Sweet Rhubarb Focaccia
Inspired by techniques from NYT Cooking.
A sweet focaccia topped with sugared rhubarb slices, glazed with their own pink syrup and crunchy demerara.
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Method
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Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- small bowl
- small saucepan
- sieve
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 229 kcal |
| Protein | 5.3 g |
| Carbohydrate | 37.4 g |
| of which sugars | 6.7 g |
| of which free sugars | 6.4 g |
| Fat | 6.4 g |
| of which saturates | 0.9 g |
| Fibre | 1.4 g |
| Salt | 0.86 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 500 g strong white bread flour
- 7 g instant (fast-action) dried yeast
- 11 g fine sea salt about 1¾ tsp
- 400 ml water lukewarm, about 38 °C
- 2 tbsp extra-virgin olive oil
Tin
- 3 tbsp extra-virgin olive oil
Rhubarb
- 150 g rhubarb, thinly sliced on an angle
- 65 g caster sugar
- 12 g demerara sugar about 1 tbsp
- 1
Dough. Mix the flour, yeast, salt, warm water and 2 tbsp oil into a sticky dough, cover and rest 15 min.
- 2
Folds. Fold four times at 30 min intervals, until the dough is elastic and airy.
- 3
Rhubarb. During the last fold, toss the rhubarb with the caster sugar and leave 20-30 min, stirring now and then, until it has released a pink syrup. The sugar draws out the juice so the fruit stays in neat slices.
- 4
Tin. Pour 3 tbsp oil into the tin, add the dough and pat it out to about 1.5 cm thick, leaving a small gap at the edges. Cover and leave 45 min.
- 5
Syrup. Heat the oven to 230 °C (210 °C fan). Strain the rhubarb juices into a small pan and simmer 2-3 min, until thick. Dimple the dough, scatter the rhubarb over it, brush with the syrup and sprinkle with demerara.
- 6
Bake. Bake 20-25 min, until golden brown and the rhubarb is tender; the centre reads about 96 °C. Cool 20 min, as the syrup is very hot, then cut into 12.
Storage
Best on the day. Keep covered at room temperature for up to 1 day or in the fridge for up to 3 days; warm at 180 °C for 5 min.
