Lemon Strawberry Rhubarb Focaccia Recipe

Introduction

This Lemon Strawberry Rhubarb Focaccia is a delightful twist on traditional focaccia bread, combining tart rhubarb and sweet strawberries with a hint of lemon. It’s perfect for a fresh spring dessert or a unique brunch treat that everyone will love.

Ingredients

• 2 cups strawberries, hulled and sliced into 1/4-inch thick pieces
• 2 cups rhubarb, sliced into 1/2-inch chunks
• 1/2 cup sugar (C&H granulated sugar recommended)
• 3 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp vanilla extract
• 2/3 cup flour
• 2/3 cup sugar
• 5 tbsp butter, cold and cut into 1/2-inch cubes
• 1/2 tsp ground ginger
• 6 cups flour (King Arthur all-purpose flour preferred)
• 1/2 cup sugar
• 1 1/2 tsp salt
• 2 envelopes yeast (Red Star platinum yeast recommended)
• 2 1/3 cups water, warmed to 110°F to 115°F
• 5 tbsp butter
• 1 cup confectioners sugar
• 3 tbsp lemon juice, freshly squeezed

Instructions

1. Step 1: Prepare the fruit filling by combining strawberries, rhubarb, 1/2 cup sugar, 3 tablespoons lemon juice, and vanilla extract in a bowl. Let it sit while you prepare the cornstarch slurry.
2. Step 2: In a small bowl, mix cornstarch with 2 tablespoons water until smooth, then stir into the fruit mixture. Transfer to a saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and let cool.
3. Step 3: Preheat your oven to 350°F (175°C). In a separate bowl, combine 2/3 cup flour, 2/3 cup sugar, cold butter cubes, and ground ginger. Use your fingers or a pastry cutter to create a crumbly topping. Set aside.
4. Step 4: For the dough, mix 6 cups flour, 1/2 cup sugar, salt, and yeast together in a large bowl. Add the warmed water gradually and stir to form a dough.
5. Step 5: Knead the dough on a lightly floured surface until smooth and elastic, about 8-10 minutes. Place in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
6. Step 6: Once risen, punch down the dough and press it into a greased large baking sheet or focaccia pan, stretching it to fit evenly.
7. Step 7: Spread the cooled fruit filling evenly over the dough, then sprinkle the crumbly topping over the fruit.
8. Step 8: Bake in the preheated oven for 45-50 minutes or until the topping is golden and the dough is cooked through.
9. Step 9: While the focaccia bakes, prepare the glaze by mixing confectioners sugar with 3 tablespoons of freshly squeezed lemon juice until smooth.
10. Step 10: Remove the focaccia from the oven and let cool slightly. Drizzle the lemon glaze over the top before serving for a bright, tangy finish.

Tips & Variations

• Use cold butter and cut it into small cubes for a perfectly crumbly topping texture.
• If rhubarb is not in season, substitute with more strawberries or another tart fruit like cranberries.
• For extra flavor, add a teaspoon of lemon zest to the crumb topping.
• If you prefer a less sweet focaccia, reduce the sugar in the fruit filling slightly.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in a warm oven to refresh the texture before serving. This focaccia is best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit for this recipe?

Yes, frozen strawberries and rhubarb can be used, but make sure to thaw and drain excess liquid before cooking the filling to avoid a soggy focaccia.

What yeast is best for this focaccia?

Red Star platinum yeast is recommended for a reliable rise and great texture, but any active dry yeast will work if adjusted properly.

Lemon Strawberry Rhubarb Focaccia Recipe

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★★★★★

4.5 from 148 reviews

• Author: Lila
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x

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Description

This Lemon Strawberry Rhubarb Focaccia is a delightful twist on classic Italian bread, incorporating the bright flavors of fresh strawberries and tart rhubarb. The focaccia has a sweet-tart topping complemented by a tender, fluffy bread base, enhanced with lemon juice and a buttery crumb topping. Perfect for brunch, dessert, or a special snack, this recipe balances fruity freshness with the rich texture of focaccia bread.

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Ingredients

Scale 1x2x3x

Fruit Topping

• 2 cups strawberries, hulled and sliced into 1/4-inch thick pieces
• 2 cups rhubarb, sliced into 1/2-inch chunks
• 1/2 cup sugar (granulated)
• 3 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp vanilla extract
• 2/3 cup flour
• 2/3 cup sugar
• 5 tbsp butter, cold and cut into 1/2-inch cubes
• 1/2 tsp ground ginger

Focaccia Dough

• 6 cups all-purpose flour
• 1/2 cup sugar
• 1 1/2 tsp salt
• 2 envelopes active dry yeast (about 4 1/2 tsp)
• 2 1/3 cups warm water (110°F to 115°F)

Finishing Glaze

• 5 tbsp butter
• 1 cup confectioners’ sugar
• 3 tbsp lemon juice (freshly squeezed)

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Instructions

1. Prepare the Fruit Mixture: In a bowl, combine the strawberries, rhubarb, 1/2 cup sugar, and 3 tablespoons lemon juice. Toss gently to coat the fruit evenly and set aside to macerate.
2. Make the Thickening Sauce: In a small saucepan, mix the cornstarch and water until smooth. Add this mixture to the macerating fruit and heat gently over medium heat, stirring constantly until the mixture thickens slightly. Remove from heat and stir in vanilla extract.
3. Prepare the Crumble Topping: In a separate bowl, combine 2/3 cup flour, 2/3 cup sugar, cold cubed butter, and ground ginger. Use your fingers or a pastry cutter to mix until it resembles coarse crumbs. Set aside.
4. Make the Focaccia Dough: In a large mixing bowl, combine flour, sugar, salt, and yeast. Stir in the warm water and mix to form a sticky dough. Knead the dough on a floured surface or with a stand mixer until smooth and elastic, about 8-10 minutes.
5. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
6. Shape the Dough and Add Fruit: Punch down the risen dough and transfer it to a greased baking sheet or pan. Using your fingers, press dimples into the dough’s surface. Spread the thickened fruit mixture evenly over the dough.
7. Second Rise: Cover the dough with a clean towel and let it rise again for about 30 minutes until slightly puffed.
8. Add Crumble Topping: Sprinkle the prepared crumble mixture evenly over the fruit topping before baking.
9. Bake the Focaccia: Preheat the oven to 375°F (190°C). Bake the focaccia for 35-45 minutes until the crust is golden and the crumble topping is crisp.
10. Prepare Glaze: While the focaccia is baking, melt the 5 tablespoons butter. In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth.
11. Glaze and Cool: When the focaccia is out of the oven and still warm, brush it generously with melted butter, then drizzle the lemon-sugar glaze over the top. Allow to cool before slicing and serving.

Notes

• Make sure the water used to activate yeast is between 110°F-115°F for best results.
• Use fresh lemon juice for the glaze to get the best bright flavor and acidity.
• Cold butter cubes in the crumble topping help achieve a crumblier texture.
• You can substitute cornstarch with arrowroot powder if preferred.
• This focaccia is best served the same day but can be stored in the refrigerator for up to 2 days.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian-American

Keywords: lemon focaccia, strawberry rhubarb focaccia, fruit focaccia, sweet focaccia bread, lemon strawberry dessert bread