Flavored pan focaccia
Kimchi & Scallion Focaccia (Korean-Inspired)
Tangy, spicy drained kimchi and scallion caramelizing into a tall focaccia with a savory, gently funky, sesame-touched finish.
- Total
- 11.1 hr
- Hands-on
- 25 min
- Hydration
- 74%
- Skill
- intermediate
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Drain and chop kimchi, cut the dough salt (about 1.4%), then bake a 74% hydration focaccia (500 g flour, 370 g water, 7 g salt, 4 g yeast, olive oil) topped with the drained kimchi and scallion at 230°C/450°F for 20–24 minutes, finishing with sesame.
Why this works
Kimchi carries a lot of brine, so squeezing it dry stops it steaming the crumb, and reducing the dough salt to about 1.4% offsets kimchi's own saltiness. Baking concentrates its tang and chars the edges, while a splash of its own juice brushed on after the bake restores brightness lost to the oven.
The schedule
~35m hands-on of 11.1h total · same day
- Mix & fold · 35m
- Bulk ferment · 2h
- Proof · 8h
- Bake · 22m
- Cool · 10m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Drain the kimchi
Roughly chop the kimchi and squeeze it firmly over a bowl to release the brine; reserve a tablespoon or two of the juice. Toss the squeezed kimchi with the sesame oil.
Look for: The kimchi should feel damp but not dripping — no puddle left when you set it down. This is what keeps the crumb from going soggy.
Avoid: Do not skip draining: kimchi is very wet and salty and would steam and over-salt the bread.
- 2
Mix the dough
Whisk flour and yeast; add water and 25 g olive oil, then the reduced 7 g salt. Mix to a wet, shaggy dough with no dry flour.
Look for: Loose and sticky, clinging to the bowl.
Avoid: Use only 7 g salt — the kimchi contributes plenty.
- 3
Bulk ferment with folds
Do 2–3 stretch-and-folds over the first 90 minutes, then let rise until nearly doubled.
Look for: Bubbly, airy and extensible.
- 4
Pan and proof
Oil a 30×40 cm sheet pan. Stretch the dough to the edges (rest and repeat if it resists). Proof until puffy, about 1 hour.
Look for: The dough fills the pan and jiggles when nudged.
- 5
Dimple, top and bake
Dimple with oiled fingertips. Scatter the drained kimchi and some scallion across the surface (in clusters, with bare dough between), and bake at 230°C/450°F for 20–24 minutes until the kimchi edges char.
Look for: Kimchi edges frizzle and darken; the exposed crumb browns and puffs.
- 6
After baking
Brush the hot bread with a little of the reserved kimchi juice, then scatter the fresh scallion and toasted sesame seeds.
Look for: The juice revives the tang cooked off in the oven; raw scallion and sesame stay bright.
What good looks like
- Crumb: Open and tender, tangy where the kimchi sits.
- Crust: Crisp oiled base; charred, ruddy kimchi top.
- Height: About 3 cm tall.
- Color: Deep gold crumb with darkened kimchi edges.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Soggy, pale top | Kimchi added still wet | Squeeze the kimchi firmly and toss with sesame oil before topping. |
| Too salty | Full-salt dough plus salty kimchi | Keep the dough at ~1.4% salt (7 g) as written. |
| Flat, cooked-out flavor | All tang lost in the oven | Brush a little reserved kimchi juice on after baking and add fresh scallion. |
Storing & reheating
Storage: Best the day it is baked. Refrigerate up to 2 days.
Reheating: Warm in a 200°C/400°F oven 4–5 minutes; refresh with a touch of kimchi juice and fresh scallion.
Contains wheat/gluten and sesame. Kimchi often contains fish/shellfish (fish sauce, salted shrimp) — use vegan kimchi to avoid.
Tools & ingredients for this focaccia
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Core pantry
- Bread flour (opens Amazon) ↗ — High-protein bread flour or Italian “00” both work.
- Fine sea salt (opens Amazon) ↗ — Fine sea salt for the dough.
- Instant yeast (opens Amazon) ↗ — Instant (or active dry) yeast keeps for months.
- Extra-virgin olive oil (opens Amazon) ↗ — Use a good EVOO you like the taste of.
- Seeds (opens Amazon) ↗ — Keep sealed; toast for flavor.
Fresh — buy local
- Kimchi (opens Amazon) ↗ — Refrigerated; drain well before using.
- Onions (opens Amazon) ↗ — A kitchen staple; buy fresh.
You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.
Frequently asked
- Is this a Korean bread?
- No. It is an Italian focaccia finished with Korean kimchi and scallion. It is not a traditional Korean bread such as a kimchi-jeon (pancake) or hoppang bun.
- What kind of kimchi works best?
- Well-fermented, tangy napa cabbage (baechu) kimchi. Very fresh kimchi has less depth; older, sourer kimchi caramelizes and tastes best here. Drain either one well.
Keep baking
In these collections
Source: https://www.focacciarecipe.com/recipes/kimchi-scallion-focaccia · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.