There’s something invigorating about transforming simple ingredients into a delightful creation, especially when those ingredients happen to include the bold flavors of kimchi and bacon. I unearthed this Kimchi & Bacon Focaccia recipe during a cozy afternoon spent sifting through my pantry and dreaming up new culinary adventures. Imagine pulling a warm, golden loaf out of the oven, its surface glistening with olive oil and speckled with vibrant spring onions. Each bite is a delightful contrast: the chewy, airy bread mingling with the spicy tang of kimchi and the savory goodness of crispy bacon, if you choose to include it.
Perfect for those moments when you’re tired of the same old fast food options, this focaccia is both crowd-pleasing and easy to whip up at home. Whether you’re hosting friends for a gathering or simply indulging in a solo snack, every bite of this bread feels like a little celebration. So, roll up your sleeves and let’s dive into this flavorful recipe that transforms the everyday into something extraordinary!
Why You'll Love This Kimchi & Bacon Focaccia
- This Kimchi & Bacon Focaccia is a breeze to make, requiring minimal ingredients and simple steps that even novice bakers can master.
- The combination of savory bacon and spicy kimchi creates an explosion of flavor that will leave your taste buds dancing with joy.
- Its versatility allows you to enjoy it as a main dish, side, or snack, making it a perfect companion for any meal or gathering.
- With its golden crust and vibrant toppings, this focaccia is not only delicious but also visually stunning, ensuring it will be the star of any table.
Kimchi & Bacon Focaccia Ingredients
For the Dough
• 500 g strong bread flour – gives the focaccia a robust structure ideal for holding toppings.
• 2 tsp salt – enhances flavor and strengthens the dough.
• 2 tsp yeast – helps the dough rise, contributing to its light and airy texture.
• 1 tsp granulated sugar – feeds the yeast, promoting a beautiful rise.
• 400 ml warm water – activates the yeast for a successful dough.
For the Toppings
• To taste tbsps olive oil – adds richness and helps achieve a nice golden crust.
• 1 tbsp semolina or polenta – creates a delightful texture on the baking tray.
• 100 g kimchi, roughly chopped – delivers a spicy and tangy kick that makes the focaccia unforgettable.
• 2 slices bacon (optional) – offers a savory touch that pairs perfectly with the kimchi.
• Handful spring onions, roughly chopped – adds freshness and a pop of color.
How to Make Kimchi & Bacon Focaccia
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Combine Ingredients: In a large mixing bowl, mix the strong bread flour, salt, yeast, and granulated sugar until well combined. This forms the base for your delicious focaccia.
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Mix in Water: Gradually pour in the warm water while stirring until a dough begins to form. You’ll see the ingredients come together, creating a sticky mixture.
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Knead the Dough: Dust a clean surface with flour and knead the dough for about 10 minutes, until it’s smooth and elastic. This step is essential for developing gluten, which makes your focaccia airy.
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Let It Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm space until it has doubled in size, approximately 1 hour. This fermentation process enhances flavor and texture.
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Preheat the Oven: While the dough is rising, preheat your oven to 220°C (428°F), ensuring it’s hot and ready for baking.
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Incorporate the Goodness: Once risen, punch down the dough gently and knead in the chopped kimchi, crispy bacon (if using), and spring onions. This adds an exciting flavor profile to your bread.
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Shape the Dough: Shape the dough into a rectangle and transfer it onto a baking tray that’s sprinkled with semolina or polenta. This prevents sticking while adding a lovely texture.
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Dimple and Drizzle: Using your fingertips, create dimples all over the surface of the dough, then drizzle with olive oil for that rich flavor and to help it crisp beautifully in the oven.
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Rest Before Baking: Let the dough rest for an additional 30 minutes. This allows the flavors to meld and the dough to puff up slightly.
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Bake to Perfection: Place the tray in your preheated oven and bake for about 30 minutes, or until the bread is golden brown and sounds hollow when tapped.
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Cool and Serve: Once baked, allow the focaccia to cool slightly before slicing and serving. This enhances its texture and makes it easier to handle.
Optional: Serve with a sprinkle of flaky sea salt for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Kimchi & Bacon Focaccia
Room Temperature: Keep the focaccia in an airtight container at room temperature for up to 3 days. This maintains its softness and flavor.
Fridge: If you need it to last a bit longer, store it in the fridge for up to 5 days. Wrap it tightly in plastic wrap to avoid drying out.
Freezer: For longer storage, freeze slices of the focaccia in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: To enjoy your focaccia again, warm it in a preheated oven at 180°C (350°F) for about 10-15 minutes until heated through.
What to Serve with Kimchi & Bacon Focaccia?
Looking to create a memorable dining experience that will tantalize your taste buds and warm your heart?
- Garden Salad: A crisp mixed greens salad adds freshness, balancing the rich flavors of the focaccia with its bright vinaigrette.
- Savory Soup: Pair with a hot bowl of miso or wonton soup to soak up the aromatic flavors and enhance your meal’s warmth.
- Spicy Korean Fried Chicken: Add a touch of indulgence with crispy, spicy chicken that complements the kimchi in the focaccia beautifully.
- Pickled Vegetables: Serve alongside a colorful array of pickled veggies for a tangy crunch that contrasts perfectly with each slice of focaccia.
- Charcuterie Board: Elevate your spread with cured meats, cheeses, and olives, allowing everyone to create their own delicious bites that flow beautifully with the focaccia.
