Kimchi Focaccia
Kimchi Focaccia
If you're looking for a way to elevate homemade focaccia, this Kimchi Focaccia with Green Onions delivers bold flavor in every bite. Combining the airy, olive oil-rich texture of traditional Italian focaccia with the spicy, tangy complexity of Korean kimchi, this recipe is a delicious example of how global flavors can come together to create something entirely new.
Kimchi has become a staple ingredient in my kitchen, not only for its incredible flavor but also for the depth it adds to everyday dishes. When baked into focaccia, the fermented cabbage caramelizes slightly in the oven, creating savory pockets of umami throughout the bread. Topped with fresh green onions, this focaccia strikes the perfect balance between richness, acidity, and freshness.
One of my favorite things about this recipe is how versatile it is. Serve it warm as an appetizer at a summer gathering, alongside soups and salads for lunch, or as part of a weekend brunch spread. It pairs beautifully with vegan butter, tahini-based dips, and crisp vegetable salads. The vibrant flavors also make it an excellent accompaniment to grilled vegetables or other Korean-inspired dishes.
Despite its impressive appearance and bakery-worthy flavor, this focaccia is surprisingly simple to make. A straightforward dough, plenty of olive oil, and a generous topping of kimchi and green onions are all you need to create a loaf that is crisp on the outside, soft on the inside, and packed with flavor. Once you try this fusion-inspired focaccia, it may become your new favorite way to enjoy kimchi.
Kimchi Focaccia Ingredients
For the Dough
3 1/2 cups bread flour or ap flour
2 1/4 teaspoons instant yeast
1¾ cups (420ml) warm water
1 tablespoon maple syrup
2 teaspoons fine sea salt
2 tablespoons olive oil
For the Topping
1 cup kimchi, chopped and lightly drained
4 green onions, sliced into 2-inch pieces
3 tablespoons olive oil, divided
1 teaspoon sesame seeds (optional)
Flaky sea salt, for finishing
1-2 tablespoons chili oil
Instructions
1. Make the Dough
In a large bowl, combine the water, yeast, and maple syrup. Let sit for 5 minutes until bubbly. Add the flour, salt, and olive oil and stir until a shaggy dough forms. The dough will be sticky.
Cover the bowl and let rise at room temperature for 2 to 3 hours, or until doubled in size.
2. Prepare the Pan
Generously coat a 9x13-inch baking pan or cast iron skillet with 2 tablespoons olive oil.
Transfer the dough to the pan and gently stretch it toward the corners. If it resists, let it rest for 10 minutes and continue stretching.
Cover and allow the dough to rise again for 45 to 60 minutes until puffy.
3. Add the Toppings
Preheat the oven to 425°F (220°C).
Drizzle the remaining tablespoon of olive oil over the dough. Using your fingertips, press deep dimples throughout the surface.
Scatter the chopped kimchi evenly across the dough and gently press it into some of the dimples.
4. Bake
Bake for 25 to 30 minutes, until the focaccia is deeply golden and crisp around the edges.
Top with the green onions, chili oil, and sprinkle with sesame seeds if using.Finish with a pinch of flaky sea salt.
Allow the bread to cool for 10 minutes before slicing.
Notes
For extra flavor, add 1 teaspoon toasted sesame oil to the olive oil drizzle.
Use vegan kimchi to keep the recipe completely plant-based.
The focaccia is best enjoyed the day it is baked but can be reheated in a 350°F oven for 5–7 minutes to restore its crisp texture.
