Kimchi and Potato Focaccia recipe - ingredients, nutrition and when to eat it
This soft, chewy focaccia is topped with mashed potatoes and sautéed kimchi, then baked into a satisfying savory bread.
This soft, chewy focaccia is topped with mashed potatoes and sautéed kimchi, then baked into a satisfying savory bread. The mellow flavor of the potatoes pairs with the tangy, savory kimchi, making it a good choice for a simple lunch or a light evening meal.
Bread & brunch · 45 minutes to cook
Nutrition (per 225g serving): 429.3 kcal · protein 12.3g · carbohydrate 58.7g · fat 15.5g · sodium 780mg
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: Sauté the kimchi to cook off some of its moisture and keep the bread from getting soggy.
Tips: Focaccia can already be salty, so taste the kimchi before seasoning it.
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Ingredients (1 serving)
- Focaccia — 1 pc
- Potato — 0.5 pc
- Napa cabbage kimchi — 0.3 cup
- Olive oil — 1 tsp
- Butter — 1 tsp