CINNAMON SUGAR MIX
Date: Tue, 26 Mar 1996 09:38:35 -0500
From: Wendy Lockman <wlockman@ra1.randomc.com>
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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