Last updated 6/12/2012 1:10:24 AM. Recipe ID 37602. Report a problem with this recipe.
Title: Breakfast focaccia
Yield: 6 Servings
1 Frozen white bread dough
3 lg Firm; ripe plums
3 c Apple slices; thin
1 1/2 tb Butter or margarine; melted
MMMMM---------------------CINNAMON SUGAR MIX--------------------------
3 tb Sugar
1 ts Cinnamon;ground
Date: Tue, 26 Mar 1996 09:38:35 -0500
From: Wendy Lockman 1. Place dough in a
lightly oiled 10x15" 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.
2. Meanwhile, pit plums and cut into 1/4"-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.
3. 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 to tough, 5-10 minutes.)
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