This Strawberry Rhubarb Sweet Focaccia recipe transforms traditional savory focaccia into a sweet dessert bread. Soft, airy dough is filled with fresh strawberries and tart rhubarb, then crowned with a streusel and zesty lemon glaze.
It's a sweet twist to savory versions like our Easy Rosemary Focaccia Bread recipe.
Why This Strawberry Rhubarb Sweet Focaccia Recipe Works
Strawberry Rhubarb Sweet Focaccia proves focaccia's versatility, moving beyond savory dishes. Its airy, sweet dough provides a light canvas for seasonal fruit, which softens and mingles juices while baking.
A crumbly streusel adds textural contrast, and a bright lemon glaze ties the sweet and tart flavors together. It's fantastic for brunch, dessert, or a special treat.
- Sweet & Tangy Fusion: The perfect balance of sweet strawberries and tart rhubarb.
- Unique Dessert: A fun and unexpected way to enjoy focaccia.
- Amazing Textures: Soft bread, juicy fruit, crumbly streusel, and smooth glaze.
- Visually Stunning: Beautiful to look at with vibrant colors.
Ingredients Overview
This sweet focaccia needs ingredients for three parts: focaccia dough (warm water, yeast, sugar, salt, flour), a vibrant filling (fresh strawberries, rhubarb, sugar, cornstarch), and a streusel topping (flour, sugar, cold butter) with a bright lemon glaze.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Strawberry Rhubarb Sweet Focaccia
Making this sweet focaccia starts with preparing the strawberry rhubarb filling and chilling the streusel topping. Next, the focaccia dough is made, risen, stretched, then topped with fruit and streusel before baking. While it bakes, whisk together a bright lemon glaze for drizzling over the warm, freshly baked treat.
Step 1: Wash and cut fresh rhubarb stalks. Hull and dice fresh strawberries. Place both the strawberries and the rhubarb in a medium sauce pan with the sugar, cornstarch slurry, and lemon juice.
Step 2: Simmer until the fruit thickens for about 5 minutes, taking care not to overcook and break the fruit up. Set aside to cool to room temperature while preparing the focaccia.
Step 3: To make the streusel topping, mix flour and sugar for the streusel topping with the softened butter in a small bowl.
Step 4: Use a fork or a wire whisk to cut the butter into the flour and sugar mixture until it has the texture of crumbs. Set in the refrigerator to chilled.
Step 5: Using a large mixing bowl, mix the remaining flour, sugar, salt, instant yeast, and warm water into a soft dough.
Step 6: Tip the dough out onto a floured surface and knead lightly until smooth and elastic, about 5 to 8 minutes. Cover with a cloth and let rest for 20 minutes.
Step 7: Preheat your oven to 375℉ and melt the butter in the bottom of a 13x9 inch baking pan for a thick focaccia. For a thinner focaccia, use a rimmed baking sheet.
Step 8: Transfer the dough to the baking pan and stretch it out to cover the bottom.
Step 9: Spoon ⅓ of the strawberry rhubarb mixture over ⅓ of the dough, at one end. Spoon ⅓ of the streusel mixture over the strawberry filling.
Step 10: Gently lift flip the end of the dough with the filling over on top of the middle portion of the dough, as in a letter-fold.
Step 11: Spoon the second ⅓ of the filling and ⅓ of the streusel over the center portion of the dough.
Step 12: Last, lift up the last third of the dough and lay it over the center section, again like you would fold a sheet of paper to slip into an envelope.
Step 13: Now, gently turn the filled folded dough 90 degrees (I just grab and twist), so the open ends are at the narrow ends of the pan.
Stretch the filled, folded dough out to now fit the pan, and top the surface with the remaining strawberry rhubarb filling. Sprinkle the remaining streusel on top last.
Step 14: Cover lightly and set in a warm location for 30 minutes to rise, then bake in the preheated oven for 40-45 minutes if baking in a 9x13 pan, or 30-35 minutes in a shallower rimmed baking sheet.
Step 15: Once removed, allow the strawberry rhubarb focaccia to cool to just warm before drizzling with lemon icing.
Serve this sweet strawberry rhubarb focaccia warm, accompanied by a dusting of powdered sugar just before slicing. It makes a delightful afternoon treat when paired with a chilled glass of sparkling rosé or a hot cup of tea.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Use other berry combinations like blueberries and raspberries, or stone fruits like peaches or plums.
- A simple vanilla glaze can be used instead of lemon.
- Add chopped pecans or almonds to the streusel.
Tips for Success
Here are a few tips for making this recipe:
- Fresh Fruit is Key: Use ripe, fresh strawberries and rhubarb for the best flavor and texture in your filling. Frozen can work in a pinch, but fresh will yield superior results.
- Don't Rush the Rise: Allow your focaccia dough ample time to rise in a warm spot. This creates the airy, tender crumb characteristic of good focaccia. Patience here pays off!
- Chill the Streusel: Chilling the streusel topping before applying it helps maintain its crumbly texture during baking, preventing it from melting too quickly into the fruit.
- Dimple Gently: When stretching the dough and adding the fruit, use gentle pressure to create dimples without tearing the dough. This helps hold the fruit and streusel in place.
- Glaze While Warm: Drizzle the lemon glaze over the focaccia while it's still warm from the oven. This allows the glaze to melt slightly and seep into the bread, adding moisture and extra lemon flavor.
Storage Options
Some recommended storage options for this recipe are:
- Store cooled focaccia in an airtight container at room temperature for up to 2-3 days. The streusel may soften slightly over time.
- Freezing: Slice the cooled focaccia and freeze individual slices in an airtight, freezer-safe bag for up to 1 month.
