Miso Garlic and Sesame Focaccia
fusion recipes can be hit or miss
Sometimes fusion recipes can be hit or miss, but this one? It’s a definite hit.
Lately, focaccia has become my bread-baking obsession. There’s something so satisfying about waking up, knowing there’s dough waiting for me to bake.
Most mornings, I open the fridge, grab whatever herbs or produce I have on hand, and rummage through the spice cabinet to see what flavors I can bring together. Today, I decided to split the loaf in two and create something I’m calling East Meets West.
This half is topped with a garlic and miso paste, seasoned with white pepper, scallions, and sesame seeds—a bold Asian-inspired take on focaccia.
Ingredients
For the Dough:
- 350g bread flour
- 50g whole wheat flour
- 100g all-purpose flour
- 375g warm water
- 125g active sourdough starter
- 10g salt
- 10g honey
For the Toppings:
- 6 cloves garlic, minced
- 1 tbsp white miso paste
- ½ tsp white pepper
- 1 stalk scallions, chopped (include white and green parts)
- Sesame seeds to taste
Instructions
Mix the Dough:
Combine bread flour, whole wheat flour, and all-purpose flour in a large bowl. Mix in warm water, honey, and sourdough starter until a shaggy dough forms. Let rest for 30 minutes.Add Salt and Oil:
Sprinkle in salt and mix until fully incorporated. Add 25g of olive oil and knead by hand until the dough is smooth.Stretch and Fold:
Perform 3 sets of stretch-and-folds, resting 30 minutes between each set. Cover and let the dough bulk ferment overnight at room temperature (6-8 hours) until doubled.Prepare the Pan:
Grease a baking dish generously with olive oil. Transfer the dough, stretch it to fill the pan, and let it proof for 3-5 hours.Prepare Toppings:
Mince garlic and mix with miso paste and white pepper. Chop scallions. Sprinkle sesame seeds to taste.Dimple and Top:
Dimple the dough using your fingers. Spread the garlic miso mixture evenly, top with scallions, and finish with sesame seeds. Drizzle with olive oil.Bake:
Preheat your oven to 450°F (230°C). Bake the focaccia for 25-30 minutes until golden brown and crisp on the edges.Cool and Serve:
Let the focaccia cool slightly before slicing. Enjoy it warm or at room temperature.
Iski Note
This focaccia recipe is special to me—it’s born out of a moment of uncertainty when I ran out of bread flour. Combining white miso, garlic, sesame seeds, and scallions gave this bread a bold, unique flavor. This reminds me that mistakes in the kitchen aren’t failures; they’re opportunities for something amazing.
