Healthy Focaccia Bread with Various Toppings

Name: Healthy Focaccia Bread with Various Toppings
Total time: 1800 s
Yield: 16 pieces
Cuisine: American
Ingredients: 2 tablespoons kimchi; 1 slice cheddar cheese; 2 small triangles processed cheese (such as Laughing Cow); 1/4 beetroot; 1 tablespoon walnuts; 1/2 stalk Japanese scallion (or green onion); Toasted white sesame seeds; 2 cherry tomatoes; 4 olives; 4 slices potato; Parsley; 3 1/3 cups all-purpose flour (500 grams); 1 1/3 cups water (315 grams); 1 tablespoon sourdough levain; 1/2 teaspoon dry yeast; 2 teaspoons salt (10 grams); 3 1/2 tablespoons olive oil (50 grams)

Boon🍭🍰🥯🥨🍛 @Boonthanit

สมุทรปราการ, ไทย

Another low-sugar menu item: a healthy-style bread made with olive oil and topped with herbs like kimchi, Japanese scallions, sesame seeds, beetroot, walnuts, olives, and tomatoes. Different cheeses add a rich flavor. No milk or sugar added.
Toppings include: Kimchi Cheddar, Scallion Sesame Cheese, Potato Scallion, Tomato Cheese, Beetroot Walnut Cheese.

Boon🍭🍰🥯🥨🍛 @Boonthanit

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Ingredients

Bake 25-30 minutes

16 pieces

Toppings
2 tablespoonskimchi
1 slicecheddar cheese
2small triangles processed cheese (such as Laughing Cow)
1/4beetroot
1 tablespoonwalnuts
1/2 stalkJapanese scallion (or green onion)
Toasted white sesame seeds
2cherry tomatoes
4olives
4 slicespotato
Parsley
Focaccia Dough
3 1/3 cupsall-purpose flour (500 grams)
1 1/3 cupswater (315 grams)
1 tablespoonsourdough levain
1/2 teaspoondry yeast
2 teaspoonssalt (10 grams)
3 1/2 tablespoonsolive oil (50 grams)

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Steps

Bake 25-30 minutes

1

Combine all dough ingredients except the olive oil. Mix until combined, then cover with a cloth and let rest for 1 hour. Gently knead the dough with your fingers, then transfer to a bowl with olive oil. Cover and let rise overnight. Remove from the fridge and let sit at room temperature for 30 minutes. Preheat the oven. Divide the dough into 8 portions and place in a muffin tin. With the remaining dough, split in half and prepare kimchi and Japanese scallion sesame toppings.
2

Top one half with kimchi and half a slice of cheddar cheese. Let the dough rest, press down to create dimples, and drizzle with olive oil. For the other half, top with Japanese scallion and cheese as desired, press to make dimples, and drizzle with olive oil. For other toppings: top with beetroot, walnuts, and processed cheese or feta; for olive topping; for tomato topping, add processed cheese or feta; for potato topping, add potato slices, sautéed scallions in butter, and toasted sesame seeds. Drizzle all with olive oil.
3

Bake at 430°F (220°C) for 25 minutes.
4

Remove from the oven, let cool on a wire rack, and cut into 4 pieces for the kimchi and Japanese scallion versions. Remove other varieties from the muffin tin.
5

Let cool completely.
6

Serve once cooled.
7

I shared these with my mom and aunt as a healthy treat.