Breakfast Fruit Focaccia

• 1 loaf bread frozen dough, thawed
• 3 large plums firm, ripe, large, or apples, or figs, sliced
• 1 1/2 tablespoons butter melted
• 3 tablespoons sugar mixed with
• 1 teaspoon cinnamon ground

1. Place dough in a lightly oiled 10x15 inch pan.
2. Stretch and press to fill pan evenly.
3. (If dough is too elastic to stay in place, let rest a few minutes, then press.)
4. Cover dough lightly with plastic wrap and let stand until puffy, about 45 minutes.
5. Meanwhile, pit plums and cut into 1/4 inch thick slices.
6. Brush puffy dough with 1 tablespoon butter.
7. Arrange fruit slices, without overlapping, on dough.
8. Brush fruit with remaining butter and sprinkle evenly with sugar-cinnamon mixture.
9. Bake focaccia on the bottom rack in a 350F (180C) F oven until well browned on edges and bottom (lift gently with a spatula to check), about 40 minutes.
10. Serve warm.
11. (If made ahead, cool, wrap airtight, and hold at room temperature up until next day.
12. Reheat, uncovered, in a 350F (180C).oven until warm to tough, 5 to 10 minutes.)

bread frozen, plums firm, butter, sugar, cinnamon ground

Taken from recipeland.com/recipe/v/breakfast-fruit-focaccia-43891 (may not work)