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Turon Focaccia with Saba, Langka Jam and Polvoron

Turon Focaccia made with Langka Jam, fresh Saba chunks and pinipig polvoron for a surprising crunch.
Prep Time1 hour
Cook Time20 minutes
Resting Time1 day
Total Time1 day 1 hour 20 minutes
Course: Bread
Cuisine: Filipino
Servings: 9 Servings
Author: Rezel Kealoha

Equipment

  • 8x8 square pan
  • Whisk
  • Bowls

Ingredients

  • 2 Cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Yeast
  • 1 Tablespoon Olive Oil
  • 1¼ Cup Water
  • 1 Ripe Saba Banana Cubed
  • ¼ Cup Pinipig Polvoron
  • Bottle of Olive Oil for drizzling

Toppings

  • ⅓ Cup Langka Jam
  • 1 Tablespoon Softened (not melted) Butter
  • 2 Tablespoons Pinipig Polvoron

For the Pan

  • Bottle of Olive Oil for drizzling
  • 2 Tablespoons Softened (not melted) Butter for spreading

Instructions

    Note this is a two day process. First make the dough, chill in the refrigerator then bake the next day.
  • 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 and leave to rest for 30 minutes.
  • Take off the cover and add the cubed saba. With wet clean fingers pull the edges of the dough over to the other side. Cover and leave to rest again for 30 minutes.
  • Take the cover off and add in the pinipig polvoron. Do the same as with the cubed Saba and pull the edges of the dough over to the other side to incorporate the polvoron.
  • Drizzle with a bit of olive oil and cover with plastic wrap and place in the refrigerator overnight.
    • Day 2 make the Langka Jam topping and bake the Turon Focaccia
  • 2 hours before baking take the Turon Focaccia dough out of the refrigerator to bring to room temperature.
  • Prepare your 8x8 baking pan by spreading butter all over the bottom and sides of the pan and drizzling olive oil.
  • Once the dough is at room temperature, uncover the bowl. Transfer it to the prepared baking pan. Cover and leave to rest for 30 min.
  • You will see that the dough is nice and bubbly. This is when you pre-heat the oven to 425F. Poke holes with clean finger tips.
  • Then combine the langka jam with butter in a small bowl. It's okay to have small chunks of butter.
  • Use your clean hands to spread it all over the top and poke it into the holes. You you will probably have some jam left over. It's okay we will use that to brush on after the Turon Focaccia is baked. Then sprinkle with more Pinipig Polvoron all over the top. Bake for 20 minutes,
  • Take it out of the oven and leave to rest for about 10 minutes. Transfer to a wire rack and spread more Langka jam all over.
  • Cut and serve while still warm.