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5 from 3 votes

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. 
Prep Time15 minutes
Cook Time20 minutes
Resting Time1 day
Total Time1 day 35 minutes
Course: Appetizer
Cuisine: Filipino, Italian
Servings: 24 Squares

Ingredients

  • 1 Cup Mashed Ube or Reconstituted Freeze Dried Ube
  • 3 ½ Cups All Purpose Flour
  • 1 Teaspoon Instant Yeast
  • 1 ½ Cup Water
  • 2 Tablespoons Garlic Infused Olive Oil More For Dizzling
  • 1 ½ Teaspoon Salt

Toppings

  • ¼ 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.