focaccia dough

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.

Sweet Rhubarb Focaccia

rhubarb (about 1 1/2 cups)

sugar

olive oil

demerara (raw) sugar

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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Top 1 focaccia dough recipes from across the web

The most viewed focaccia dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sweet Rhubarb Focaccia

The most viewed focaccia dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine