Always check the labels of the products you use.
Method
- 1
Bake. For the Dough: In a big bowl, beat together flour, salt, and yeast till everything is uniformly mixed. Pour in the carrot juice, gochujang and 1 tablespoon of the oil, and mix until the dough is even with no dry flour left. Cover bowl firmly using cling film and chill till risen, bubbly, plus doubled in size, no less than 10 hours or up to 24 hours. Uncover plus, using greased hands, fold scallion slices in dough till uniformly distributed. Keep to one side. Well oil bottom plus sides of a 9- by 33 cm metal baking pan with 3 tablespoons oil. Shape dough into a rough ball and put seam-side down in ready pan using greased hands. Loosely cover pan with cling film or kitchen towel and leave to stand at room temperature for 30 minutes. Uncover and lightly stretch plus push dough to mostly fill pan using greased hands. Without sealing cover again plus leave to stand till dough is very soft, risen, jiggly, plus bubbly, 2 to 3 hours. For the Toppings: While that is happening, using a Y-peeler, peel carrots lengthwise into around of thin ribbons (1 cup). Reserve any extra carrot for another use. Toss carrot ribbons, oil (1 teaspoon), and salt together (1/2 teaspoon) in a mid-sized microwave-safe bowl. Put a lid on and microwave on high till a little softened, 1 minute. Carefully uncover and keep to one side to cool. Heat leftover 1/4 cup oil till hot and shimmering, 3 to 4 minutes in a little saucepan. Carefully mix in ginger and cook, mixing the whole time for 15 seconds. (Ginger may cause oil to pop a little when initially mixed in.) Add scallion and garlic and cook, mixing the whole time for 20 seconds. Pour oil mixture into a little heatproof bowl; mix in sesame oil and leftover 1/2 teaspoon salt. Keep to one side, uncovered, till ready in order to use. One hour before baking, adjust oven rack in order to lower-middle position plus put baking stone or steel on it. Heat oven to 230°C. Drizzle dough with leftover 2 tablespoons oil. Lightly press and stretch dough to uniformly fill all corners of the pan using your fingertips. Lift up one edge of the dough in order to let air bubbles underneath escape plus repeat, moving round the dough till there are no big air bubbles left underneath and the dough is uniformly spread around the pan. Set out carrots in coils plus ribbons over top of dough, overlapping if you need to. Dimple focaccia in around 1- to 1 1.3 cm increments, pressing carrots into dough deeply. Cook, positioning pan on top of baking stone, till focaccia is risen, amber brown on both top plus bottom plus crunchy when you lift it using a thin spatula, around 25 minutes. Leave till it is cold in pan for 5 minutes. Remove bread from pan and move to a rack set in a rimmed baking tray using a thin metal spatula. Well brush top and sides of bread with ready scallion oil. Leave to sit to cool at least 15 minutes before cutting plus serving. Eat while warm or at room temperature and garnish using more spring onions, if wanted.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low sugars: 4.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 75 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.3 g per serving
4.6 % of the 50 g daily maximum · 9.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 270 kcal |
| Protein | 5.4 g |
| Carbohydrate | 40 g |
| of which sugars | 3.7 g |
| of which free sugars | 2.3 g |
| Fat | 9.7 g |
| of which saturates | 1.4 g |
| Fibre | 2.9 g |
| Salt | 1.5 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
