Focaccia:
750 g flour
550mL water
14 g salt
7 g dried yeast
25 g sugar
1 Tbs olive oil
Smoked cheese sauce:
500 g quality smoked cheddar
250mL cream
250mL milk
1 tsp guar gum
Pinch salt
Kimchi:
1 Chinese cabbage
2 garlic cloves
2 Tbs gochujang (chilli paste)
1 Tbs brown miso
20mL black vinegar
10mL soy sauce
1 Tbs rice flour
Focaccia:
Add all ingredients to a bowl. Mix well – consistency should be a wet sticky dough.
Leave in fridge to prove 24-48 hours.
In a well-oiled tray fold out dough, fold onto itself 3 times, cover and leave to prove in a warm place for 2 hours.
Once doubled in size, knock back down with fingers and prove for a further 20 minutes
Place in oven 200 C for 10 minutes, rotate and cook for further 10 minutes, rest on a cooling rack.
Smoked cheese sauce:
Add cheese, cream and milk to a pan and bring to a simmer while stirring.
When cheese is melted, add a pinch of salt.
Put in a blender, add guar gum, blend for 2 minutes which will thicken and stabilise the sauce.
Leave to cool.
Kimchi:
Chop and wash cabbage. Dry well and salt generously, leave for 1 hour.
Wash well to remove salt grains.
In a blender, add the remaining ingredients and blend to make a paste.
Add paste to cabbage, mix well.
Put in a large airtight jar and leave for 1 week. Burp the jar every couple of days.
Refrigerate until ready to use.
Kimchi toast:
Cut a wedge of the bread, slice into it but not all the way through.
Pipe in cheese sauce, stuff with kimchi, add extra smoked cheese and put in over at 200 C for 6 minutes.
Serve hot.
Recipe provided by Daph's Restaurant
