Kimchi and Scallion Focaccia
6
18 hours
20 minutes
A light, golden focaccia that draws on the slow fermentation of an overnight dough. Stir-fried kimchi brings warmth and depth, while scallions soften and caramelize across the surface. The edges are crisp, the center airy, and the flavor quietly layered — savory, nutty, and just a little spicy.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon instant yeast
- 1 cup (225g) warm water
- 2 tablespoons sesame oil, plus more for drizzling
- ½ cup finely chopped, well-drained kimchi
- 1 tablespoon kimchi juice
- 2 scallions, thinly sliced
- Flaky salt, for finishing
Directions
- In a medium bowl, whisk together the flour, salt, and yeast. Add the warm water and 1 tablespoon of sesame oil, stirring until a wet, sticky dough forms. Cover tightly and refrigerate overnight, or for at least 8 hours.
- The next day, heat 1 tablespoon of sesame oil in a small pan over medium heat. Add the chopped kimchi and cook for 2–3 minutes, until slightly caramelized and fragrant. Stir in the kimchi juice and let it cool completely.
- Generously oil an 8x8-inch pan with sesame oil. Transfer the dough to the pan, folding it over on itself a few times to build tension. Let it rest for 2–3 hours at room temperature, until puffy and relaxed.
- Gently press the cooled kimchi into the surface of the dough. Scatter the scallions evenly, drizzle with sesame oil, and sprinkle with flaky salt.
- Bake at 425°F for about 25 minutes, until golden and crisp at the edges. Cool slightly before slicing. The crust should crackle; the crumb should stay tender and a little chewy.