Kimchi Chili Oil Focaccia
Kimchi Chili Oil Focaccia
Prep time: 1 HourCook time: 30 MinInactive time: 26 HourTotal time: 27 H & 30 M
Spicy focaccia topped with kimchi and D'arce chili oil
Ingredients
- 500g bread flour
- 10g salt
- 8g instant yeast
- 455g water
- 1.5 cup kimchi
- high quality olive oil
- Tapped D'arce Chili Oil
- canned corn
- chives
Instructions
Focaccia Dough
- Mix flour, salt, instant yeast, and water in a mixing bowl. Mix together until you form a wet dough.
- Cover and let it rest at room temperature for 30 minutes, then fold.
- Let the dough chill inside the fridge for 24-72 hours. The proofing and fermentation of the dough will happen all in your fridge. Like sourdough baking, we want to slow ferment for maximum flavor!
Assembling Focaccia
- Finely chop the kimchi and saute in olive oil until the kimchi is translucent. Set aside.
- Take dough out of the fridge and place it on a well-oiled large sheet pan or focaccia vessel. Ensure the pan is large enough because the dough will rise even more as it undergoes its final proofing.
- Set dough aside and let it proof for another 2-3 hours.
- Pre-heat oven to 500F.
- Dimping: Drizzle Tapped D'arce Chili Oil on top of the dough. Dimple the dough using your fingers. Don’t get too aggressive with it, just show it some love and massage the dough from top to bottom. You should see little bubbles popping out of the dough.
- Top the dough with sautéed kimchi, corn, chives, and a little more olive oil.
- Place the dough in the oven and bake for 25-30 minutes at 500F. It will be ready once the dough becomes nice and brown.
- Take the focaccia out of the oven and eat it while it's hot and steamy (warning: risk of burning the roof of your mouth) or let it rest on a wire rack for about an hour to let the bread cool a little bit, but where is the fun in that? Enjoy!
