Damson Plum Focaccia

9 Sep

I do stupid things….a lot.

Like forget gym clothes in my gym bag and pass out the next morning from the uh….smell.

Like eat too much broccoli and cauliflower because there was a sale at the grocery store, and bloat up like a balloon for a week.

Like convince myself that I can make it one more day without filling up gas…

I also do things like what I did this past Sunday.

Saturday I said to myself “Self, you should get to work early on Sunday morning and use the restaurant kitchen for a blog post because the lighting is better.”

“Great idea Fabi, I’ll do it!!!”

No. Stupid idea. Stupid.

Why on earth would I want to arrive any earlier than my 7:30 am shift, on a Sunday?

No, wait. Why on earth did I stay up until 1:30 am the night before?

Regardless of the stupid situation I got myself into, and regardless of the fact that I arrived at work at 5:45 am in the dark to make this….

I may have created something unimaginably delicious. Something SO good, I’m pretty sure nobody noticed the dark rings under my eyes.

Damson Plum Focaccia.

Have you ever heard of people putting grapes in their focaccia? I have, but never took an interest in making it happen myself. It was only when I was trying to figure out what to do with the pint of plums that I found on my doorstep the other night that I figured I could use the plums instead of the grapes.

Everyone loved it.

It kiiiinda tasted like the dessert pizza at Pizza Hut, except more savoury… not so sweet and not so….fast food-y. Beth said that focaccia is like the french fry of bread. It’s so true….this guy was so deliciously crisp around the edges, and oh my lord. Just the ultimate in goodness.

Make a little dough….

I mixed it by hand but I’m jacked…you can use a mixer if you have one.

Let it rise.

Divide in two and pan them babies up….

Let it rise.

Top with yummy things.

Bake.

Fall in love. Overload on carbs. The End.

If you don’t have plums, use grapes. Just make this!! Please!!

Damson Plum Focaccia

Adapted from Smitten Kitchen

3/4 cup warm water

2 tbsp milk

1 1/2 tsp sugar

1 1/4 tsp active dry yeast

2 cups all-purpose flour

1/2 tsp salt

6 tbsp olive oil

1 1/2 cups quartered and pitted damson plums

1 tsp fresh rosemary needles, roughly chopped

2 tbsp raw or another coarse sugar

2 tsp coarse sea salt

In a large bowl, stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes. Add the flour, salt and 2 tbsp of the olive oil to the yeast mixture and mix well (you can use an electric mixer if you have one, I just used a wooden spoon and then my hands. It’s messy but worth it.) Then, knead the dough for 8-10 minutes longer. Use a little flour if you have to, but it will be rather sticky.

Brush a large bowl with a generous amount of olive oil. Scrape dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise in a cool place until it doubles in bulk, 1 1/2 to 2 hours.

Press the dough down with a floured hand. Turn the dough out onto a floured surface and divide it into two balls. Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil. Set it aside for 20 minutes, lightly covered with a kitchen towel. After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch circle-y shape. Cover again with the towel and let it rise for another 1 1/4 hours in a cool place. I found that it actually did not take the full time. I baked it after 45 minutes.

Preheat the oven to 450°F. Brush tops of dough with remaining olive oil and top the sprinkle plums, rosemary, coarse sugar and coarse sea salt evenly over the dough. Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving. Serve warm or at room temperature. Try not to die from how good this is.

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4 Responses to “Damson Plum Focaccia”

  1. Alan September 9, 2011 at 7:45 am #

    Fab, looks great as always. Not sure you want to do the three hour sleep thing every Saturday night though.

  2. Clayton September 9, 2011 at 9:35 am #

    We noticed the dark eyes. But you made us some of the most tasty little snacks that I have ever eaten. Totally worth it in my mind.

  3. Mike Daniel January 13, 2012 at 11:26 pm #

    Damson is my favorite. I have not try Damson Plum Focaccia yet. I think now need to taste it. Thanks mate.

  4. Neonil kitmour February 6, 2012 at 12:12 pm #

    Damson Plum Focaccia was my first damson item food. So I know how much tasty this recipe. Thanks mate.

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