Rhubarb and caramelized onions on top of focaccia bread with creamy goat cheese, fresh sage and a drizzle of balsamic vinegar. A pretty awesome way to enjoy rhubarb.
Combine 3 cups of flour, yeast, salt and onion powder. Mix well.
Form well in flour. Add water and 2 Tbsp (30 mL) canola oil.
Stir until ingredients are combined and becomes difficult to continue to stir with a spoon.
Turn dough onto lightly floured surface and knead for 6 – 7 minutes. Add more flour as needed to prevent stickiness.
Shape dough into ball and place in oiled bowl turning to coat all sides with 1/2 Tbsp oil.
Cover loosely with clean towel and let rest for 10 to 15 minutes.
Using remaining oil, generously oil a 9 x 13” (23 x 33 cm) jelly pan.
Roll and stretch out dough to fit pan.
Use fingers to poke dimples into dough to bottom of pan.
Cover with clean towel and let rest 40 to 60 minutes.
Topping
Preheat oven to 400°F (200°C).
Wash and slice rhubarb in 1/2” (1.5 cm) diagonal pieces. Set aside.
In large saucepan over medium heat, heat canola oil.
Add onions and garlic. Reduce heat to medium low, cover and cook onions and garlic for 15 minutes, stirring frequently. Onions should be tender, translucent and starting to brown with some red color still intact.
Add rhubarb, honey, salt and pepper to onions. Continue to cook until rhubarb is tender but not mushy, about 8 – 10 minutes.
Spread onion and rhubarb mix evenly on focaccia bread. Top with goat cheese and halved sage leaves if using.