You’ll have more than one reason to love this sweet focaccia bread with plums and thyme!
The fluffy consistency, the caramelized fruity topping, the subtle taste of thyme?
Find it out, make it!
First of all start with the dough.
Dissolve yeast and maple syrup in some milk (vegan or not, your choice) and pour this mixture into a bowl, together with flour, salt and some oil. I used extra-virgin olive oil, but you can use whichever vegetable oil you prefer and it’s suitable to cook with.
I love kneading with my hands . . . old fashion woman! But you feel free to use your favourite kneading machine.
Once the dough comes nicely together, form a ball, score the surface with a knife and let it rise in a warm place until it doubles in size.
As you know if you have read my other focaccia recipe, I like to use small amounts of yeast and prolong the rising times. In this case – it’s plain summer here – my dough needed two hours.
In winter you might need up to 4 hours.
Once your dough is ready, place it into a baking pan lined with parchment paper and stretch it with your fingers starting from the middle.
Avoid using a rolling pin, otherwise you’ll flatten all the nice bubbles created by the rising process.
Now wash and cut the plums and remove the pits. Arrange them nicely over your focaccia.
Turn on the oven and while it reaches the temperature, let rest the focaccia for a while.
Right before baking, sprinkle some brown sugar all over the plums.
Bake your focaccia for about half an hour, or until the surface get golden brown and the fruit is caramelized.
When it’s still warm, distribute some fresh thyme leaves on the plums.
Enjoy this super-delicious sweet focaccia bread for breakfast or an afternoon treat.
It will stay fresh and yummy for about 3 days: but normally it doesn’t last that long!
SWEET FOCACCIA BREAD WITH PLUMS AND THYME
makes one focaccia of Ø 32 cm (12 in)
For the dough
- 3+3/4 cups (500 g) of flour (I used a mix of wheat, rye and spelt)
- 1 teaspoon (7 g) of salt
- 1+1/4 cups milk *
- 8 g of fresh yeast (or 2 g of the dry one)
- 2 tablespoons of maple syrup
- 5 tablespoons (30 g) of oil (I used olive oil)
- the zest of one lemon
For the topping
- fresh ripe plums, about 20
- 2 tablespoons of brown sugar
- fresh thyme
* The quantity of liquid depends on the flour you use. As always, add the liquid gradually and, if needed, add some more.
Regarding the type of milk: I used soy milk because it contains soy lecithin, which gives extra-fluffiness. Of course you can use whichever type of milk you like.
1. Place the flour, the lemon zest and the salt in a large bowl. Pour the soy milk into a smaller bowl and add the yeast and the maple syrup, mixing well with a spoon or a whisk to dissolve them. Pour this mixture into the big bowl and mix with a spoon.
2. Knead the dough with your hands in the bowl until you can shape it easily into a ball. Score the surface with a sharp knife making a cross or a star, cover with plastic film or a lid and placed it in a warm place for about 2 hours, depending on the temperature of your kitchen.
3. When the dough is bubbly and doubled in size, line a baking pan with parchment paper and place the dough into it. Stretch it out starting from the center using your fingers and spread it nicely until the edges of the pan.
4. Wash the plums and cut them in half, removing the pit. Arrange them nicely over the focaccia, pressing with your hand.
5. Preheat the oven at 190°C (375F), while the focaccia rests for some minutes.
6. Sprinkle the focaccia with the brown sugar and bake it for about 30 / 40 minutes or until the surface is lightly golden brown and the plums are caramelized.
7. Transfer your delicious sweet focaccia bread on a cooling rack and distribute some fresh thyme leaves onto the surface.