Vegan No-Knead Kimchi Focaccia
Everyone's talking about sourdough: Taylor Swift, your Instagram feed, and yes, we are too. But if you're already over sourdough or it just seems too complicated and time-consuming: today we've got the laidback little sister for you, one that's only half the effort and always turns out perfectly – focaccia!
The ingredients for focaccia are super simple, and you probably already have them at home. To get your dough to rise, for example, you just need a packet of instant yeast from the supermarket – no sourdough starter that needs weeks of feeding and care, no kneading, no special equipment, no fancy scoring. And most importantly: this is dough that's super forgiving.
You can make amazing sandwiches from focaccia (more on that below), serve it sweet, use it as a savory pizza alternative, or simply dip it in olive oil and balsamic vinegar. It's perfect for brunch, picnics, meal prep, or as something to bring to your next party. In short: focaccia deserves soooo much more attention than it's been getting.
So let's dive in. Get your (best) olive oil ready – here's what you need to know:
Which flour works best for focaccia?
We went with type 00. This is an Italian wheat flour that's extra finely ground and is standard in Italy for pizza (and focaccia, of course). It makes the dough beautifully airy and elastic. You can find it in well-stocked supermarkets, organic stores, online, or in Italian delicatessens. If you can't get it: type 550 works just as well, type 405 works in a pinch too (just slightly less fluffy).
Stretch and fold – wait, what?
Sounds complicated, but it's not. Stretch and fold simply means: stretch and fold the dough instead of kneading it wildly. You do this every 30 minutes, four times total. Why? Because this way the gluten network (the structure in the dough) develops gently and evenly, and the dough becomes beautifully elastic. It's totally low-effort, and every single one of you can do it!
Here's how: dampen your hands lightly so the dough doesn't stick. Carefully reach under one side of the dough, pull it upward, and place it on the opposite side. Turn the bowl and repeat the process until you've gone all the way around. Done! Takes only a minute each time. You'll also find great tutorials on YouTube.
Why does the dough need to go in the fridge overnight again?
The cold rise in the fridge gives the yeast time to work in peace, and the dough develops a really delicious flavor in the process. Plus, it becomes even airier. And let's be honest: it's pretty convenient to prep the dough in the evening and just bake it the next day.
If you don't have the time, let the dough sit at room temperature for another one to two hours after the stretch-and-fold part and then bake it.
And then kimchi goes on the focaccia?
That just brings extra spice and makes it juicy, umami, and slightly hot, which we really love. We used the aromatic and mild Mediterranean Kimchi from Complete Organics, because it doesn't just contain white cabbage but also carrots, olives, onions, tomatoes, bell peppers, and Mediterranean herbs. That's why it pairs really, really well with Italian focaccia.
The Munich-based company has been producing fermented organic products since 2017 and has a clear mission: "We make it easy to enjoy healthy and delicious organic ferments every day." Their products are traditionally fermented and are not pasteurized, with active cultures – that's why you'll always find them in the refrigerated section. The Mediterranean Kimchi we're using for this recipe is completely free from additives and added sugar. And one last little note: if the jar bubbles or pops when you open it, that's a sign that fermentation is still really active, which is amazing and nothing to worry about! You can find the entire range of naturally fermented organic vegetables in the online shop, and selected varieties are also available in organic stores, at Kaufland, and many REWE stores.
How much time do I need?
Baking focaccia takes time. About four hours spread over two days, plus the night in the fridge. But: most of the time the dough is just lying around getting bigger. You only need to fold it every 30 minutes (takes 1 minute) and bake it the next day. So perfect for a relaxed weekend project where you've also got room for housework, your tax return, or an entire Netflix series. Perfect!
And how do I turn this into a sandwich?
Super easy: cut the kimchi focaccia lengthwise after baking and top it with tofu or tempeh, sesame or sriracha mayo, pickled cucumbers or carrots, fresh cilantro, scallions, and toasted sesame seeds.
Or go with plant-based cream cheese, avocado, baby spinach, smoked tofu, and sriracha. But grilled vegetables, plant-based feta, and arugula also work wonderfully.
Vegan No-Knead Kimchi Focaccia
Ingredients
For the Focaccia Dough:
- 1.5 tsp instant yeast
- 2 tsp sugar
- 480 ml (2 cups) water
- 1 tbsp olive oil
- 600 g (4.75 cups) wheat flour (type 00, ideal for pizza dough and focaccia)
- 4 tsp salt
Additionally:
- 230 g (8 oz) kimchi (e.g., Mediterranean Kimchi from Complete Organics)
- olive oil for greasing and topping
Instructions
Mix instant yeast and sugar with warm water and olive oil in a large bowl. Let the mixture sit for approx. 10 minutes so the yeast activates. Then add flour and salt and mix everything with a wooden spoon until no dry flour is visible. Cover the bowl with a plate or kitchen towel and let the dough rise for 30 minutes in a warm place without drafts.
After 30 minutes, start with the stretch and fold technique: dampen your hands with water so the dough doesn't stick. Carefully reach under one side of the dough with one hand, pull it upward, and place it on the opposite side. Turn the bowl 90° and repeat the same step all the way around so the dough has been folded from all sides. Cover the bowl again and let the dough rest for 30 minutes. Repeat this process four times total – meaning fold the dough and let it rest every 30 minutes. This entire process takes 2 hours.
After the last stretch and fold, transfer the dough to a large oiled bowl and let it rise covered overnight (approx. 8–12 hours) in the fridge.
The next day, generously grease a baking pan (approx. 10 × 14 inches) with 3–4 tbsp olive oil. Remove the dough from the fridge and apply the stretch and fold technique one last time. Carefully transfer the dough to the prepared baking pan and drizzle with another 2 tbsp olive oil. Gently spread the oil over the surface with your fingertips – taking care to destroy as few air bubbles as possible, as they're important for the airy structure of the focaccia. Cover the dough again and let it rise for approx. 1 hour at room temperature until it's visibly expanded.
Preheat the oven to 230 °C / 445 °F (fan). Meanwhile, distribute another 2 tbsp olive oil on the dough and gently press into the entire surface of the focaccia with just your fingertips so the characteristic dimples form. Distribute the kimchi evenly on the focaccia and gently press it into the dough with your fingers.
Bake the focaccia at 230 °C / 445 °F (fan) for approx. 20–25 minutes until it's baked through, golden brown, and crispy. After baking, let it cool for approx. 10 minutes before removing the focaccia and slicing it.
