honey and fruit foccaccia

Honey & Fruit Focaccia
Makes 4 5 inch rounds

The Dough
1 1/2 t active dry yeast
1 T sugar
1 1/4 cup warm water
1/4 cup olive oil
4 cups flour
1 t salt

The Toppings
2 cups smooth skinned fruit, such as cherries, grapes or plums, halved with any stones removed
fresh rosemary
Honey for brushing
course sea salt

Combine the yeast, sugar and warm water. Give a quick stir and set aside for about 5 minutes to proof.

Move to the bowl of a mixer, and mix in the oil and salt. Mix in the flour one cup at a time. When all the flour has been added, switch to a dough hook if you have one, or remove from the mixer bowl and start kneading by hand. Continue until the dough is shiny and firm (about 3 minutes in the mixer or about 12 minutes by hand). Then, knead by hand, adding more flour if the dough is sticky, for another 5 minutes.

Lightly oil a large bowl, and place dough in turning once, covering with plastic or a wet towel, and set in a warm place to rise for at least 1 hour. The dough should approximately double in size.

Punch down the dough, and divide into 4 pieces. On a floured surface, flatten the dough and roll out to about a 4 inch round. Flip the dough over, and press it lightly all over with your finger tips to make little dimples in the dough. Flip the dough and repeat. Do this two or three more times. Then, place on a baking tray. Repeat with the other 3 pieces of dough.

Cover each piece of dough with the fruit halves, skin side up, gently pushing each piece into the dough a touch, being careful not to crush it. Sprinkle the dough with a little bit of salt and the rosemary. Gently push these into the top of the dough as well. Cover with plastic again, and let sit in a warm place for about 20 to 30 minutes.

Preheat the oven to 400F. If you have a pizza stone, use it for a crispier crust.
Remove the plastic, and bake on the center rack for 15 minutes. Remove from the oven, and drizzle well with honey, using a pastry brush to cover the crust edges. Then, return to the oven and bake for about 5 more minutes or until the crust is a light golden brown. Remove from oven, and drizzle with a bit more honey and let cool for about 10 minutes before slicing.