This Crispy, Spicy Focaccia Is Wildly Delicious

When you’re craving homemade bread, focaccia is a fantastic go-to. With its crisp olive oil-kissed crust and soft, airy interior, this Italian staple is always a crowd-pleaser. One of its best features? It’s remarkably low-effort and doesn’t require fancy tools—just time and a fridge to let the dough slowly develop flavor and texture. Another huge plus is its versatility. You can easily infuse it with different tastes by incorporating ingredients into the dough or layering them on top before baking.

In this vibrant recipe from our Birmingham, Alabama–based test kitchen expert, Tricia Manzanero Stuedeman, focaccia gets an exciting makeover. The dough is infused with the earthy sweetness of carrot juice and the spicy depth of Korean gochujang, creating a rich orange hue and a deeply flavorful bite. After the dough is pressed into a pan, delicate carrot ribbons are arranged on top and brushed with a savory ginger-scallion oil that seeps into every dimple. The result is a stunning loaf that’s as eye-catching as it is delicious—ideal for dinner parties or simply an elevated homemade treat.

The Effortless No-Knead Dough

Tricia’s approach to this dough mirrors techniques found in Serious Eats’ popular no-knead olive-rosemary focaccia and their foolproof pan pizza. The method uses a wet, no-knead dough that requires virtually no effort—no folding, no stretching, and certainly no kneading. It’s perfect for beginners or busy bakers. Just mix, cover, and let time work its magic.

The concept of no-knead bread isn’t new. Jim Lahey of Sullivan Street Bakery originally pioneered it, and Mark Bittman brought it mainstream via The New York Times back in 2007. It’s simple: stir your ingredients until just combined, then let the dough rest and ferment slowly.

For this focaccia, Tricia keeps the core ingredients—flour, salt, yeast, and olive oil—but swaps water for carrot juice and adds a generous scoop of gochujang. This mix gives the dough its vibrant look and a complex flavor profile that balances spice, sweetness, and umami. Thinly sliced scallions are folded in after the initial rise to build more aromatic, savory layers.

Why Olive Oil Matters

Don’t hold back on the olive oil—it plays two critical roles. First, it prevents the dough from sticking to the pan while helping it stretch and relax evenly. Because of the dough’s high hydration and long fermentation, it tends to spread sideways instead of rising dramatically. Over a couple of hours, it will fill the pan gently.

Second, the oil contributes to that irresistible golden-brown, crispy crust at the bottom, giving each bite a deliciously rich flavor.

Pro Tip: Use a digital scale to measure ingredients accurately. Bread baking is a science, and precision makes a big difference in your final results.

Beautiful and Bold Toppings

To highlight the carrot notes in the dough, thin carrot ribbons are softened in the microwave and then arranged on top before baking. Pressing them into the dough while dimpling ensures they adhere and won’t burn or fall off during baking. Look for air bubbles forming under the dough—pop them gently to prevent large balloon-like bubbles that can displace toppings or char in the oven.

After baking, let the focaccia cool slightly in the pan before transferring it to a rack. While still warm, brush it liberally with a fragrant oil infused with ginger, garlic, scallions, and sesame oil. Serve it fresh, either as an appetizer or alongside your favorite pasta, roasted meats, or grilled fish. It’s especially satisfying when dipped into high-quality olive oil.

Carrot-Gochujang Focaccia Recipe

Yields: 12 servings
Total Time: 13 hours (including proofing and cooling)
Hands-on Time: 45 minutes

Ingredients

For the Dough:

• 500g bread flour (approx. 3 ½ cups)
• 7g kosher salt (2 ½ tsp; halve if using table salt)
• 7g instant yeast (approx. 2 ¼ tsp)
• 420g unsweetened carrot juice, lukewarm (1 ¾ cups)
• 74g gochujang (approx. ¼ cup)
• 90ml extra-virgin olive oil, divided (6 Tbsp)
• 64g sliced scallions (about 4 scallions)

For the Topping:

• 113g carrots (about 4 oz), peeled
• 1 tsp olive oil + ¼ cup olive oil, divided
• 1 tsp kosher salt, divided
• 1 tsp grated fresh ginger
• 2 Tbsp sliced scallions (plus more for garnish)
• 3 garlic cloves, minced
• 1 Tbsp toasted sesame oil

Instructions

1. Prepare the Dough:
In a large bowl, whisk flour, salt, and yeast. Stir in carrot juice, gochujang, and 1 Tbsp olive oil until a sticky dough forms with no dry patches. Cover tightly with plastic wrap and refrigerate for 10–24 hours, until bubbly and doubled in size.

2. Incorporate Scallions:
After fermenting, use greased hands to mix scallions into the dough evenly.

3. Pan and Proof:
Generously oil a 9×13-inch metal pan with 3 Tbsp oil. Shape dough into a ball and place seam-side down. Cover loosely and let rest at room temperature for 30 minutes. Then stretch dough to fill the pan. Cover and let rise for 2–3 hours until puffy and bubbly.

4. Prepare Toppings:
Using a Y-peeler, slice carrots into thin ribbons. Toss ribbons with 1 tsp oil and ½ tsp salt in a microwave-safe bowl, cover, and microwave for 1 minute. Cool uncovered.

In a saucepan, heat ¼ cup oil until shimmering. Stir in ginger (watch for popping), then scallions and garlic. Cook briefly, then remove from heat. Stir in sesame oil and remaining salt. Set aside.

5. Bake:
Preheat oven to 450°F with a baking steel or stone on the lower-middle rack. Dimple the dough with your fingers, pressing carrots into the surface. Let trapped air escape from beneath. Drizzle remaining 2 Tbsp oil on top.

Bake for about 25 minutes until golden brown, puffed, and crisp. Cool in the pan for 5 minutes, then transfer to a rack. Brush generously with the scallion-ginger oil. Garnish with fresh scallions if desired.

Equipment Needed:

• 9×13-inch metal baking pan
• Y-peeler
• Small saucepan
• Pastry brush
• Baking stone or steel

Storage Tips

Focaccia tastes best fresh but can be stored at room temperature in a paper bag for up to two days. Reheat at 300°F for 10 minutes to restore crispness.

Nutritional Info (per serving):

• Calories: 297
• Fat: 14g
• Carbohydrates: 38g
• Protein: 6g

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