A unique twist on traditional focaccia using gochujang, this bread is flavorful and has a delightful texture. The dough is proofed overnight in the fridge for enhanced flavor, then baked to perfection and topped with a garlic-gochujang butter.
1: In a large bowl, whisk together yeast, sugar and water. Allow the yeast to sit for 5 mins or until foamy.
2: Add flour and mix until combined.
3: In another large bowl, coat the bowl with 1Tbsp olive oil. Add the dough, and flip it so that the oiled side is facing upwards. Cover with plastic wrap and transfer into the fridge for 18-24 hours.
4: Fill a bowl with water and dip your hands into it to dampen them. Gently stretch the side of the dough and fold it into the centre, repeat 5 times and then flip the dough so that the seam faces downward.
5: Coat a 9x13 pan with 4Tbsp olive oil and slide the dough into the pan. Gently stretch the dough to the ends of the pan. Cover with plastic wrap and proof for 1 hour.
6: Dampen your fingers in water again and firmly press them into the dough to make the dimples. Drizzle the remaining olive oil onto the dough and sprinkle fleur de sel on top.
7: Set the rack to the middle of the oven and preheat to 450°F. Bake the focaccia for 25-30 mins.
8: In a small pot, melt together butter, garlic, and gochujang and simmer on low for 5 mins. Brush the top of the focaccia with the butter and bake in the oven for an additional 2 mins.
9: Remove the focaccia from the pan and let it cool on a wire rack before cutting into.
