Roasted Sage & Gochujang Focaccia

What Makes This Special

This focaccia brings together traditional dough fermentation with Korean and autumnal elements: roasted sweet potato for sweetness and texture, sage for aroma, and a gochujang-honey oil for heat and depth.

Ingredients

Bread flour and water form the gluten network. Salt controls yeast and enhances flavor. Oil softens the crumb. Sweet potato and sage deliver autumnal notes. Gochujang and honey in oil bring Korean complexity to the crust.

For the Dough

• 500g bread flour: High protein for structure.
• 400ml water: Hydrates, promotes open crumb.
• 10g fine sea salt: Regulates yeast, seasons.
• 4g instant yeast: Leavening.
• 35ml extra-virgin olive oil: Tenderizes, prevents sticking.

For the Topping

• 250g sweet potato: Starch and caramelization.
• 8g fresh sage leaves: Aroma, autumnal profile.
• 15ml neutral oil: Even roasting.
• 12g gochujang: Fermented heat.
• 5ml honey: Balances gochujang.
• Flaky salt: Texture, finish.

Instructions

Step 1: Mix and Hydrate the Dough

Combine flour, instant yeast, and salt in a large bowl. Add 400ml water. Mix with rubber spatula until a shaggy dough forms, 2–3 minutes. Add 20ml olive oil and knead in the bowl for 2 minutes. The dough will be sticky and loose. This high hydration is necessary for focaccia’s open crumb.

Step 2: First Rise (Bulk Fermentation)

Cover bowl tightly. Let rise at room temperature (21–23°C) for 2 hours. During this time, gluten develops and fermentation creates gas, making the dough airy.

Step 3: Coil Folds

Every 30 minutes during bulk fermentation, perform a coil fold: oil your hands, lift one side of dough, fold to the center, rotate, repeat for all sides. Do this two times (once after 30min, once after 60min). This builds dough strength without knocking out gas.

Step 4: Roast the Sweet Potato and Sage

Preheat oven to 200°C (fan). Toss sweet potato cubes and sage leaves with 15ml neutral oil and 2g salt. Spread on parchment-lined tray. Roast for 18–22 minutes, stirring once. Sweet potato should be golden and soft; sage crisp. Cool completely.

Step 5: Prepare Gochujang Oil

In a small saucepan, gently heat remaining 15ml olive oil with gochujang and honey over low heat, stirring constantly, 2 minutes. Remove from heat. Let oil infuse and cool. This oil will flavor the crust and bind toppings.

Step 6: Pan Fermentation

Line a 30x40cm baking tray with parchment. Pour 10ml olive oil onto paper. Using oiled hands, transfer dough to tray. Gently stretch dough to fit, avoiding deflation. Cover and let rise 1.5–2 hours, until visibly puffy. This step allows final gas formation for thickness and texture.

Step 7: Top and Dimple

Preheat oven to 230°C (fan). Scatter cooled sweet potato and sage evenly over dough surface. Using oiled fingers, press deeply into dough, creating dimples and embedding toppings. Drizzle gochujang oil over entire surface. Sprinkle sparingly with flaky salt.

Step 8: Bake

Bake 22–28 minutes, rotating tray halfway. Focaccia is finished when the top is golden brown and internal temperature reads at least 93°C. Caramelization of sugars in sweet potato and crust Maillard reaction occur here.

Step 9: Cool and Slice

Remove from oven. Transfer to wire rack with parchment. Cool 20 minutes to set crumb structure. Slice with sharp knife.

Pro Tips

• Oil, not flour, prevents dough sticking to your hands and pan. High hydration doughs require this.
• Focaccia should sound hollow when tapped on the base — this means it is fully baked.
• Do not add gochujang directly to dough; its acidity and salt can disrupt yeast activity.

Troubleshooting

Dough too sticky to handle? Oil your hands and the work surface. Do not flour, as this will toughen the bread.

Dense, gummy crumb? Underbaking or underproofing are common causes. Check oven temperature and proof until dough is visibly airy.

Variations

• Swap sweet potato for kabocha squash, roasted in the same manner.
• Use perilla leaves instead of sage for a different herbal note.
• Add kimchi (well-drained) to the toppings for more acidity and complexity.

Storage

Store cooled focaccia wrapped in parchment inside a bag at room temperature for 2 days. Re-crisp slices in a 180°C oven for 5 minutes. For longer storage, freeze slices for up to 1 month and toast direct from frozen.