Sweet Rhubarb Focaccia

• 1 ball focaccia dough (see recipe)
• 5 ounces thinly sliced rhubarb (about 1 1/2 cups)
• 13 cup granulated sugar
• 3 tablespoons olive oil
• 1 tablespoon demerara (raw) sugar

1. Heat oven to 450 degrees.
2. In a small bowl, toss rhubarb and granulated sugar.
3. Let stand, stirring occasionally, until fruit releases its juices and sugar dissolves, 20 to 30 minutes.
4. Strain rhubarb juices into a small pot and reserve rhubarb.
5. Simmer juices over moderate heat until thick and syrupy, about 3 minutes.
6. Pour olive oil into bottom of a 9x13-inch baking pan.
7. Pat dough evenly into pan, leaving a small gap between dough and edges of pan.
8. Dough should be about a half-inch thick.
9. Scatter rhubarb over dough; brush generously with syrup.
10. Sprinkle top with demerara sugar.
11. Bake until focaccia is golden brown, about 20 to 30 minutes.

focaccia, rhubarb, sugar, olive oil, sugar

Taken from cooking.nytimes.com/recipes/1014684 (may not work)