Gochugaru Overnight Foccacia
This overnight foccacia by Laora Berisha is perfect as appetizer or for sandwiches! It uses the gochugaru infused oil from Algae Cooking Club, which gives it a deep, yet light chili flavor - perfect, even for those who like mild chili levels!
Ingredients
Add room temp water to a bowl and add the sugar, salt and yeast. Whisk till it dissolves. Add in the flour. Mix with a spoon until all the ingrediens gather.
Cover the bowl with a damp towel. Let the dough rest for 30 minutes.
After 30 minutes, grease your hands with chili oil and fold the dough twice, cover and let it rest for 30 min. This is how we infuse the focaccia.
Let the dough rest for a minimum of 12 hours in the fridge.
After 12 hours, attach some baking paper in a 9x13 inch oven dish/tray, grease the baking paper with your gochugaru chili oil, and carefully spread the foccacia dough a dish. Let it rise for at least 2 hours.
After 2-3 hours, the focaccia should be jiggly and ready to be poked! Add gochugaru chili oil on top of thr foccacia. Poke a few holes and top with your favorite toppings.
Bake the loaf 200°C or 390°F
for 40-45 minutes or until golden brown!
