Turon Focaccia made with Langka Jam, fresh Saba chunks and pinipig polvoron for a surprising crunch.
This recipe is for the Balikbayans who went shopping at Kultura and came home with Langka Jam and Pinipig Polvoron. You know who you are, I am you and you are me. We were recently in the Philippines and I brought back so much food. Just couldn't help myself. So I thought I would share what is possible to make with those ingredients.
Turon Focaccia it is.
Key Ingredients
Saba - I used 1 whole Saba that is cubed. You can cook it down if you want in some brown sugar and butter, but I chose to just keep it fresh. I do like biting into a meaty saba in this Turon Focaccia.
Langka Jam - I got mine from Kultura, but if you don't have a jar you can always make your own using my Langka Jam recipe.
Pinipig Polvoron - Mine is a special jar from Wildflower in Manila, but you can use any brand, just break it up into small pieces.
Start with the Dough
Focaccia is so easy and hands off, but I do need to tell you that you need to make the dough first and then leave it to rest overnight in the refrigerator. You get a more bubbly and flavorful bread that way.
In a large bowl combine the flour, salt and yeast.
Mix well with a whisk.
Add the olive oil and water.
Mix well with a wooden spoon until you get a super soft dough.
Cover and leave to rest for 30 minutes.
Take off the cover and add the cubed ripe Saba.
With wet fingers pull the edges of the dough over to the other side. And repeat again from the other side to make sure the Saba is covered with dough. Cover and leave to rest for 30 min.
Uncovern then add in the pinipig polvoron.
You will notice the dough now feels a little bit stronger. With wet hands do the same as before. pull the edges of the dough over to the other side.
Repeat the pulling from each side 2 more times.
Drizzle the top with some olive oil. Cover and put in the refrigerator overnight.
2 hours before baking take the Turon Focaccia dough out of the refrigerator to bring to room temperature.
Prepare the Turon Focaccia Dough for Baking
Prepare your 8x8 baking pan by spreading butter all over the bottom and sides of the pan and drizzling olive oil.
Once the dough is at room temperature, uncover the bowl.
Transfer it to the prepared baking pan. Cover and leave to rest for 30 min.
You will see that the dough is nice and bubbly. This is when you pre-heat the oven to 425F. Poke holes with clean finger tips.
Then combine the langka jam with butter.
Use your clean hands to spread it all over the top.
And poke it into the holes.
Then sprinkle with more Pinipig Polvoron all over the top. Bake for 20 minutes,
Finishing Touches To Your Turon Focaccia
Take it out of the oven and leave to rest for about 10 minutes.
Transfer to a wire rack and spread more Langka jam all over.
Cut and serve while still warm.
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Equipment
- 8x8 square pan
- Whisk
- Bowls
Ingredients
- 2 Cups All Purpose Flour
- 1 Teaspoon Salt
- 1 Teaspoon Yeast
- 1 Tablespoon Olive Oil
- 1¼ Cup Water
- 1 Ripe Saba Banana Cubed
- ¼ Cup Pinipig Polvoron
- Bottle of Olive Oil for drizzling
Toppings
- ⅓ Cup Langka Jam
- 1 Tablespoon Softened (not melted) Butter
- 2 Tablespoons Pinipig Polvoron
For the Pan
- Bottle of Olive Oil for drizzling
- 2 Tablespoons Softened (not melted) Butter for spreading
Instructions
- In a large bowl combine the flour, salt and yeast. Mix well with a whisk. Add the olive oil and water. Mix well with a wooden spoon until you get a super soft dough. Cover and leave to rest for 30 minutes.
- Take off the cover and add the cubed saba. With wet clean fingers pull the edges of the dough over to the other side. Cover and leave to rest again for 30 minutes.
- Take the cover off and add in the pinipig polvoron. Do the same as with the cubed Saba and pull the edges of the dough over to the other side to incorporate the polvoron.
- Drizzle with a bit of olive oil and cover with plastic wrap and place in the refrigerator overnight.
- 2 hours before baking take the Turon Focaccia dough out of the refrigerator to bring to room temperature.
- Prepare your 8x8 baking pan by spreading butter all over the bottom and sides of the pan and drizzling olive oil.
- Once the dough is at room temperature, uncover the bowl. Transfer it to the prepared baking pan. Cover and leave to rest for 30 min.
- You will see that the dough is nice and bubbly. This is when you pre-heat the oven to 425F. Poke holes with clean finger tips.
- Then combine the langka jam with butter in a small bowl. It's okay to have small chunks of butter.
- Use your clean hands to spread it all over the top and poke it into the holes. You you will probably have some jam left over. It's okay we will use that to brush on after the Turon Focaccia is baked. Then sprinkle with more Pinipig Polvoron all over the top. Bake for 20 minutes,
- Take it out of the oven and leave to rest for about 10 minutes. Transfer to a wire rack and spread more Langka jam all over.
- Cut and serve while still warm.
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