Kimchi and Cheese Focaccia recipe - ingredients, nutrition and when to eat it
Focaccia baked with plenty of olive oil and topped with sautéed kimchi and mozzarella.
Focaccia baked with plenty of olive oil and topped with sautéed kimchi and mozzarella. The rich, chewy bread pairs well with tangy, spicy kimchi and smooth cheese. It’s a good choice for brunch or an afternoon snack.
Bread & brunch · 25 minutes to cook
Nutrition (per 237g serving): 530.6 kcal · protein 23.2g · carbohydrate 59.8g · fat 21.2g · sodium 1117.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Gently squeeze out the kimchi liquid to keep the bread from getting soggy.
Tips: If the kimchi tastes very sour, add just a little sugar while sautéing to mellow the flavor.
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Ingredients (1 serving)
- Focaccia — 120 g
- Napa cabbage kimchi — 50 g
- Mozzarella cheese — 40 g
- Olive oil — 1 tsp
- Onion — 20 g
- Sugar — 0.5 tsp