Kimchi Cheese Focaccia


Apr 13, 2023

1 min read

125 gr Bread Flour​ 
125 gr Water
500 gr Plain Flour​ 
300 gr Water​ 
40 gr Olive Oil​ 
2 gr Instant yeast​ 
11.5 gr Salt​ 
250 gr Poolish​
200 gr Anchor Extra Stretch+ Mozzarella​ 
100 gr Anchor Cheddar (grated)
250 gr Kimchi 
Shishito Pepper Mayonnaise ​
100 gr Mayonnaise​ 
20 gr Korean Wrinkled Green Pepper
  1. In a bowl, prepare poolish by mixing 125g bread flour and 125g water. Ferment for 12-15 hours at 22°C. ​ 
  2. In a mixer with dough hook attachment, add all ingredients from “Dough” portion. Mix on low speed for 3 minutes, then medium speed for 7 minutes. Conduct windowpane test. Ideal dough temperature should be 24°C to 28°C.​ 
  3. Round dough and cover with clingfilm, let ferment at room temperature for 2 hours. ​ 
  4. Using a rolling pin, roll dough to 15cmX20cm, thickness of 2cm. ​ 
  5. Transfer dough to tray brushed with olive oil.​ 
  6. Proof dough at 35°C and 80% RH for 30-45 minutes. ​ 
  7. Dock dough surface with fingertips.​ 
  8. Brush olive oil, evenly distribute kimchi all over dough and sprinkle AES+ and cheddar. ​ 
  9. Bake at 165°C convection oven for 18-20mins until golden brown. ​ 
  10. Let cool on wire rack. ​ 
  1. Roast pepper at 200°C until outer skin is charred.​ 
  2. Peel off the burnt outer skin and blend the pepper to a smooth paste.​ 
  3. Mix 100g mayonnaise and 20g pepper paste well and transfer to piping bag. ​ 
  4. Drizzle over baked kimchi focaccia. 



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