- Thaw at room temperature or warm gently in a toaster oven or regular oven for best results.
Related Recipes
- Easy Rosemary Focaccia Bread
- Rosemary Olive No Knead Baguettes
- Decadent Round Chocolate Brioche
- Chocolate Babka with Hazelnuts
- Country Apple Fritter Bread
Frequently Asked Questions
Yes, you can use frozen strawberries and rhubarb.
Use your fingertips to gently press down into the dough after it's in the pan, almost pushing through to the bottom.
Easy Dessert Bread Recipes
Get the Recipe!
Strawberry Rhubarb Sweet Focaccia
Ingredients
For the Strawberry Rhubarb Filling
- 2 cups strawberries fresh, washed, and chopped in quarters
- 2 cups rhubarb fresh, chopped into ½" dice
- ½ cup sugar
- 3 tablespoons lemon juice
- 1 tablespoon cornstarch mix the cornstarch into the water
- 2 tablespoons water
For the Streusel Topping
- ⅔ cup all-purpose flour 80 grams
- ⅔ cup sugar 66 grams
- ¼ cup butter softened
For the Sweet Focaccia Dough
- 6 cups all-purpose flour 740 grams
- ½ cup sugar 100 grams
- 1 teaspoon salt 9 grams
- 2 envelopes Instant yeast 4½ teaspoons, or 14 grams
- 2⅓ cups water 540 grams, warm, 105-110℉,
- 4 tablespoons butter melted in the baking pan
For the Lemon Icing
- 1 cup powdered sugar
- 2 tablespoons lemon juice more if needed
Instructions
Prepare the Strawberry Rhubarb Filling
- Wash and cut fresh rhubarb stalks. Hull and dice fresh strawberries. Place both the strawberries and the rhubarb in a medium sauce pan with the sugar, cornstarch slurry, and lemon juice.2 cups strawberries, 2 cups rhubarb, ½ cup sugar, 3 tablespoons lemon juice, 1 tablespoon cornstarch, 2 tablespoons water
- Simmer until the fruit thickens for about 5 minutes, taking care not to overcook and break the fruit up. Set aside to cool to room temperature while preparing the focaccia.
Prepare the Streusel Topping
- To make the streusel topping, mix ⅔ cup of flour, ⅔ cup of sugar, and the softened butter in a small bowl. Use a fork or a wire whisk to cut the butter into the flour and sugar mixture until it has the texture of crumbs. Set in the refrigerator to chilled.⅔ cup all-purpose flour, ⅔ cup sugar, ¼ cup butter
For the Sweet Focacca Dough
- Using a large mixing bowl, mix the remaining flour, sugar, salt, instant yeast, and warm water into a soft dough.6 cups all-purpose flour, ½ cup sugar, 1 teaspoon salt, 2 envelopes Instant yeast, 2⅓ cups water
- Tip the dough out onto a floured surface and knead lightly until smooth and elastic, about 5 to 8 minutes. Cover with a cloth and let rest for 20 minutes.
- Tip the dough out onto a floured surface and knead lightly until smooth and elastic, about 5 to 8 minutes. Cover with a cloth and let rest for 20 minutes.
- Preheat your oven to 375℉ and melt the butter in the bottom of a 9x13 inch baking pan for a thick focaccia. For a thinner focaccia, use a rimmed baking sheet.4 tablespoons butter
- Transfer the dough to the baking pan and stretch it out to cover the bottom.
First Fold
- Spoon ⅓ of the strawberry rhubarb mixture over ⅓ of the dough, at one end. Spoon ⅓ of the streusel mixture over the strawberry filling.
- Gently lift flip the end of the dough with the filling over on top of the middle portion of the dough, as in a letter-fold.
Second Fold
- Spoon the second ⅓ of the filling and ⅓ of the streusel over the center portion of the dough.
- Last, lift up the last third of the dough and lay it over the center section, again like you would fold a sheet of paper to slip into an envelope.
Turn the Folded Dough
- Now, gently turn the filled folded dough 90 degrees (I just grab and twist), so the open ends are at the narrow ends of the pan.
- Stretch the filled folded dough out to now fit the pan, and top the surface with the remaining strawberry rhubarb filling. Sprinkle the remaining streusel on top last.
Bake and Ice
- Cover lightly and set in a warm location for 30 minutes to rise, then bake in the preheated oven for 40-45 minutes if baking in a 13x9 pan, or 30-35 minutes in a shallower rimmed baking sheet.
- Once removed, allow the strawberry rhubarb focaccia to cool to just warm before drizzling with lemon icing.
To Make Lemon Glaze
- Add the powdered sugar to a small bowl and whisk with the lemon juice, about 2 to 4 tablespoons to reach your desired consistency.1 cup powdered sugar, 2 tablespoons lemon juice
Notes
- Fresh Fruit is Key: Use ripe, fresh strawberries and rhubarb for the best flavor and texture in your filling. Frozen can work in a pinch, but fresh will yield superior results.
- Don't Rush the Rise: Allow your focaccia dough ample time to rise in a warm spot. This creates the airy, tender crumb characteristic of good focaccia. Patience here pays off!
- Chill the Streusel: Chilling the streusel topping before applying it helps maintain its crumbly texture during baking, preventing it from melting too quickly into the fruit.
- Dimple Gently: When stretching the dough and adding the fruit, use gentle pressure to create dimples without tearing the dough. This helps hold the fruit and streusel in place.
- Glaze While Warm: Drizzle the lemon glaze over the focaccia while it's still warm from the oven. This allows the glaze to melt slightly and seep into the bread, adding moisture and extra lemon flavor.
Kelly says
Delicious, I'm making this again!