Sweet focaccia with plums

Here is another of the many variations possible with thedough based on leavened desserts: a very tasty sweet focaccia with plums.

Like all these fgoose, it is a fairly simple and ideal preparation to cut into many squares to serve at a party.

If, on the other hand, you are preparing it for yourself or a few friends, it is worth using only half of the dough in a small pan and using the rest for another sweet focaccia; maybe at another time, taking care to immediately place the dough in the freezer.

The preparation is the same as all the other yeast-based cakes that I have already described
(at the bottom of the recipe I have indicated several).

You will see: everyone will like it

All that remains is to start cooking; starting as always with the ingredients!

Ingredients (for a 40x30 cm baking pan or two 20x30 cm baking sheets):

Preparation:

Melt the butter in a saucepan and then add the milk, remove from the heat, stirring well.

Mix the flour with the lyophilized brewer's yeast and begin to mix in the mixer at low speed adding the milk with melted butter, then the sugar mixed with the vanilla and the egg.

Stir at medium speed for two or three minutes and then add a pinch of salt.

Continue stirring for a couple of minutes at a time and then put the kneader at maximum speed for one minute.

Cover the bowl with a cloth and let it grow, sheltered from the cold and drafts, the dough for half an hour (must double).

Flour the kitchen counter and gently knead the leavened dough giving three turns to the dough.

Even this dough, like many other leavened products, gives its best if prepared the day before and then left, after these first steps, to mature in a sealed container in the cool, for example in the less cold part of the refrigerator.

The next day will be left to warm at room temperature for one or two hours and then worked gently (even with a rolling pin) to be spread in a pan slightly buttered (v. Note).

Leave to rise one last time, covered with a cloth and protected from drafts, for at least an hour.

In the meantime, halve the plums and remove the stones by placing them gradually in a colander to eliminate any excess moisture.

After the last leavening, preheat the oven to 200 ° C (static) and arrange the half plums, with the cut facing up, on top of the leavened dough, taking care to overlap them slightly, like tiles.

Continue until the cake is completely covered
(any leftover plums can be added to a fruit salad!).

Sprinkle with very little sugar and cook in the (static) oven preheated to 200 ° C for about 25 ':
given the variability of behavior of domestic ovens, it is always advisable to check, after this interval, if the cake is well cooked.

Remove from the oven and allow to cool in the pan and, as soon as it has cooled, remove it from the pan and transfer it to a cutting board.

Cut into slices and serve, possibly accompanying with whipped cream or one Chantilly cream.

Buon appetito!

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• Baking Sheet: alternatively, a baking pan lined with parchment paper but greased, in any case, with a minimum layer of butter.
• Wanting to replace dry yeast with 5 grams of fresh brewer's yeast and 50 grams of soft yeast (or softened with a little milk).
• Related articles: Basic leavened dough for cakes,  sweet focaccia with butter and almonds, sweet focaccia with apples, Bienenstich, Zimtrollen - Girelle leavened with cinnamon

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