Carrot and Gochujang Focaccia
Inspired by techniques from Serious Eats.
A bright orange focaccia made with carrot juice and gochujang, topped with carrot ribbons in a ginger, garlic and spring onion oil.
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Method
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Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- small saucepan
- vegetable peeler
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 223 kcal |
| Protein | 5.9 g |
| Carbohydrate | 35.9 g |
| of which sugars | 2.4 g |
| of which free sugars | 0.5 g |
| Fat | 6.1 g |
| of which saturates | 0.6 g |
| Fibre | 2.1 g |
| Salt | 0.99 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 500 g strong white bread flour
- 7 g instant (fast-action) dried yeast
- 8 g fine sea salt about 1⅓ tsp
- 250 ml carrot juice warmed to about 38 °C
- 130 ml water lukewarm, about 38 °C
- 1½ tbsp gochujang (Korean chilli paste)
- 4 spring onions, thinly sliced, white and green parts kept apart
Ginger oil
- 4 tbsp neutral oil
- 2 tsp fresh ginger, finely grated
- 2 garlic cloves, finely grated
- 1 tsp toasted sesame oil
Topping
- 2 medium carrots, peeled into long ribbons
- 1 tbsp sesame seeds
- ½ tsp flaky sea salt
- 1
Ginger oil. Warm the neutral oil with the ginger, garlic and spring onion whites over low heat 3-4 min, until soft and fragrant. Stir in the sesame oil and cool.
- 2
Dough. Whisk the gochujang into the warm carrot juice and water, then add the flour, yeast and spring onion greens and mix until no flour shows; the dough will be a soft orange. Rest 15 min, then work in the salt.
- 3
Folds. Fold every 30 min, four times in all, until the dough is elastic and puffy.
- 4
Tin. Spoon 2 tbsp of the ginger oil, without the solids, into the tin, add the dough, turn to coat and stretch it out. Cover and leave about 1 h, until risen.
- 5
Top. Heat the oven to 220 °C (200 °C fan). Toss the carrot ribbons with 1 tbsp of the ginger oil, dimple the dough and pile the ribbons loosely on top. Spoon over the remaining oil and aromatics and sprinkle with sesame seeds and flaky salt.
- 6
Bake. Bake 25-28 min, until the ribbons are tinged brown at the tips and the bread is deep orange-gold; the centre reads about 96 °C. Cool 15 min on a rack.
Storage
Best on the day. Keep wrapped at room temperature for 1 day or in the fridge for up to 3 days, then reheat at 200 °C for 5 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
