Title: Breakfast focaccia
 Categories: Bread
      Yield: 6 Servings
 
      1    Frozen white bread dough
           -loaf
      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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