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.
Ingredients
- 1 ball focaccia dough (see recipe)
- 5 ounces thinly sliced rhubarb (about 1 1/2 cups)
- ⅓ cup granulated sugar
- 3 tablespoons olive oil
- 1 tablespoon demerara (raw) sugar
- Nutritional Information
Nutritional analysis per serving (2 servings)
658 calories; 24 grams fat; 3 grams saturated fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 100 grams carbohydrates; 4 grams dietary fiber; 41 grams sugars; 10 grams protein; 704 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 (9-inch) focaccia
Preparation
- 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 9×13-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.
Dining and Cooking