Kimchi & Bacon Focaccia
Kimchi & bacon on fluffy focaccia - a combination you never knew you needed!
This is a unique fusion bread that combines the savoury, tangy flavours of kimchi with the classic Italian focaccia. Imagine a fluffy focaccia base, studded with vibrant red kimchi and flecked with fresh green onions, in between salty pieces of bacon. Here's why it's something you should make asap!
- Health: Kimchi adds a burst of fermented goodness to the focaccia. Its spicy, tangy notes complement the savoury richness of the bread beautifully.
- Texture: The soft, airy focaccia is dotted with bits of crunchy kimchi, creating a delightful contrast in textures.
- Appearance: The vibrant red of kimchi against the golden brown of the focaccia makes it a feast for the eyes as well.
This kimchi focaccia can be enjoyed on its own as an appetiser, or paired with cheese, meats, or dips for a more substantial meal.
Whether you're a kimchi enthusiast or simply looking for a new and exciting bread experience, it's a delicious and visually stunning way to elevate your focaccia game!
Ingredients
- 500g strong bread flour
- 2 tsp salt
- 2 tsp yeast, preferably instant yeast (otherwise, read step 1 for activating yeast)
- 1 tsp granulated sugar
- 400ml warm water
- A few tbsps of olive oil
- 1 tbsp semolina or polenta
- 100g kimchi, roughly chopped
- 2 slices of bacon (optional)
- Handful of spring onions, roughly chopped
Pair it with
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Video demonstration
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