This Longganisa Focaccia is made with garlic bread studded with chunks of cooked longganisa pieces and topped with fluffy scrambled eggs. Filipino breakfast in one bite!
I think I had a Longganisa Focaccia in Manila, but I don't remember where. Or it could have been a pizza actually. It was good, but it needed way more Longganisa pieces. Which is why I created this recipe. The rule is if you want a better version - make it yourself! So I did and now I am sharing it with you.
The bread is made with lots of garlic and I used a whole tray of skinless Longganisa. More is better I say.
Want a Sweet Version?
Try this Ube filled Focaccia. This Big and Bubbly Sweet Ube Focaccia is like eating a super huge fritter, but so much easier to make. The outer crust is super crispy and the bread is super soft. It's studded with Ube Polvoron and slathered with Ube Halaya. To finish it's drizzled with a sweet Ube Glaze.
Ingredients
Flour - This recipe makes a small batch, so you will just need 2 cups of flour. All purpose flour works perfectly fine for this easy Longganisa Focaccia recipe.
Water - Use warm water that is neither too hot or too cold. Be like Goldilocks! You should be able to dip your hand in the water and not feel a temperature difference.
Salt - It is a savory bread so a pinch of salt is needed.
Garlic - For this recipe I recommend using the garlic paste you find in the tubes as you will mix it in with the water to make garlic water.
Yeast - I use instant dry yeast. Very easy to use and you don't need to activate it before hand.
Longganisa - Refer to the photo above to see which brand I used. I recommend using skinless so that you don't have to go through the trouble of removing the casing. You do need to use cooked Longganisa crumbles, DO NOT mix in raw Longganisa into the dough for the love of god. Again I must state cook the Longganisa first before adding to the dough.
Chives - You can use chives or green onion. Either is fine, just for a hit of fresh herbs.
Eggs - I was trying to work out if it was best to do a fried egg on top or scrambled eggs. I did the scrambled eggs route, but I think also putting in a few jammy eggs in the dough before baking will work too.
Olive Oil - Use the best and we will be drizzling olive oil a lot so just have a bottle on standby.
How To Make Longganisa Focaccia
First mix the garlic paste into the 1 cup of water.
In a large bowl add in the flour, salt, and yeast.
Mix it well.
Then add in the garlic water and 1 tablespoon of olive oil.
Mix well until all the water and oil has been absorbed by the flour.
Cover and leave to rest for 20 minutes.
After 10 minutes start pulling the sides of the dough towards the inside. You can see that it has formed some gluten and now has structure.
Add in the COOKED Longganisa bits.
Use your hands to fold in the cooked longganisa bits into the dough. Cover and leave in the refrigerator for 24 hours.
The next day take out the Longganisa Focaccia dough and leave out on the counter top to get to room temperature.
Once it starts getting bubbles it's ready for the next step.
Add in the chopped chives.
Fold it in with your hands until it's fully incorporated thought out the dough.
Prepare a 8x8 square cake pan or 9 inch round cake pan by coating the bottom and sides with olive oil. Probably about 2-3 tablespoons.
Transfer the Longganisa Focaccia dough into the pan.
Then use your fingers to stretch out the dough up to the edges of the pan.
Cover with plastic wrap and leave to rise again for 1 hour. Then pre-heat the oven to 425F.
While the Longganisa Focaccia dough is doing a second rise prepare the scrambled eggs. Break 2 eggs and remaining chives with pinch of salt into a bowl and use a fork to mix it until frothy.
Pour into a small pan with 1 teaspoon of olive oil and cook the eggs for 2 minutes. I like to use the scooting method by pushing up the cooked eggs to the middle and then letting the raw eggs into the empty space and keep repeating until all the eggs are cooked. It stays light and fluffy that way.
Transfer the cooked eggs to a plate and cut into small pieces.
Once the focaccia dough has doubled and as formed some bubbles, get your hands in there and poke some holes in.
Press the scrambled egg pieces into the dough and drizzle a bit more olive oil on the top. Bake in the preheated oven for 20 minutes.
Once done baking leave to rest for 5 minutes.
Then brush with more olive oil or butter.
Transfer to a wire rack to cool down.
How To Serve and Store Your Longganisa Focaccia
Freshly made Longganisa Focaccia is best eaten on the day it has been baked. So cut it up into big or small pieces and eat away.
However if you are a small family like us (it's only 3 of us most of the time). What I do is cut the freshly baked Focaccia in half and cut it into smaller pieces. Then I wrap each piece in foil and date it, then freeze.
When any of us feel a craving for savory bread we just take one out of the freezer and pop it in it the toaster oven.
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Equipment
- Large Bowl
- 8x8 square cake pan or 9 inch round cake pan
- Small Fry Pan
Ingredients
- 1 Cup Water
- 1 Tablespoon Garlic Paste
- 2 Cups All Purpose Flour or Bread Flour
- 1 Teaspoon Salt
- 1 Teaspoon Yeast
- 1 Tablespoon Olive Oil
- 1 Cup Cooked Longganisa Crumbles
- 2 Tablespoons Chopped Chives Divided
- 2 Eggs
- 1 Tablespoon Melted Butter (optional for brushing after baking)
- More Olive Oil for drizzling
Instructions
- Note Focaccia tastes the best if the dough is left to rise overnight. So you will make the dough on the first day and then bake the day after. That is my recommendation. Step by step photos are above in the body of the recipe so scroll up if you want to see them.
Day 1 - Make the Dough
- First mix the garlic paste into the 1 cup of water. Then in a separate large bowl add in the flour, salt, and yeast. Mix well. Make a well in the middle of the flour mixture and add in the garlic water and 1 tablespoon of olive oil. Mix well until all the water and oil has been absorbed by the flour. Cover and leave to rest for 20 minutes.
- After 10 minutes start pulling the sides of the dough towards the inside. You can see that it has formed some gluten and now has structure. Add in the COOKED Longganisa crumbles. Use your hands to fold in the cooked longganisa bits into the dough. Cover and leave in the refrigerator for 24 hours.
Day 2 - Second Rise and Baking Day
- The next day take out the Longganisa Focaccia dough and leave out on the counter top to get to room temperature. About 1 hour.
- Once it starts getting bubbles it's ready for the next step. Add in the chopped chives. Fold it in with your hands until it's fully incorporated thought out the dough.
- Prepare a 8x8 square cake pan or 9 inch round cake pan by coating the bottom and sides with olive oil. Probably about 2-3 tablespoons. The more the better as it will help the bottom get super crispy.
- Transfer the Longganisa Focaccia dough into the pan. Then use your fingers to stretch out the dough up to the edges of the pan. Cover with plastic wrap and leave to rise again for 1 hour.
- Then pre-heat the oven to 425F.
- While the Longganisa Focaccia dough is doing a second rise prepare the scrambled eggs. Break 2 eggs and remaining chives with pinch of salt into a bowl and use a fork to mix it until frothy.
- Pour into a small pan with 1 teaspoon of olive oil and cook the eggs for 2 minutes. I like to use the scooting method by pushing up the cooked eggs to the middle and then letting the raw eggs into the empty space and keep repeating until all the eggs are cooked. It stays light and fluffy that way. Transfer the cooked eggs to a plate and cut into small pieces.
- Once the focaccia dough has doubled and as formed some bubbles, get your hands in there and poke some holes in. Press the scrambled egg pieces into the dough and drizzle a bit more olive oil on the top.
- Bake in the preheated oven for 20 minutes.
- Once done baking leave to rest for 5 minutes. Then brush with more olive oil or butter.
- Transfer to a wire rack to cool down and cut into 9 equal pieces to serve.
Leave a Reply