Sweet Rhubarb Focaccia Recipes

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FOCACCIA DOUGH



Focaccia Dough image

This dough recipe makes enough for three focaccias, so bake one loaf tonight and freeze the remaining dough. This can be topped with sautéed ramps or roasted potatoes, or simply brushed with good salt and olive oil. Baking it in a cake pan will allow for a nice-looking, gently domed loaf. (The New York Times)

Provided by Melissa Clark

Categories     project, appetizer

Time 15m

Yield 3 balls of dough (for 9-inch focaccias)

Number Of Ingredients 6

3 3/4 teaspoons active dry yeast
3/4 cup extra-virgin olive oil, more as needed
11 grams kosher salt (1 tablespoon)
10 grams sugar (2 teaspoons)
515 grams all-purpose flour (about 4 cups), more as needed
130 grams whole wheat flour (about 1 cup)

Steps:

  • Place 1 1/2 cups lukewarm water (105 to 115 degrees) in a large bowl or the bowl of a stand mixer. Sprinkle yeast over it. Let stand until foamy, about 5 minutes.
  • Stir oil, salt and sugar into yeast mixture. Stir in all-purpose and whole-wheat flour until a soft dough forms (you may need to add more all-purpose flour).
  • Turn dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes. If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute. Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
  • Oil a large bowl. Place dough in bowl and turn to coat it lightly with oil. Cover bowl with a dish towel. Leave in a warm place until dough has doubled in size, about 1 hour.
  • Divide dough into 3 equal-size balls. Tightly wrap in plastic any you are not planning to use right away and freeze. Transfer remaining balls to a baking sheet and cover loosely with a towel. Let rest for 20 to 30 minutes.

Nutrition Facts : @context http, Calories 1247, UnsaturatedFat 47 grams, Carbohydrate 161 grams, Fat 57 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 624 milligrams, Sugar 3 grams

SWEET RHUBARB FOCACCIA



Sweet Rhubarb Focaccia image

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

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

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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