Sweet Rhubarb Focaccia

Name: Sweet Rhubarb Focaccia
Total time: 1 min
Ingredients: 1 ball focaccia dough ( see recipe); 5 ounces thinly sliced rhubarb (about 1 1/2 cups); 1/3 cup granulated sugar; 3 tablespoons olive oil; 1 tablespoon demerara (raw) sugar

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Total: 1 hours, 15 minutes

Servings: 5

Author : Melissa Clark

focaccia dough rhubarb sugar

Ingredients

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1 ball focaccia dough (see recipe)5 ounces thinly sliced rhubarb (about 1 1/2 cups)1/3 cup granulated sugar3 tablespoons olive oil1 tablespoon demerara (raw) sugar

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Instructions

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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.