This Savory Ube Focaccia is made with real mashed up Ube with lots of garlic olive oil. No real bread making skills are needed to make this bread. Just lots of patience.
Yes you read that right. You can make savory dishes with Ube! Case in point these Savory Ube Dumplings that I made many moons ago. You can actually see me make it on SideChef.
Okay. Here is the deal. Focaccia is super easy to make. You don’t even have to kneed it. All you have to do is let it rest overnight in the refrigerator. Or even on the counter top if your kitchen gets cold during the winter.
I am not going to waffle on about Foccacia, as I am not an expert. So I will lead you to this Wikipedia page to read up on it if you choose.
Let’s get to making this bread then!
Ube! – This gives the bread it’s purple hue. Don’t be fooled. At the end of the day it’s just a yam. It’s the coconut milk and sugar mixed into make it sweet. AKA – Ube Halaya. Ube as it is, is not very sweet. A real one has a very slight vanilla smell to it, but when steamed it mostly goes away. The flavor and color that everyone goes crazy about is artificial.
I used frozen already steamed and mashed Ube. I source mine from Seafood City and always get a few packs to keep in the freezer. You can also use the freeze dried powered. Just reconstitute them with water first. Make sure you get one where in the ingredient lists it specifically says Freeze Dried Ube Powder.
All Purpose Flour – I just use the standard AP Flour.
Garlic Infused Olive Oil – You can use just standard olive oil, but I do highly recommend to get some garlic oil. It makes a huge difference.
Yeast – I use instant dry yeast. This type of yeast does not need to be bloomed or started and can just be added with the dry ingredients.
Water – This is a very high hydration dough and we will use a mixture of water and olive oil for that.
Salt – Use the good stuff, we will use it both in the dough and as a finishing topping.
Kesong Puti – You all know how I love using old recipes in new ones. This is totally optional, but gives the Focaccia a nice subtle cheesy crust. You can find that recipe here.
Dried Malunggay Leaves – This stuff goes a long long way. It’s great to use as a garnish on anything.
I didn’t get a chance to do any step by step photos for this one unfortunately. When I make it again in the future I will do so. In the mean-time please make do with these words.
To serve the Savory Ube Focaccia, simply cut into squares or tanagrams if your adventurous. It’s best eaten the same day that it’s baked, but will stay on the counter for up to 2 days. If you still have some left over it’s best to freeze them and reheat just before eating.
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