SWEET RHUBARB FOCACCIA
Here's a surprising twist on the traditional savory focaccia: a sweet and tart tangle of rhubarb rests atop a light and chewy bread which is then sprinkled with raw demerara sugar for a satisfying crunch.
Provided by Melissa Clark
Categories dessert
Time 1h15m
Yield 1 (9-inch) focaccia
Number Of Ingredients 5
Steps:
- 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.
- 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.
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Shani Ss
[email protected]The focaccia was easy to make and turned out great. I used fresh rhubarb and it worked just fine.
Elene Xuxia
[email protected]This focaccia was a bit too sweet for my taste, but I think it would be great with less sugar.
liduv1977
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this focaccia. The rhubarb flavor was subtle and not overpowering.
Martin Cloud
[email protected]This focaccia is perfect for spring. The rhubarb adds a fresh and vibrant flavor.
Ugorji Chukwuemeka
[email protected]I made this focaccia for a party and it was a hit. Everyone loved the sweet and tangy flavor.
Benja8pkkmin I Urenda
[email protected]This is one of the best focaccia recipes I've ever tried. The rhubarb adds a unique and delicious flavor.
Umar badshah
[email protected]I'm not sure what went wrong, but my focaccia turned out dense and gummy.
Zuhaib Gul
[email protected]The focaccia was easy to make and turned out great. I used fresh rhubarb and it worked just fine.
Jamal Hassan
[email protected]This focaccia was a bit too sweet for my taste, but I think it would be great with less sugar.
Sikndar Sain
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this focaccia. The rhubarb flavor was subtle and not overpowering.
Shahzad Jee
[email protected]This focaccia is perfect for spring. The rhubarb adds a fresh and vibrant flavor.
Sasanka Samanala
[email protected]I made this focaccia for a party and it was a hit. Everyone loved the sweet and tangy flavor.
saman baqe
[email protected]This is one of the best focaccia recipes I've ever tried. The rhubarb adds a unique and delicious flavor.
Rawish Ayaz
[email protected]I'm not sure what went wrong, but my focaccia turned out dense and gummy.
Jibiril Ahmad
[email protected]The focaccia was easy to make and turned out great. I used frozen rhubarb and it worked just fine.
Antoinette Antone
[email protected]This focaccia was a bit too sweet for my taste. I think I would have preferred it with less sugar.
Dillard York
[email protected]I'm not usually a fan of rhubarb, but this focaccia was delicious. The rhubarb flavor was subtle and not overpowering. The bread was also very soft and fluffy.
Huzama malik
[email protected]This focaccia was amazing! The rhubarb added a tart and tangy flavor that balanced out the sweetness of the bread. I also loved the crunchy topping. This is definitely a recipe I'll be making again and again.