Rhubarb focaccia

Rhubarb focaccia

Total: 2 hr 20 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / 100 g: 286 kcal
, Fat: 11 g
, Carbohydrate: 38 g
, Protein: 8 g

Ingredients

750 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

½bunch sage
400g multi grain flour
1 ½tsp salt
¼cube yeast
2 ½dl water
2tbsp olive oil

Topping

3sticks rhubarb
2tbsp olive oil
1tbsp liquid honey
½tsp sea salt

Sage oil

¼bunch sage
2tbsp olive oil
20g Parmesan
½tsp sea salt
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How it's done

Dough

Finely chop the sage, mix with the flour and salt in a bowl. Crumble the yeast, mix in. Add the water and oil, knead for approx. 10 mins. to form a soft, smooth dough.

Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Topping

Cut the rhubarb in half lengthwise.

On a lightly floured surface, shape the dough into an oval (approx. 30 x 40 cm), place on a baking tray lined with baking paper. Place the sticks of rhubarb on the dough, press down gently. Whisk the honey and oil, brush the rhubarb and dough with the glaze, sprinkle with salt.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, allow to cool slightly on a cooling rack.

Sage oil

Finely chop the sage, mix with the oil, drizzle over the warm focaccia. Shave thin strips from the cheese using a peeler, sprinkle on top with the salt.

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