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Breakfast Fruit Focaccia

Breakfast Fruit Focaccia

Breakfast Focaccia recipe













Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium


1 loaf bread
frozen dough, thawed
3 large plums
firm, ripe, large, or apples, or figs, sliced
1 ½ tablespoons butter
3 tablespoons sugar
mixed with
1 teaspoon cinnamon


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 ¼ inch thick slices.

Brush puffy dough with 1 tablespoon butter.

Arrange fruit 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 350℉ (180℃) F 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 350℉ (180℃).oven until warm to tough, 5 to 10 minutes.)


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 13730% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 30mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 8%
Sugars g
Protein 1g
Vitamin A 7% Vitamin C 14%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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