Simple Gochujang Aubergine Focaccia
A unique twist on classic Italian focaccia, infused with gochujang and aubergine for a flavorful experience.
Servings: 8 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 4 cups All-Purpose Flour Essential for structure and texture.
- 2 teaspoons Salt Enhances flavor and strengthens gluten.
Wet Ingredients
- 1.5 cups Warm Water Activates the yeast.
- 2 teaspoons Active Dry Yeast Crucial for dough rise.
- 1/4 cup Olive Oil Adds flavor and moisture.
- 2 tablespoons Gochujang Provides a spicy kick.
- 1 medium Aubergine Diced for texture and moisture.
Toppings
- 2 tablespoons Black Sesame Seeds For topping, adds crunch.
Optional Ingredients
- 1 handful Fresh Herbs Such as thyme or rosemary.
Instructions
- In a large mixing bowl, combine the warm water and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- Add olive oil and gochujang to the yeast mixture, mixing well.
- In a separate bowl, whisk together flour and salt. Gradually add to the yeast mixture, stirring until a shaggy dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise for 1-2 hours until doubled in size.
- Prepare the aubergine by dicing and salting it. Let it sit for 20-30 minutes to draw out moisture.
- After rising, punch down the dough and transfer it to a parchment-lined baking sheet. Stretch into a rectangle.
- Preheat oven to 425°F (220°C). Create dimples in the dough with your fingertips.
- Distribute the diced aubergine over the dough, drizzle with olive oil, and sprinkle with sesame seeds and herbs.
- Cover and let rise again for 30-45 minutes.
- Bake for 20-25 minutes until golden brown and crisp.
- Cool slightly on a wire rack, then slice and serve warm.
Notes
Store leftovers in an airtight container for up to two days or freeze for longer storage.