Friday, September 3, 2010


Prune Focaccia Picnik collage 2 bis
I can never get enough of yeasty treats, tarts and Italian plums. I find such grub irresistible and totally addicting. Those are some of my favorite things, hence the quasi-obsession I have with them. If you put such kinds of food in front of me I'll very likely stuff my face with them. Yes, I am a little "pig" and I am not ashamed of telling you that. Call me little Miss Piggy if you want (LOL Nonetheless, I know when to stop and how to control my diet)...

Well, now has come the Italian plum season and, although it announces the end of summer I am incapable of not rejoicing at the idea of preparing divine pastries with those delightful stone fruits. In my opinion, they are far better than peaches and nectarines (only apricots come close to plums) as they are more exhalirating, flavorful and have a more gorgeous deep purple color.

Italian plums are my most beloved variety of plums. With their slightly tart and almost lemony as well as smoky flavor they are quite different from the common plums that are widely spread and lot less complex as well as delicate taste-wise (not as multilayered in flavor).

Also known as questches or pruneaux in Switzerland (or France), they make me travel back in the past and bring back cherished memories. My Swiss grandparents had many fruit trees around their house and always picked tons of Italian plums. They used them for making "Gâteau Aux Pruneaux" (plum tart) and the rest which could not be eaten straight away was put in the freezer. I can still remember biting into those frozen whole plums and being blown away by their lusciousness. When I visited "Pépé et Mémé" (Nan & Pop in French) during the summer that's what we ate to cool down. That icy treat was fantastic and was even more fulfilling than ice cream.

A while ago, I was leafing through one of my Swiss cookery magazine and saw a recipe for a "Plum Tart" made with brioche dough. Of course, it caught my attention and made me salivate. I absolutely had to make something like that.

The "Italian Plum Focaccia With Cottage Cheese" I created was very much inspired by the one of "Cuisine De Saison". I used a very similar dough base, but instead of topping the plums with crumble I thought that it would be a great idea to use cottage cheese instead. The result was just incredibly scrumptious!

The bread was soothingly sweet, rich and pillowy soft. The combination of cinnamon, plums and cottage cheese was perfect and tasted divine. The focaccia was a really success and did not last long.

This post is submitted to Yeastspotting.

Prune Tart 6 bis
~ Italian Plum & Cottage Cheese Focaccia ~
Recipe by Rosa @ Rosa's Yummy Yums 2010

Makes 1 focaccia/for about 4-6 people.

Ingredients For The "Dough":
280g All-purpose flour
25g de Light brown sugar
1 1/2 Tsp Vanilla sugar
1 Tsp Sea salt
100ml Lukewarm milk
1 Tsp Dry yeast or 10 g Fresh yeast
25g Browned butter, at room temperature
1 Egg (63g)
Flour for rolling the dough
Ingredients For The "Filling":
600-700g de Italian plums/quetsches
150g Cottage cheese
50-60g Light brown sugar
1 Tsp Ground cinnamon
2 Tbs Amaretto

Prune Focaccia Picnik collage 3 bis
1. In a bowl mix together the flour, the light brown sugar, the vanilla sugar and the salt. Make a well in the centre of the flour.
2. Add the yeast to the lukewarm milk and let rest for 5 minutes.
Pour the yeasted milk in the well. Incorporate enough flour in order to obtain a thick paste. Let rest for about 20 minutes or until the mixture is bubbly.
4. Add the butter and the egg. Mix well in order to get a ball of dough.
5. Knead the dough for 10 minutes, until it is soft and passes the window pane test.
6. Place the dough in a well-oiled bowl and cover with a humid towel. Let rise for 1 hour or until doubled in size.
7. Roll the pastry in a 1 cm/0.4 inches thick rectangle and place it on a baking pan covered with baking paper.
8. Cut the plums in half and remove the stone. Place the plums in neat and tigh t rows with the cut part facing up. Sprinkle the cottage cheese over the fruits and then the sugar as well as the cinnamon.
9. Let the dough rise for about 30 minutes and preheat the oven to 200° C (400° F).
10. Sprinkle the Amaret
to over the fruits and bake for about 25-30 minutes in the bottom part of the oven.
11. Remove from the oven and let cool on a baking rack.

Prune Focaccia Picnik collage 5 bis
Depending on how your plums are juicy you might have to bake the focaccia a little while longer so that your bread dough doesn't end up all soggy.
You can also flavor the dough with lemon zest or extract.

Serving suggestions:
Serve as a meal, dessert or teatime treat.
You can eat the focaccia with whipped cre
am or lemon pastry cream.


Prune Focaccia Picnik collage 1 bis
~ Prune & Cottage Cheese Focaccia ~
Recette par Rosa @ Rosa's Yummy Yums 2010

Donne 1 focaccia/pour 4-6 people.

