Sweet Rhubarb Focaccia

1. 1

   Heat oven to 450 degrees.

2. 2

   In a small bowl, toss rhubarb and granulated sugar.

3. 3

   Let stand, stirring occasionally, until fruit releases its juices and sugar dissolves, 20 to 30 minutes.

4. 4

   Strain rhubarb juices into a small pot and reserve rhubarb.

5. 5

   Simmer juices over moderate heat until thick and syrupy, about 3 minutes.

6. 6

   Pour olive oil into bottom of a 9x13-inch baking pan.

7. 7

   Pat dough evenly into pan, leaving a small gap between dough and edges of pan.

8. 8

   Dough should be about a half-inch thick.

9. 9

   Scatter rhubarb over dough; brush generously with syrup.

10. 10

    Sprinkle top with demerara sugar.

11. 11

    Bake until focaccia is golden brown, about 20 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.