Breakfast Fruit Focaccia

1. 1

   Place dough in a lightly oiled 10x15 inch pan.

2. 2

   Stretch and press to fill pan evenly.

3. 3

   (If dough is too elastic to stay in place, let rest a few minutes, then press.)

4. 4

   Cover dough lightly with plastic wrap and let stand until puffy, about 45 minutes.

5. 5

   Meanwhile, pit plums and cut into 1/4 inch thick slices.

6. 6

   Brush puffy dough with 1 tablespoon butter.

7. 7

   Arrange fruit slices, without overlapping, on dough.

8. 8

   Brush fruit with remaining butter and sprinkle evenly with sugar-cinnamon mixture.

9. 9

   Bake focaccia on the bottom rack in a 350F (180C) F oven until well browned on edges and bottom (lift gently with a spatula to check), about 40 minutes.

10. 10

    Serve warm.

11. 11

    (If made ahead, cool, wrap airtight, and hold at room temperature up until next day.

12. 12

    Reheat, uncovered, in a 350F (180C).oven until warm to tough, 5 to 10 minutes.)

* Per serving · 4 servings · Values may vary.

No additional tips available.