Savory Ube Focaccia Recipe and It's No-Knead!

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.

Savory Ube Focaccia

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!

What Ingredients Do You Need for Savory Ube Focaccia Bread?

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.

How Do You Make Savory Ube Focaccia Bread?

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.

Start by putting the Ube, flour, yeast and salt in a large bowl. Mix well.
Make a well in the middle and then add in the rest of the ingredients.
Using a wooden spoon mix the dough until it’s shaggy and the flour is fully incorporated.
In a separate bowl, drizzle some garlic oil on the bottom and transfer the dough into the other bowl. Make sure the dough is fully coated by turning it over a few times. Cover and leave to rest for 24 hours. I know it’s the hardest part of this Savory Ube Focaccia Bread!!! Sorry, but it’s a must step! If you have a cold kitchen just leave it on the counter. If it gets warm put it in the fridge.

The Next Day –

The next day take the Savory Ube Focaccia dough out of the fridge and bring to room temperature.
Drizzle garlic olive oil in a 9×13 pan.
We are going pull the bread a few times to activate the gluten and to deflate it at the same time. So while the dough is still in the bowl coat your hands with some olive oil and starting at one corner pull it to the middle. Repeat for the rest of the corners. Then flip the dough over and pull each corner to the middle again.
Transfer the dough into the 9×13 pan and stretch it to the corners. You can lift up the dough a little to help stretch it, but don’t force it. It’s okay if it shrinks away. We are going to let it rise for a second time anyway.
Leave the dough to rise again. It will take about an hour. Just looking out for it every 30 minutes until it’s doubled in size.
While it’s rising preheat your oven to 450F.
Just before it’s ready to bake, coat your fingers with garlic olive oil again and start poking the dough with your fingers. Then put some Kesong Puti in some random holes and sprinkle dried malunggay leaves on the top and some flakey salt.
Bake for 15-30 minutes until the top is nice and golden brown.

How To Serve and Store It

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.

Other Ube Recipes To Enjoy!

Super Easy 3 Ingredient Ube Tortillas

Ube Halaya Babka Dairy Free Recipe

Vegan Savory Ube Pierogies

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 Savory Ube Focaccia Bread I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

Savory Ube Focaccia Recipe and It’s No-Knead!

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.

Course Appetizer

Cuisine Filipino, Italian

Prep Time 15 minutes

Cook Time 20 minutes

Resting Time 1 day

Total Time 1 day 35 minutes

Servings Squares

Ingredients

1 Cup Mashed Ube or Reconstituted Freeze Dried Ube
3 1/2 Cups All Purpose Flour
1 Teaspoon Instant Yeast
1 1/2 Cup Water
2 Tablespoons Garlic Infused Olive Oil More For Dizzling
1 1/2 Teaspoon Salt

Toppings

1/4 Cup Kesong Puti
1 Tablespoon Crushed Dried Malunggay Leaves
1 Teaspoon Flaky Sea Salt
More Olive Oil For Drizzling

Instructions

Start by putting the Ube, flour, yeast and salt in a large bowl. Mix well.
Make a well in the middle and then add in the rest of the ingredients.
Using a wooden spoon mix the dough until it’s shaggy and the flour is fully incorporated.
In a separate bowl, drizzle some garlic oil on the bottom and transfer the dough into the other bowl. Make sure the dough is fully coated by turning it over a few times. Cover and leave to rest for 24 hours. I know it’s the hardest part of this Savory Ube Focaccia Bread!!! Sorry, but it’s a must step! If you have a cold kitchen just leave it on the counter. If it gets warm put it in the fridge.
The next day take the Savory Ube Focaccia dough out of the fridge and bring to room temperature.
Drizzle garlic olive oil in a 9×13 pan.
We are going pull the bread a few times to activate the gluten and to deflate it at the same time. So while the dough is still in the bowl coat your hands with some olive oil and starting at one corner pull it to the middle. Repeat for the rest of the corners. Then flip the dough over and pull each corner to the middle again.
Transfer the dough into the 9×13 pan and stretch it to the corners. You can lift up the dough a little to help stretch it, but don’t force it. It’s okay if it shrinks away. We are going to let it rise for a second time anyway.
Leave the dough to rise again. It will take about an hour. Just looking out for it every 30 minutes until it’s doubled in size.
While it’s rising preheat your oven to 450F.
Just before it’s ready to bake, coat your fingers with garlic olive oil again and start poking the dough with your fingers. Then put some Kesong Puti in some random holes and sprinkle dried malunggay leaves on the top and some flakey salt.
Bake for 15-30 minutes until the top is nice and golden brown.
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.