Flavored pan focaccia
Miso, Scallion & Sesame Focaccia (Japanese-Inspired)
Savory-sweet miso butter melting into a tall focaccia, scattered with scallion and toasted sesame for a deeply umami, nutty finish.
- Total
- 11 hr
- Hands-on
- 20 min
- Hydration
- 74%
- Skill
- beginner
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Cut the dough salt (about 1.4%) to account for salty miso, bake a 74% hydration focaccia (500 g flour, 370 g water, 7 g salt, 4 g yeast, olive oil) at 230°C/450°F for 20–24 minutes with sesame on top, then brush with miso butter and scatter scallions.
Why this works
Miso is roughly 10–12% salt, so it seasons the surface heavily; reducing the dough salt to about 1.4% keeps the whole bread from turning over-salted. Whisking miso into butter lets it spread thin and caramelize evenly, and adding most of the scallion after baking keeps it fresh and green rather than scorched.
The schedule
~30m hands-on of 11h total · same day
- Mix & fold · 30m
- Bulk ferment · 2h
- Proof · 8h
- Bake · 22m
- Cool · 10m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Make the miso butter
Whisk the softened butter with the white miso and sesame oil until smooth and spreadable. Set aside.
Look for: Smooth, pale-tan and glossy — no lumps of miso.
- 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 here, not the usual 10 g — the miso topping is salty.
- 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. Dot about half the miso butter over the surface, scatter the sesame seeds and a little of the scallion, and bake at 230°C/450°F for 20–24 minutes.
Look for: The miso browns to a savory-sweet lacquer and the sesame toasts a shade darker.
Avoid: Watch the last few minutes — the sugars in miso can darken quickly.
- 6
After baking
While hot, brush or dot on the remaining miso butter so it melts in, then shower with the reserved fresh scallions.
Look for: The bread soaks up the second hit of miso butter; the raw scallions stay crisp and green.
What good looks like
- Crumb: Open, tender and buttery.
- Crust: Crisp oiled base; lacquered, sesame-flecked top.
- Height: About 3 cm tall.
- Color: Deep amber where the miso caramelizes.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Too salty overall | Full-salt dough plus salty miso | Keep the dough at ~1.4% salt (7 g) as written; the miso supplies the rest. |
| Miso topping scorched and bitter | Baked too long or too hot with all the butter on early | Use half the miso butter during the bake and add the rest after; watch the final minutes. |
| Scallions burnt and stringy | All added before baking | Reserve most of the scallion for the after-baking step. |
Storing & reheating
Storage: Best the day it is baked. Refrigerate up to 2 days.
Reheating: Warm in a 190°C/375°F oven 4–5 minutes; add fresh scallions after.
Contains wheat/gluten, soy (miso), sesame, and dairy (butter). Use plant butter to avoid dairy.
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.
Specialty ingredients
- Miso (opens Amazon) ↗ — Keeps for months refrigerated.
Fresh — buy local
- 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
- Why less salt in the dough?
- Miso is about 10–12% salt, so brushing it on seasons the surface heavily. Dropping the dough to roughly 1.4% salt keeps the finished bread balanced rather than over-salted.
- Which miso should I use?
- White (shiro) miso is mild and slightly sweet and browns beautifully. Red miso is stronger and saltier — usable, but reduce the amount.
Keep baking
In these collections
Source: https://www.focacciarecipe.com/recipes/miso-scallion-sesame-focaccia · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.