Recipe: Plum Focaccia

Plum Good Focaccias

1 loaf (16 ounce) frozen bread dough, thawed
1/4 cup melted butter or margarine
1 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1 can (16.5 ounce) Oregon Purple Plums, drained juice from can of plums, reduced to 1/2 cup*

Preheat oven to 375 degrees F. Roll dough on lightly floured surface to a 14-inch circle. Place in a greased 14-inch deep dish pie or pizza pan. Brush with 2 tablespoons melted butter or margarine. Cover and let rise until double, about 30 to 45 minutes. Pit plums and slice in half. Place plums on paper towels to blot up excess juice. After dough has risen punch deep holes in dough with fingers, leaving 1 1/4-inch margin around edge of pan. Pour remaining butter into wells. Combine brown sugar and spices in a small bowl and sprinkle over dough. Arrange plums on top with cut side facing upwards. Bake for 10 minutes. Remove from oven and pour plum syrup over top of dough and return to oven until the top is golden brown, another 10 to 15 minutes. Let cool in pan for 5 minutes and slide the focaccia onto a serving plate. Makes 12 servings.

*cook syrup in small saucepan over medium heat for 15 minutes to reduce to 1/2 cup.