Sweet Rhubarb Focaccia
- Total Time
- About 1 hour 15 minutes, plus time to prepare dough
- Rating
- Comments
- Read comments
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Ingredients
- 1ball focaccia dough (see recipe)
- 5ounces thinly sliced rhubarb (about 1½ cups)
- ⅓cup granulated sugar
- 3tablespoons olive oil
- 1tablespoon demerara (raw) sugar
Nutritional analysis per serving (1 servings)
1320 calories; 49 grams fat; 8 grams saturated fat; 31 grams monounsaturated fat; 8 grams polyunsaturated fat; 201 grams carbohydrates; 9 grams dietary fiber; 83 grams sugars; 22 grams protein; 1407 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. In a small bowl, toss rhubarb and granulated sugar. Let stand, stirring occasionally, until fruit releases its juices and sugar dissolves, 20 to 30 minutes.
- Step 2
Strain rhubarb juices into a small pot and reserve rhubarb. Simmer juices over moderate heat until thick and syrupy, about 3 minutes. Pour olive oil into bottom of a 9x13-inch baking pan. Pat dough evenly into pan, leaving a small gap between dough and edges of pan. Dough should be about a half-inch thick. Scatter rhubarb over dough; brush generously with syrup. Sprinkle top with demerara sugar. Bake until focaccia is golden brown, about 20 to 30 minutes.
Private Notes
Comments
Delicious with just the right amount of sweetness. Made two with no changes with the exception of letting the dough rest for 10 minutes before I kneaded it by hand. The amount of flour was spot on. Added only a tablespoon to dust the counter before kneading. I baked them for twenty minutes and overcooked the one baked in a heavy metal 13 x 9 cake pan. The one that cooked perfectly was baked in heavy ceramic lasagne pan, which I recommend.
Wow. This turned out amazing. Followed the recipe exactly. Used rhubarb from my garden. Cooked it in a metal, 13x9 pan for 20 minutes exactly and it was perfectly golden brown. My first attempt at focaccia and I couldn’t have asked for a better result. Rhubarb is under appreciated.
In its favor, I will say that split open with butter and marmalade, this makes a pretty good breakfast with kefir or coffee! And, to be fair, perhaps made without sourdough it hits the sweet spot more effectively.
My curiosity was piqued by the idea of a sweet/tart/salty focaccia, positively reviewed. I find it unsatisfying, not one thing or the other. I'd rather have rhubarb cake or fool & Rosemary focaccia. I gave this all I had: a rye sourdough starter; whole wheat flour (makes excellent light focaccia, no need for white flour); turbinado sugar for rhubarb/syrup, w a bit of Rosemary too, which was delicious; more olive oil where focaccia wants it... Also, sticky syrup ran down and burned! Not worth it.
Made the dough as written, but the focaccia came out a bit thin for my taste. I only cooked it for 15 minutes and it still was a bit too hard on the sides, but the texture in the middle was perfect. I also used a bit less than 1/4 cup of sugar, and only sprinkled a tiny bit on top before baking (along with some more salt too). The taste is fantastic! I’d make this again
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