Recipe Rhubarb Focaccia
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Auteur : FoobyInternet : https://fooby.ch/fr/recettes/19466/focaccia-a-la-rhubarbe
INGRÉDIENTSDough
Filling
Sage oil
PRÉPARATIONDough
Filling
Baking
Sage Oil
- ½ bunch of sage
- 400 g multi-grain flour
- 1 ½ tsp salt
- ¼ cube of yeast
- 2 ½ dl water
- 2 tbsp olive oil
Filling
- 3 rhubarb stalks
- 2 tbsp olive oil
- 1 tbsp runny honey
- ½ tsp fleur de sel
Sage oil
- ¼ bunch of sage
- 2 tbsp olive oil
- 20 g parmesan cheese
- 1/2 tsp fleur de sel
PRÉPARATIONDough
- In a bowl, mix the chopped sage, flour and salt.
- Add the crumbled yeast, mix.
- Add the water and oil, knead everything for about 10 minutes until you get a soft and smooth dough.
- Cover and let it rise at room temperature for about 1 hour 30 minutes until the dough has doubled in size.
Filling
- Cut the rhubarb in half lengthwise.
- On a little flour, shape the dough into an oval (approx. 30 x 40 cm), then place it on a baking sheet lined with baking paper.
- Place the rhubarb stalks on top, pushing them in a little.
- Mix the oil and honey, brush it over the rhubarb and dough, and sprinkle with salt.
Baking
- Bake for approx. 20 minutes in the bottom rack of an oven preheated to 240°C.
- Remove the focaccia and let it cool slightly on a wire rack.
Sage Oil
- Chop the sage, mix with the oil, and drizzle it over the hot focaccia.
- Grate Parmesan shavings with a peeler and spread them over the focaccia with the fleur de sel.
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