----- Now You're Cooking! v4.64 [Meal-Master Export Format]
 
       Title: Breakfast Focaccia
  Categories: breads
       Yield: 6 servings
 
       1    frozen bread dough loaf*
       3    plums,firm-ripe,large
       3 c  apple slices,thin
   1 1/2 tb butter or margarine,melted
       3 tb sugar**
       1 ts cinnamon,ground**
 
   * - white bread dough, thawed
   ** - mix these two together
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   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 350'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'F. oven until warm to tough, 5-10 minutes.)
 
   NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
   NYC Nutrilink: M0^00000
 
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