- Sparkling Water or Soju: Quench your thirst with refreshing sparkling water or a shot of soju, both helping to cleanse your palate and enhance savory flavors.
No matter how you choose to accompany this delightful Kimchi & Bacon Focaccia, your taste buds will surely thank you!
Make Ahead Options
These Kimchi & Bacon Focaccia are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the dough up to 24 hours in advance by following steps 1-4, then cover it tightly with plastic wrap and refrigerate to maintain freshness. The dough will continue to rise slowly in the fridge, keeping it just as delicious. You can also combine the kimchi, bacon (if using), and spring onions and store them separately in airtight containers for up to 3 days. When you’re ready to bake, simply let the dough come to room temperature, punch it down, knead in the toppings, and follow steps 7-11 for that warm, golden masterpiece. Enjoy the ease of a homemade treat with minimal effort!
Kimchi & Bacon Focaccia Variations
Feel free to take this delicious Kimchi & Bacon Focaccia and make it your own with these tempting twists!
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Vegan: Omit the bacon and replace with sautéed mushrooms for a savory, meaty texture.
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Spicy Kick: Mix in sliced jalapeños or a dash of chili flakes for an extra heat that complements the tanginess of kimchi.
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Herb-Infused: Fold in freshly chopped herbs like basil or cilantro into the dough, adding a delightful aroma and freshness that elevates every bite.
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Cheesy Delight: Sprinkle some grated cheese, like mozzarella or cheddar, on top before baking for an irresistible cheesy crust that perfectly pairs with the toppings.
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Gluten-Free: Use a gluten-free flour blend to cater to dietary needs—just adjust the liquid to get the right dough consistency.
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Mediterranean Twist: Swap the kimchi for sundried tomatoes and olives, offering a Mediterranean vibe that’s rich in flavor.
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Nutty Crunch: Add some toasted sesame seeds on top of the focaccia before baking for a nutty crunch that adds depth to each slice.
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Sweet & Savory: For a unique twist, drizzle some honey over the focaccia after it comes out of the oven, enhancing the balance of flavors beautifully.
Let your creativity flow in the kitchen—this focaccia is a canvas waiting for your culinary masterpiece!
Chef's Helpful Tips
- For the Kimchi & Bacon Focaccia, ensure your warm water is not too hot as temperatures above 50°C (122°F) can kill the yeast, preventing the dough from rising properly.
- When kneading the dough, focus on developing a smooth and elastic texture; under-kneading can result in a dense focaccia.
- For added flavor, consider letting the dough rise longer in a cooler area, which enhances the fermentation and depth of taste.
- Lastly, check for doneness by tapping the bottom of the focaccia; a hollow sound indicates it’s perfectly baked and ready to enjoy.
Kimchi & Bacon Focaccia Recipe FAQs
How do I choose the best kimchi for my Kimchi & Bacon Focaccia?
Absolutely! Look for kimchi that is vibrant and fresh, with crunchy vegetables and a spicy aroma. Ideally, it should be fermented for just a few weeks for a balanced flavor—too old, and it may be overly sour. If possible, choose a kimchi that is labeled “organic,” as it often has the best ingredients.
How should I store my leftover Kimchi & Bacon Focaccia?
Store your focaccia in an airtight container at room temperature for up to 2 days. If you want it to last longer, wrap it tightly in cling film or foil and keep it in the fridge for up to 5 days. Just make sure it’s completely cool before sealing to avoid moisture.
Can I freeze Kimchi & Bacon Focaccia, and if so, how?
Of course! To freeze your focaccia, wrap it tightly in plastic wrap to prevent freezer burn, and then cover it with aluminum foil for extra protection. This way, it can stay frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat in a preheated oven at 180°C (350°F) for about 10–15 minutes to restore its glorious crispiness.
What should I do if my focaccia dough isn’t rising?
Very good question! If your dough isn’t rising, it might be due to the yeast being inactive. Check that your yeast is fresh—do a quick test by mixing it with warm water and sugar; it should foam within 5-10 minutes. If there’s no bubbling, it’s time for new yeast! Ensure your environment is warm and draft-free while the dough is rising to help it along.
Are there any dietary considerations for the Kimchi & Bacon Focaccia?
Definitely! If you’re cooking for someone with dietary restrictions, consider using gluten-free flour to cater to those with gluten sensitivities. You can also make it vegan by omitting the bacon or substituting it with smoked tempeh or plant-based bacon. Always check the kimchi’s ingredients, as some brands may contain fish sauce or seafood, which would not be suitable for vegetarians.
Kimchi & Bacon Focaccia
Ingredients
Equipment
Method
- In a large mixing bowl, mix together the strong bread flour, salt, yeast, and granulated sugar.
- Slowly pour in the warm water while stirring, until a shaggy dough forms.
- Transfer the dough onto a floured surface and knead it for about 10 minutes.
- Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm spot until it doubles in size—around 1 hour.
- Preheat your oven to 220°C (428°F) while the dough is rising.
- After the dough has risen, punch it down and knead in the chopped kimchi, bacon (if using), and chopped spring onions.
- Shape the dough into a rectangle and place it onto a baking tray sprinkled with semolina or polenta.
- Use your fingertips to create dimples all over the surface of the dough, then drizzle it generously with olive oil.
- Let the dough rest for another 30 minutes.
- Slide your dough into the preheated oven and bake it for about 30 minutes.
- Once baked, allow it to cool slightly before slicing and serving.
