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Dried Plum and Cheese Focaccia

Store-bought bread dough is the time-saving base of a dried plum-studded, cheese-topped focaccia. Cut into squares and serve with green salad.

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Prep Time   20 minutes Serves  8

Ingredients

No-stick cooking spray
1 1/2 cups (about 9 ounces) pitted dried plums, quartered (divided)
1 pound frozen bread dough, thawed
3 tablespoons olive oil
1/2 cup chopped onions
2 teaspoons fennel seed
1/2 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese


Directions

Lightly coat 13 x 9-inch baking pan with cooking spray; set aside. Knead 1/2 cup of the dried plums into dough until well dispersed. Roll and stretch dough to fit baking pan. Generously brush with olive oil. Sprinkle remaining dried plums over top of dough; press down lightly. Sprinkle evenly with onion and fennel. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.

After dough has risen about 20 minutes, heat oven to 425ºF. When doubled, bake focaccia 10 minutes; sprinkle top evenly with cheeses. Continue to bake 10 additional minutes or until bread is browned and cheese is bubbly. Cut into squares; serve warm or at room temperature.


Nutrition Facts

Calories
335
Cholesterol
8mg
% of Calories from Fat
26%
Total Fat
10g
Sodium
352mg
Carbohydrate
54g
Protein
9g
Fiber
4g
Potassium
32mg

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