Breakfast Fruit Focaccia
Breakfast Focaccia recipe
frozen dough, thawed
firm, ripe, large, or apples, or figs, sliced
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.
(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.)