Rhubarb Focaccia

I saw somewhere a recipe for a sweet focaccia. Novel idea. My focaccie are always savory. Since I didn't bookmark the recipe, I decided to wing it and make some sweet focaccie for a Saturday picnic after a day of fossil-hunting.

Sweet Focaccia Dough

2 C warm water

1 T active dry yeast

1 T raw organic honey 

5 C flour, plus additional for kneading

1/4 C coconut oil

1/4 C extra-virgin olive oil

Combine the warm water, yeast and honey in a small bowl. Let the yeast bloom for 10-15 minutes.

In a large mixing bowl, combine the flour, salt, and the olive oil with the yeast mixture. Beat with a wooden spoon until the dough comes together. Continue to knead for 5 to 6 minutes until it becomes smooth and soft. Sprinkle with more flour if the dough is really sticky.

Coat the inside of the bowl lightly with olive oil and return the dough to the bowl and turn to coat. Cover it with a dish towel and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the coconut oil. Turn the dough into the jelly roll pan and begin pressing it out to fit the size of the pan. Stretch the dough to fit the pan. Then press your fingers through the dough, making dimples all the way to the pan, all over the dough. Sprinkle the dough with 2 C chopped rhubarb and 1/4 C organic granulated sugar.

Put the dough in the warm place until it has doubled in size again, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Generously sprinkle the top of the focaccia with some more sugar and lightly drizzle a little more olive oil on top. Bake the dough until the top of the loaf is golden brown, about 30 to 35 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

*Update 7/18/2013: Linked up to Foodie Friends Friday #53.*

*Update 7/22/2013: This recipe was selected as a Host Favorite by Marlys of This and That.
Thanks, Marlys!*