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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Second Rise: Cover the dough with a clean towel and let it rise again for about 30 minutes until slightly puffed.
- Add Crumble Topping: Sprinkle the prepared crumble mixture evenly over the fruit topping before baking.
- 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.
- 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.
- 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
