List of Ingredients
- 1 1/3 LB. of purple and yellow plums
- 3 C. of flour
- 1 TBSP. of brewer's yeast
- 1 of egg yolk
- Butter
- Cloves
- Cinnamon powder
- Sugar
- Extravirgin olive oil (preferably a fruity variety)
- Salt
- Durum wheat semolina
Method
Dissolve the yeast in 2/3 cup of water, then mix with 1 1/4 cups of flour and knead into a dough. Cover the dough with a damp cloth and let it rise for 1 hour.
Then add the rest of the flour, 1/4 cup of sugar, the egg yolk, a generous pinch of salt, and 3 tablespoons of olive oil, and knead until the dough is uniform and very smooth. Place it in a bowl, cover with a damp cloth, and let it rise for another 3-4 hours.
Cut about 1 pound of the plums into segments and remove the pits. Roast them with a little butter for 3-4 minutes, then add 1 tablespoon of sugar, 3-4 cloves, and a pinch of cinnamon.
Roll out the dough on a work surface sprinkled with semolina and work it like pizza dough, pulling it into a thin, rectangular sheet of dough to fit into a baking sheet. Line a baking sheet with parchment paper and place the rectangular dough on top of it.
Ideally, divide the rectangle into 4 vertical rectangles lengthwise and arrange the cooked plums in the two central ones. The two outer rectangles should be folded over the plums and slightly overlapped to close the focaccia. Brush it with water and pierce the surface in a few places with a knife.
Cut the remaining plums into thin slices, spread them over the focaccia, cover with a dry cloth, and let rise for another hour. Sprinkle with sugar and dot with a few pats of butter, then bake at 350°F for 15-18 minutes.