Food & Wine magazine this month featured a recipe for Sweet Plum Focaccia. My wife was attracted by it, and yesterday she set out to make it. It was pretty time consuming, involving several periods of rest and rising for the dough, but she stuck with it, and we were glad she did.
Last night the dish was prominently featured at dinner. She made a miso soup with mushrooms and baby spinach, and we tore through the focaccia for the balance of the meal.
Footnote: I ate some of the second sheet of focaccia for breakfast, reheated in the toaster this morning.