Hi!!
Let me start by apologizing for my absence from Substack!! Between the post-holidays decompression period followed by a 3-week long surprise bathroom renovation, I’ve been on autopilot mode and not so much recipe ideation mode. But I’m back baby, and this one’s not to be missed.
Aside from the above, I have some fun news to share with my substack friends! I’ve finally revitalized my website and I’d love to share it with you: karleetaylor.com. For those of you who aren’t aware I have a boutique postpartum personal chef business, Postpartum Provisions, and you can learn more about that on my website. I also want to share this fun recipe I did for TODAY Food because I enjoyed it and it was super easy - Chili Crisp Salmon Farfalle (I don’t know why there is no photo on the website).
Okay onto the recipe!
I’ve had an idea to develop a 2 person cast iron pizza recipe for a fun but easy weeknight dinner inspo, but while noodling on that I came up with this idea and I couldn’t rest until I made it. Inspired by Korean corn cheese and its spicy-cheesy goodness, this focaccia combines stretchy mozzarella with gochujang for a one-of-a-kind focaccia you will not be able to stop eating. Take this as your warning!
Gochujang is one of those condiments you'll always be glad to have on hand, even if you don’t use it too often because it has a long shelf life when refrigerated. Just be sure to wrap it tightly after each use to avoid drying out. I use it to season meatloaf, to aid in caramelizing and seasoning roasted squash, to punch up grain salads and grilled proteins, and it is, of course, essential when recreating many Korean recipes. Gochujang is a fermented chili paste made with chili powder, glutinous rice, fermented soybeans, and salt, that brings a lot to the table. It brings color, spice, umami, and a touch of sweetness, and I thought it would be fun to incorporate into bread, primarily for its bold flavor profile. The gochujang brought its red color to this focaccia, but it also added a subtle spice that pairs perfectly with the creamy mozzarella. You just have to try it!
cheesy gochujang and scallion focaccia
serves an ambitious 1 or up to 6
ingredients
1/3 cup warm water
1 0.25 ounces packet of active dry yeast (7grams or 2 1/4 teaspoons)
1 tablespoon honey
1 1/4 cups bread flour, divided
1 3/4 cup all-purpose flour, plus more as needed
1 teaspoon kosher salt
6 ounces room temperature water (3/4 cup)
1/3 cup gochujang
6-8 tablespoons olive oil
1 16-ounce low-moisture mozzarella ball, cut into 3/4-inch cubes (you may not use all)
4 large scallions, divided
3 tablespoons toasted sesame seeds
Flaky salt to taste
preparation
In a large bowl whisk together the warm water, yeast, honey, and 1/4 cup bread flour until mostly smooth. Cover the bowl with a dish towel and set aside in a warm place for 20 to 30 minutes, until the mixture is bubbly. The mixture is called a ‘sponge’ and it should kind of look like one if the yeast is active!
While the sponge is working its magic, thinly slice 3 of the scallions. Set aside.
In a separate medium bowl whisk together the remaining 1 cup of bread flour, the all-purpose flour, and the salt.
Add the room temperature water, 5 tablespoons of olive oil, half of the flour mixture, and the gochujang to the sponge and use a rubber spatula to fully combine, there may be a few streaks of gochujang left but that’s okay, they will mix in during the kneading process. Add the remaining flour and mix until a shaggy dough starts to form.
Turn the dough out onto a clean work surface lightly dusted with all-purpose flour and bring it together. Knead for 10-15 minutes (this is where a stand mixer with a hook attachment could really come in handy), adding flour as needed one tablespoon at a time. You shouldn’t need more than 2-3 extra tablespoons of flour. Once the dough is smooth and not sticking to your fingers (as much) spread it into a thin layer about 1 -inch thick and sprinkle in 2/3 of the mozzarella cubes and the reserved scallions. Use a bench scraper to bring the dough together into a ball and transfer it to a large olive oil-greased bowl. Cover with plastic wrap and rest in a warm place for 1 to 2 hours until doubled in size.
Remove the plastic wrap and punch the dough down.
Grease a 12-inch cast iron skillet or 9x13-inch baking dish with 1 to 2 tablespoons of olive oil. Transfer the dough to the skillet and cover it with plastic wrap and transfer it to the refrigerator to proof overnight. If you don’t want to do the refrigerator step you can skip it and proof the dough at room temperature for another 1-2 hours, or until the dough rises to fill the pan. Refrigerating the dough overnight improves the texture and the flavor of the focaccia.
Remove the dough from the refrigerator 30 minutes before you’re ready to bake.
Preheat the oven to 435˚F.
Thinly slice the remaining scallion.
Use your fingers to dimple the surface of the focaccia dough. Drizzle with the remaining 2 tablespoons of olive oil. Scatter the remaining mozzarella cubes, scallion, sesame seeds, and flaky salt over the surface of the focaccia.
Bake for 25-28 minutes, turning once halfway through, until the focaccia is puffed and golden and the cheese is melted and bubbling.
Remove the focaccia from the oven and let cool in the pan for 10 minutes before diving in and changing your life forever!!!