Ariso Recipes
Rhubarb and Rosemary Focaccia
Last update date: February 24, 2012
Indulge in Rhubarb and Rosemary Focaccia: A delightful blend of sweet rhubarb, aromatic rosemary, and golden-brown dough. Perfect as an appetizer or alongside your favorite meal. Drizzle with honey for extra flavor!
40 minutes.
International
Ariso Intelligence
Relatively Clean
One of the ingredient used is not clean
Contains All Purpose Flour.
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Ingredients
8
How To Cook?
1
In a small bowl, dissolve yeast and sugar in warm water. meanwhile, finely chop enough rhubarb to measure 1/2 cup. slice each remaining rhubarb rib lengthwise into 4 thin strips; cut the strips into 4-inch pieces and set aside for topping.
2
In a large bowl, combine 2 cups of flour, 2 tablespoons of olive oil, 1 teaspoon of sea salt, chopped rhubarb, and the yeast mixture. remove the leaves from 2 sprigs of rosemary, finely chop them (discard the stems), and add them to the flour mixture. beat the mixture on medium speed until smooth. stir in enough remaining flour to form a soft dough (the dough will be sticky).
3
Turn the dough onto a floured surface and knead it until smooth and elastic, for about 6-8 minutes. place the dough in a greased bowl, turning it once to grease the top. cover the bowl and let the dough rise in a warm place until doubled in size, which should take about 25 minutes.
4
Preheat the oven to 450ÔøΩf (230ÔøΩc). punch down the dough and turn it onto a lightly floured surface. divide the dough into 4 portions and roll each portion into a 7x5-inch rectangle. place the rectangles on a parchment-lined baking sheet. in a small bowl, whisk the egg with the remaining 2 tablespoons of olive oil. dip the reserved rhubarb strips in the egg wash and gently press 3-5 strips onto the top of each piece of dough. brush the remaining egg wash over the tops. remove the leaves from the remaining sprig of rosemary, sprinkle them over the tops of the dough (discard the stem), and sprinkle with the remaining 1/2 teaspoon of sea salt and the pepper.
5
Bake the focaccia until golden brown and the rhubarb is tender, for about 13-15 minutes. if desired, drizzle with honey before serving. this flavorful rhubarb and rosemary focaccia can be enjoyed as a delicious appetizer or served alongside your favorite meal.
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