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.
I have been seeing the Big and Bubble Cinnamon Roll Focaccia going around. I of course had to Ube it up.
The inside of the Focaccia is filled with pieces of Ube Polvoron. Sometimes you get a big piece sometimes you get a small piece. It depends where you bite.
What I love about this Sweet Ube Focaccia is that it eats like a fritter. Oh so crispy on the outside and soft and bouncy on the inside. It's the toppings that take it to the edge for me. Don't get mad if you find yourself eating half of it in one sitting. I did.
Ingredients
For the bread this is what you will need.
Flour - You will need two cups of flour. Use either bread flour or all purpose flour.
Salt - Measure out 1 teaspoon of salt.
Olive Oil - For this recipe I would just leave the bottle of olive oil out as you will be drizzling it all over several times. In the actual bread you will need 1 tablespoon mixed in.
Yeast - Use 1 teaspoon yeast.
Water - It's a very moist bread that you don't really need to kneed so it has a high water content. Measure out 1 ¼ cup of warm water.
Ube Polvoron - For the Ube Polvoron crush it all up and measure out ¼ cup. I recommend buying the Goldilocks brand of polvoron. They seem to be readily available around the world at your local Filipino grocery store.
For the Ube Halaya Topping this is what you will need:
Ube Halaya - You will need ⅓ cup.
Coconut Condensed Milk - Adding the condensed milk to make it spreadable.
Butter - Adding butter to make the topping even softer and melty when baked.
To finish off the Sweet Ube Focaccia you will need to make the Ube Glaze. This is what you will need:
Powdered Sugar - Measure out ½ Cup.
Milk - Start with 1 tablespoon and add more drip by drip. It's amazing how quickly the powdered sugar can absorb liquid. So be careful.
Ube Flavoring - You don't need much. A tiny drop is more than enough. If you want to start slow dip a toothpick into the Ube Flavoring and mix that in. Taste and see if you need more.
How to Make Sweet Ube Focaccia
Making Sweet Ube Focaccia is a two day process. Trust me. Focaccia is the easiest bread to make, but letting it rise in the refrigerator slowly makes it taste even better.
Day 1: Make the bread dough.
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 with a kitchen towel and leave to rest for 30 minutes.
Take off the cover and add half of the Ube Polvoron.
With wet fingers pull the edges of the dough over to the other side.
Keep repeating until the Ube polvoron is covered.
Cover and leave to rest again for 30 minutes.
At this stage you can feel that the dough is much stronger. Add the remaining Ube Polvoron.
With wet hands do the same as before. pull the edges of the dough over to the other side.
PresKeep repeating until the Ube polvoron is covered and fully incorporated into the Sweet Ube Focaccia dough.
Drizzle with a bit of olive oil and cover and place in the refrigerator overnight.
Day 2: Make the Ube Halaya Topping and Glaze
The next day make the Ube Halaya topping by placing the Ube Halaya, Coconut Condensed Milk and butter in a sauce pan.
Cook on high heat for 5 minutes until it's all melted. Leave to fully cool.
Take the Sweet Ube Focaccia dough out of the refrigerator.
Line a 8x8 square pan with foil and drizzle it all over with olive oil.
Transfer the cold dough into the lined pan. Use your fingers to guide the dough to the edges.
Cover and leave to get to room temperature for 1 hour.
After an hour you will see that it has risen again and started to bubble. At this point pre-heat your oven to 425F.
Drizzle more olive oil all over the top of the dough.
With wet clean fingers poke deep holes into the dough.
It should look like this.
Take the Ube Halaya topping and spread it all over the top. Using clean hands again poke more holes all over.
Once the oven has heated up to 425F bake for 20 minutes.
Take out of the oven and remove the Sweet Ube Focaccia from the pan and remove the foil. Transfer to a wire rack to cool down fully.
Once the bread has cooled down make the Ube Glaze. Place the powdered sugar into a small bowl and add the milk. Mix well. Add more milk if needed, but just a drop at a time.
Add the Ube Flavoring and mix until incorporated.
Drizzle the glaze all over the cooled down Sweet Ube Focaccia.
Leave the glaze to harden.
How To Serve Your Sweet Ube Focaccia
To serve cut it into 9 big squares or small 18 rectangles.
I highly doubt that you would have any leftovers but if you do wrap them up in plastic wrap and foil. Place in the freezer for up to 3 months. To reheat toast from frozen until crispy.
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Equipment
- 8x8 square pan
- Foil
- Whisk
- Wooden Spoon
Ingredients
Bread
- 2 Cups Flour (Bread or All Purpose )
- 1 Teaspoon Salt
- 1 Teaspoon Yeast
- 1 ¼ Cup Water
- 1 Tablespoon Olive Oil
- ¼ Cup Crushed Ube Polvoron
- Bottle of olive oil for drizzling
Ube Halaya Topping
- ⅓ Cup Ube Halaya
- 2 Tablespoons Coconut Condensed Milk
- 2 Tablespoons Butter
Ube Glaze
- ½ Cup Powdered Sugar
- 1 Tablespoon Milk
- 1 Drop Ube Flavoring
Instructions
- Note this is a two day process. First make the bread and let it rest overnight .
Make Bread Dough
- 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 with a kitchen towel and leave to rest for 30 minutes.
- Take off the cover and add half of the Ube Polvoron. With wet fingers pull the edges of the dough over to the other side. Keep repeating until the Ube polvoron is covered. Cover and leave to rest again for 30 minutes.
- Remove the cover. At this stage you can feel that the dough is much stronger. Add the remaining Ube Polvoron. With wet hands do the same as before. pull the edges of the dough over to the other side. Keep repeating until the Ube polvoron is covered and fully incorporated.
- Drizzle with a bit of olive oil and cover with plastic wrap and place in the refrigerator overnight.
Day Two Make the Ube Halaya Topping and Bake The Focaccia
- The next day make the Ube Halaya topping by placing the Ube Halaya, Coconut Condensed Milk and butter in a sauce pan. Cook on high heat for 5 minutes until it's all melted. Leave to fully cool.
- Take the Sweet Ube Focaccia dough out of the refrigerator. It should be bubbly and doubled in size.
- Line a 8x8 square pan with foil and drizzle it all over with olive oil.
- Transfer the cold dough into the lined pan. Use your fingers to guide the dough to the edges. Cover and leave to get to room temperature for 1 hour.
- After an hour you will see that it has risen again and started to bubble. At this point pre-heat your oven to 425F.
- Drizzle more olive oil all over the top of the dough. With wet clean fingers poke deep holes into the dough. Take the Ube Halaya topping and spread it all over the top. Using clean hands again poke more holes all over.
- Once the oven has heated up to 425F bake for 20 minutes. Take out of the oven and remove the Sweet Ube Focaccia from the pan and remove the foil. Transfer to a wire rack to cool down fully.
Make The Ube Glaze
- Once the bread has cooled down make the Ube Glaze. Place the powdered sugar into a small bowl and add the milk. Mix well. Add more milk if needed, but just a drop at a time.
- Add the Ube Flavoring and mix until incorporated.
- Drizzle the glaze all over the cooled down Sweet Ube Focaccia. Leave the glaze to harden for 10 minutes.
- To serve slice into 9 large squares or 18 small rectagles.
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