling film or a clean kitchen towel and let rise for an hour until doubled in size.
3. Once risen, punch out the air and deflate the dough. Drizzle a tablespoon or so of olive oil over a baking tray and sprinkle evenly with semolina or polenta.
4. Scrape and place the dough onto the baking tray. Spread and flatten the dough a bit so it fills the tray. If it’s hard to spread, it will spread itself slowly. Cover again and let the dough rise for another hour.
5. While the dough is resting, either squeeze the kimchi well to remove excess liquid, or sauté the kimchi with some olive oil to evaporate excess water, until slightly charred.
6. After the dough rises for the second time, preheat the oven to 220°C. Sprinkle the kimchi and spring onions over the top of the dough. Gently press your fingers into the dough to create dimples all over, and push some toppings into those. Drizzle on some more olive oil and a little salt.
7. Bake for 25-30 minutes, until golden brown. Some kimchi may be slightly burnt, but that just adds more flavour! Let it cool a little before slicing and enjoy 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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