Recipe: Breakfast Focaccia

Breakfast Focaccia
From: Michael Orchekowski
Yield: 6 Servings

1 frozen bread dough loaf*
3 plums, firm-ripe, large
3 cups apple slices, thin
1 1/2 tbsp butter or margarine, melted
3 tbsp sugar**
1 tsp cinnamon, ground**

* - white bread dough, thawed

** - mix these two together

Place dough in a lightly oiled 10x15-inch pan. Stretch and press to fill pan evenly. (If dough is too elastic to stay in place, let rest a few minutes, then press.) Cover dough lightly with plastic wrap and let stand until puffy, about 45 minutes.

Meanwhile, pit plums and cut into 1/4-inch thick slices. Brush puffy dough with 1 tablespoon butter. Arrange plum slices, without overlapping, on dough. Brush fruit with remaining butter and sprinkle evenly with sugar-cinnamon mixture.

Bake focaccia on the bottom rack in a 350F. oven until well browned on edges and bottom (lift gently with a spatula to check), about 40 minutes. Serve warm. (If made ahead, cool, wrap airtight, and hold at room temperature up until next day. Reheat, uncovered in a 350F. oven until warm, 5-10 minutes.)