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


750 g


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:

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


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

Sage oil

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

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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.


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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