Seeded Focaccia with Gochujang and Honey

Serves makes 1 large focaccia

Time 45 minutes plus resting

Ingredients

500g pizza & focaccia bread mix plain flour

350ml lukewarm water

6g instant yeast

2 spring onions

40ml extra virgin olive oil (plus extra for drizzling)

1 tbsp honey (for drizzling)

2 tbsp gochujang paste

2 tbsp sesame seeds

2 tbsp pumpkin seeds

1 tbsp sea salt flakes

Method

In a large mixing bowl, combine the bread mix and yeast. Gradually add the lukewarm water, mixing until a rough dough forms. Add 20ml of olive oil, then knead the dough by hand or with a mixer fitted with a dough hook for 8–10 minutes, until smooth and elastic.

Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth. Allow it to rise in a warm place for 1–1.5 hours, or until doubled in size.

With wet hands stretch out the dough onto the bench in a flat rectangular shape. Sprinkle the chopped spring onions over the dough. In a small bowl, mix the gochujang with 1 tbsp honey and drizzle over the dough. Scatter the sesame and pumpkin seeds over the top. Carefully scrape and fold the dough over the mixture from each of the sides. Gently press it into an oiled baking tray (about 30x20 cm) to create an even layer and set aside for another 1.5 hours or until it has doubled in size.

Preheat the oven to 220°C. Once the dough has risen, dimple the dough with your fingers, pressing down to create little pockets across the surface. Finish by drizzling more gochujang mixture, followed by a sprinkling of spring onions, seeds and sea salt flakes over the dough.

Bake in the preheated oven for 15-20 minutes, or until golden brown and crisp on top. Remove from the oven and drizzle with a little extra olive oil.

Let the focaccia cool slightly before cutting into squares. Serve warm or at room temperature, perfect as an appetiser, with cheese or alongside your favourite Italian meal.