This savory focaccia bread is made with whole wheat flour and Italian purple plums for a wholesome twist.  It’s a great appetizer with a glass of wine and/or a delicious breakfast treat with coffee or tea. Slice and enjoy!

Makes 9 servings

Ingredients:

• 1 envelope active dry yeast (about 2-1/4 teaspoons)
• 1 cup warm water between 110° F-115° F (divided)
• 1/2 teaspoon sugar
• 1 cup whole-wheat flour 
• 1-1/2 cup all-purpose flour
• 1 teaspoon salt
• 6 tablespoons olive oil (divided)
• 1 tablespoon coarsely chopped fresh rosemary leaves
• 5-6 Italian purple plums, pits removed and cut into quarter slices
• Salt to taste

Directions:

1. Dissolve the yeast in 1/4 cup warm water.  Add sugar to feed and activate the yeast.   Set aside for about 5 to 10 minutes until the yeast foams up.
2. Add the whole wheat and all-purpose flours and salt to a large bowl and stir to combine.  Add 4 tablespoons of olive oil along with the water/yeast mixture and the remaining 3/4 cup of warm water.   Mix and knead by hand in the bowl by stretching and folding the dough over for about 5 minutes until dough is smooth and cohesive and no longer sticky. 
3. Oil the bowl and cover the bowl with a clean cloth.  Let the dough rest in a warm place until it doubles in size, about 1 hour.
4. Oil a 9 X 9-inch square pan and transfer the dough, pressing it down into one layer. Dimple the dough with your fingers ( i.e., press your fingers straight down into the risen dough to create deep indentations) and drizzle 2 tablespoons of olive oil over the dough. Cover the pan with a clean cloth and let the dough rise a second time for about 30 minutes.  Note, the dough will not double in size the second time.
5. Preheat the oven to 425°F. Sprinkle the rosemary evenly over the dough.  Arrange plum slices on the dough.   Sprinkle with salt.
6. Bake until golden brown, 25 to 30 minutes. Remove from the oven and cool.  Slice and enjoy!

Tips: 

• 2-1/2 cups of all-purpose flour can be substituted for the whole wheat and all-purpose flours.

                                               Recipe developed, tested and photographed by Diane Sokolofski