Kimchi Cheese Focaccia
Recipes
1 min read
Ingredients
Poolish
| 125 | gr | Bread Flour |
|---|---|---|
| 125 | gr | Water |
Dough
| 500 | gr | Plain Flour |
|---|---|---|
| 300 | gr | Water |
| 40 | gr | Olive Oil |
| 2 | gr | Instant yeast |
| 11.5 | gr | Salt |
| 250 | gr | Poolish |
Topping
| 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 |
Method
Focaccia:
- In a bowl, prepare poolish by mixing 125g bread flour and 125g water. Ferment for 12-15 hours at 22°C.
- 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.
- Round dough and cover with clingfilm, let ferment at room temperature for 2 hours.
- Using a rolling pin, roll dough to 15cmX20cm, thickness of 2cm.
- Transfer dough to tray brushed with olive oil.
- Proof dough at 35°C and 80% RH for 30-45 minutes.
- Dock dough surface with fingertips.
- Brush olive oil, evenly distribute kimchi all over dough and sprinkle AES+ and cheddar.
- Bake at 165°C convection oven for 18-20mins until golden brown.
- Let cool on wire rack.
Mayonnaise:
- Roast pepper at 200°C until outer skin is charred.
- Peel off the burnt outer skin and blend the pepper to a smooth paste.
- Mix 100g mayonnaise and 20g pepper paste well and transfer to piping bag.
- Drizzle over baked kimchi focaccia.
