Breakfast Focaccia

6 Servings

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Breakfast Focaccia Ingredients

1 Frozen white bread dough	CINNAMON SUGAR MIX
3 lg Firm; ripe plums	3 tb Sugar
3 c Apple slices; thin	1 ts Cinnamon;ground
1 1/2 tb Butter or margarine; melted

Instructions for Breakfast Focaccia

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.) MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #87 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: GrainsCuisine: Uncategorized