SWEET RHUBARB FOCACCIA
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
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.
FOCACCIA DOUGH
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
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 FOCACCIA WITH FIGS, PLUMS, AND HAZELNUTS
This is only slightly sweet, with three tablespoons of sugar in the dough and another tablespoon of cinnamon sugar sprinkled on top. What I find irresistible about the topping is the flavor of the rosemary-scented oil against the subtle figs and sweet-tart plums, and the nutty crunch of the hazelnuts. I use a small amount of cornmeal in my sweet focaccia dough; look for fine cornmeal, which is sometimes called corn flour.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, snack, breads, appetizer, dessert, side dish
Time 3h50m
Yield 1 large focaccia, serving 12
Number Of Ingredients 18
Steps:
- Make the sponge. Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in sugar and flour. Cover with plastic wrap and let rise in a warm place until bubbly and doubled in volume, about 45 minutes.
- Make the dough. If using a stand mixer, whisk together yeast and water in a small bowl and let stand until creamy, a few minutes. Add to the sponge in the mixer bowl, along with sugar and olive oil. Add flours (including cornmeal) and salt and mix in with the paddle attachment for 1 to 2 minutes, until ingredients are amalgamated. Change to dough hook and knead on medium speed for 8 to 10 minutes. The dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into sponge with sugar and olive oil. Whisk in all-purpose flour. Add salt, cornmeal and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape out the dough, add flour to the work surface, put dough on top and knead for 8 to 10 minutes, until soft and velvety. Return to bowl (coat bowl lightly with olive oil first).
- Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
- Shape the focaccia. Coat a 12-x-17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip parchment over so the exposed side is oiled. Turn dough onto baking sheet. Oil or moisten your hands and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
- Preheat oven to 425 degrees after 15 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. Combine chopped rosemary and olive oil for the topping in a small pan and heat just until rosemary begins to sizzle. Count to 30 and remove from heat. Swirl olive oil in the pan and pour into a small measuring cup or ramekin. Allow to cool.
- With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so you leave indentations. Place hazelnut halves in the indentations. Distribute the fruit evenly over the dough and drizzle on the oil and rosemary. Combine the remaining tablespoon of sugar and the cinnamon, and sprinkle evenly over the fruit and dough.
- Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes, and bake 20 to 25 minutes, until edges are crisp and the top is golden. If you wish, remove the focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 391 milligrams, Sugar 15 grams
SWEET FRUITED FOCACCIA
Combine pillowy focaccia with the spiced fruit flavours of a tea loaf to create this tear & share bake, perfect with a Christmas Day cuppa
Provided by Barney Desmazery
Categories Snack
Time 45m
Number Of Ingredients 8
Steps:
- Tip the flour, yeast, caster sugar and cinnamon into a bowl with 1 tsp salt. Pour over 200ml warm water and the oil, then bring together into a sticky dough using your hands. Tip onto a lightly floured surface and knead for about 5 mins until the dough comes together into a smooth, tight ball. Scatter over most of the fruit and knead until just evenly distributed. Tip the dough into a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hr until doubled in size.
- Meanwhile, lightly oil a shallow 20-22cm cake tin. When the dough is ready, tip it into the oiled tin, stretch it to the side using your hands, then re-cover and leave to rest for another hour at room temp or put in the fridge overnight.
- Heat the oven to 220C/200C fan/gas 7. Scatter the rest of the fruit over the top of the loaf, then use your fingertips to push the fruit down into the dough - this will also create large air bubbles. Scatter over the granulated sugar. Bake for 20-25 mins until the focaccia is puffed up and golden. Immediately brush with maple syrup, if using - this creates a sticky glaze. Cool in the tin for 5 mins, then remove to a wire rack and cool until just warm. Cut into wedges and enjoy, or spread with butter, jam or chocolate spread.
Nutrition Facts : Calories 226 calories, Fat 2 grams fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
More about "sweet rhubarb focaccia recipes"
RHUBARB AND CARAMELIZED ONION FOCACCIA
From gettystewart.com
5/5 (4)Category Appetizer, Side Dish, SnackCuisine Italian, MediterraneanCalories 2841 per serving
SWEET FOCACCIA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
SWEET RHUBARB FOCACCIA RECIPES RECIPE
From menuofrecipes.com
FOUR INGREDIENT BROWNIES
From more.ctv.ca
FOCACCIA WITH RICOTTA AND CRISPY HERBS - SOUTHERN …
From southernliving.com
SWEET RHUBARB FOCACCIA RECIPE | RECIPE | RHUBARB RECIPES
From pinterest.com
SWEET RHUBARB FOCACCIA
From mealplannerpro.com
RHUBARB AND CARAMELIZED ONION FOCACCIA – EAT WELL
From canolaeatwell.com
BCMOM'S KITCHEN: RHUBARB FOCACCIA
From recipes.alwaysbcmom.com
STRAWBERRY RHUBARB SWEET FOCACCIA - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
SWEET RHUBARB FOCACCIA - DINING AND COOKING
From diningandcooking.com
RECIPE: SWEET RHUBARB FOCACCIA | THE SEATTLE TIMES
From seattletimes.com
RHUBARB RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
SWEET RHUBARB FOCACCIA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SWEET FOCACCIA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
SWEET FOCACCIA WITH RASPBERRIES AND BALSAMIC GLAZE
From cucinabyelena.com
RHUBARB FOCACCIA - RECIPES | FOOBY.CH
From fooby.ch
50 SWEET AND TART RHUBARB DESSERT RECIPES - TASTE OF HOME
From tasteofhome.com
SWEET RHUBARB FOCACCIA RECIPE | RECIPE | RECIPES, FOCACCIA
From pinterest.com
BRAISED CHICKEN THIGHS WITH SWEET POTATOES AND DATES RECIPE
From cooking.nytimes.com
SWEET RHUBARB FOCACCIA... - ITALIAN FOOD RECIPES - FACEBOOK
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love