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.
Kimchi & Bacon Focaccia Variations
Feel free to get creative and make this recipe your own with these delightful twists!
- Vegan: Omit the bacon and replace it with sautéed mushrooms for a savory depth without any meat.
- Gluten-Free: Substitute the strong bread flour with a gluten-free all-purpose flour blend, ensuring it contains xanthan gum for structure.
- Cheesy Touch: Add crumbled feta or shredded mozzarella to elevate the flavors and add a creamy texture. The melty cheese will beautifully complement the crispy toppings.
- Herb Infusion: Mix in fresh herbs like rosemary or thyme into your dough for an aromatic kick that transforms each bite.
- Spicy Kick: Add chopped jalapeños or a sprinkle of red pepper flakes for an extra layer of heat to excite your palate.
- Tangy Twist: Incorporate pickled vegetables along with the kimchi to add even more complex flavors and crunch.
- Nutty Flavor: Drizzle with sesame oil before baking for an added nutty aroma and flavor that pairs wonderfully with the kimchi.
- Smoky Flavor: Use smoked bacon instead of regular bacon for a deeper, more flavorful punch that perfectly marries with the kimchi.
Each variation offers a unique spin, inviting your taste buds to explore something new!
What to Serve with Kimchi & Bacon Focaccia?
Transform your meal with delightful pairings that enhance every bite of this beautiful focaccia.
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Savory Roasted Vegetables: A mix of seasonal veggies adds vibrant colors and a sweet, caramelized depth that complements the focaccia’s bold flavors.
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Zesty Salad with Citrus Dressing: The crisp greens and tangy dressing offer a refreshing contrast, balancing the richness of the bacon beautifully.
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Homemade Tomato Soup: The warmth and texture of this classic combination will envelop you in comfort, creating an irresistible duo perfect for any gathering.
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Spicy Kimchi Slaw: Amplify that signature kimchi flavor! This crunchy, spicy slaw offers a delightful textural contrast that energizes the palate between bites.
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Creamy Goat Cheese: Spread this tangy cheese on warm slices for a touch of richness that works wonders with the focaccia’s chewy texture.
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Chilled White Wine: A crisp, unoaked Chardonnay matches the salty and spicy notes of the focaccia perfectly, elevating your dining experience.
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Dark Chocolate Brownies: For a sweet finale, these fudgy brownies provide a rich contrast to the savory focaccia, delighting anyone with a sweet tooth.
These pairings not only elevate your meal but also create a lovely symphony of flavors, making your Kimchi & Bacon Focaccia an unforgettable centerpiece!
Make Ahead Options
These Kimchi & Bacon Focaccia are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance; simply follow steps 1-4 and then store the covered dough in the refrigerator. To maintain its quality, allow the dough to come to room temperature before shaping and incorporating the kimchi, bacon, and spring onions. Additionally, you can mix the kimchi filling and refrigerate it separately for up to 3 days. When ready to bake, just punch down the dough, mix in your prepped fillings, dimple the surface, and let it rest for the final rise before baking. This way, you’ll enjoy fresh, restaurant-quality focaccia with minimal effort on a busy weeknight!
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.
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
What type of kimchi should I use for the focaccia?
Absolutely! I recommend using a well-fermented kimchi, as its flavor will really pop in the focaccia. Look for kimchi that has a good balance of spice and tang—this will enhance the overall taste. If you have a favorite, definitely go with that!
How should I store leftover focaccia?
To keep your delicious Kimchi & Bacon Focaccia fresh, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, wrap it tightly in plastic wrap and refrigerate for up to 5 days. Remember, keeping it sealed is key to preventing it from drying out!
Can I freeze the focaccia?
Very much so! To freeze your focaccia, slice it first and lay the pieces in a single layer on a baking sheet to freeze individually. Once frozen, transfer the slices to a freezer-safe bag or container, where they’ll keep well for up to 3 months. To thaw, simply transfer the slices to the fridge overnight, and then warm them in the oven for the best taste.
What do I do if my focaccia dough doesn’t rise?
Don’t worry, it happens to all of us at some point! If your dough isn’t rising, check the temperature of your yeast and water; it should be around 37-43°C (98-110°F). If the water is too hot, it can kill off the yeast. Try to find a warm environment for the dough to rise, like inside an oven with just the light on. If necessary, allow more time for fermentation, and if it still doesn’t rise, you might need to start over with fresh yeast!
Is this recipe suitable for people with allergies?
Absolutely, but be cautious! The Kimchi & Bacon Focaccia contains gluten from the bread flour, which isn’t suitable for those with gluten intolerances. If you’re making it for someone with a specific allergy, consider using gluten-free flour or a different topping that fits their dietary needs. Always check the ingredients of the kimchi, as it can sometimes contain fish sauce or other allergens.
Kimchi & Bacon Focaccia
Ingredients
Equipment
Method
- In a large mixing bowl, mix the strong bread flour, salt, yeast, and granulated sugar until well combined.
- Gradually pour in the warm water while stirring until a dough begins to form.
- Dust a clean surface with flour and knead the dough for about 10 minutes, until it's smooth and elastic.
- 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.
- While the dough is rising, preheat your oven to 220°C (428°F).
- Once risen, punch down the dough gently and knead in the chopped kimchi, crispy bacon (if using), and spring onions.
- Shape the dough into a rectangle and transfer it onto a baking tray that’s sprinkled with semolina or polenta.
- Using your fingertips, create dimples all over the surface of the dough, then drizzle with olive oil.
- Let the dough rest for an additional 30 minutes.
- Place the tray in your preheated oven and bake for about 30 minutes, or until the bread is golden brown.
- Once baked, allow the focaccia to cool slightly before slicing and serving.
