* white bread dough, thawed ** mix these two together ���������
��������� ������ 1. Place dough in a lightly oiled 10x15 inch pan. Stretch and press to fill pan evenly. (If dough is too elastic to stay in place, let rest a few minutes, then press.) Cover dough lightly with plastic wra
p and let stand until puffy, about 45 minutes. 2. Meanwhile, pit plums and cut into 1 cm-thick slices. Brush puffy dough with 1 tablespoon butter. Arrange plum slices, without overlapping, on dough. Brush fruit with remaining butter an
d sprinkle evenly with sugar-cinnamon mixture. 3. Bake focaccia on the bottom rack in a 350'F. oven until well browned on edges and bottom (lift gently with a spatula to check), about 40 minutes. Serve warm. (If made ahead, cool, wrap airtight, and hold at room temperature up until next day. Reheat, uncovered, in a 350'F. oven until warm to tough, 5-10 minutes.)