Ingrédients Pour La "Pâte":
280g de Farine blanche
25g de Sucre brun clair
1 Sachet de Sucre v
1 CC de Sel de mer
100ml de Lait tiède
1 CC de Levure sèche ou 10 g de levure fraîche
25g de Beurre (non-salé) noisette, à température ambiante
1 Oeuf (63g)
Farine pour abaisser la pâte
Ingrédients Pour La "Garniture":
600-700g de Pruneaux/quetsch
150g de Cottage cheese
50-60g de Sucre brun clair
1 CC de Cannelle
2 CS Amaretto

Prune Focaccia Picnik collage 4 bis
1. Dans un bol, mélanger ensemble la farine, le sucre brun, le sucre vanillé et le sel. Former une fontaine au centre.
2. Délayer la levure dans le lait tiède et laisser reposer pendant 5 minutes.
3. Verser le mélange dans la fontaine et incorporer assez de farin
e afin d'obtenir une pâte visqueuse. Laisser reposer environ 20 minutes jusqu’à ce que le mélange commence à mousser.
Ajouter le beurre et l’oeuf, puis mélanger le tout afin de former une boule de pâte.
5. Pétrir pendant environ 10 minutes afin d'obtenir une pâte lisse et élastique.
6. Mettre la pâte dans un bol huilé, couvrir avec un film plastique et laisser lever pendant 1 heure ou jusqu'à ce que la pâte ait doublé de volume.
Abaisser la pâte sur un peu de farine en un rectangle d’env. 1 cm d’épaisseur et la déposer sur une plaque recouverte de papier sulfurisé.
8. Couper les pruneaux en deux, les dénoyauter, puis les répartir bien serrés sur la pâte, face coupée vers le haut. Répartir le cottage cheese sur les quetsches puis saupoudrer le sucre et la cannelle.
9. Laisser lever pendant 30 minutes et préchauffer le four à 200 °C.
10. Saupoudrer les fruits avec l'Amaretto et faire cuire la focaccia pendant environ 25 à 30 minutes dans le bas du four.
11. Retirer et laisser refroidir.

Si vos fruits sont juteux vous devrez sûrement cuire la focaccia un peu plus longtemps afin que la pâte ne soit pas trop détrompée et molle.
Vous pouvez aussi utiliser du zeste ou de l'extrait de citron pour parfumer votre pâte.

Idées de présentation:
Servir cette focaccia comme repas, dessert ou comme gourmandise entre les repas.
Cette focaccia peut être mangée avec de la crème Chantilly ou de la crème patissière au citron.

prune Focaccia Picnik collage 6 bis


  1. I have been thinking of making a fruit foccacia..we seem to be on the same page:D

  2. Yum, Rosa! I've seen a recipe for plum foccia and was always curious to try it out. Looks like I should definitely now. I want!

  3. Yummy yum, plum, peach, nectarine, I like them all. This is truly gorgeous focaccia Rosa.

  4. What about for lunch, dinner, breakfast and snack !!! It' s one of my very favorites !!!

  5. fruit focaccia,it's a real fest!i'm in love about your pictures!:)

  6. fruit and focaccia ?I never thought :)but looks delicious..
    I want to make it with olives and rosemary..

  7. I really like the sound of these fruit focaccia's. Look like i should have a go at making some, especially with the plums around and then invite some colleagues over to enjoy.

  8. Rosa, I don`t know how you do this, but your pics are absolutely awesome! So energetic and full of fresh colours. Love this!

  9. Wowo what a beautiful color the plums are having in that foccasia. Stunning.

  10. Love Italian Plums ... just bought a whole little box of them. I made up some Plum Plutz.

  11. this just really sounds delicious, perfect end of summer treat!

  12. Yum! I love this kind of food!

    your photos are so happy!

  13. I can't get enough plums this time of year! This is such a beautiful, unique way to use them Rosa. And I love your suggestion of adding lemon zest to the dough.

  14. SO beautiful, Rosa!! I love the tree photos!! So warm and welcoming. :-) And your focaccia is to die for!! :-)

  15. Che buona foccacia!!! Bella e buona! Immagino che profumo aveva;))
    Un bacione

  16. un grand merci pour les recettes ..
    et de superbes photos

  17. This looks very interesting and strangely delicious. I would never have put the three together.... but it looks gorgeous! Yumm!

  18. This looks to die for! My Oma use to make something similar to this but without the ricotta cheese...yum yum!

  19. Your pictures of this dish are incredible. I wish you could come to my house and take pictures for my (and bring me some of that lucious plum foccacia). I also love everything yeasty and could never get enough. I would surely pig out too on this delicious treat:)

  20. I'm not sure if my comment went through. Hope so! :)

  21. Delicious, Rosa! This focaccia sounds so wholesome. I've never seen cottage cheese on one before, but it looks wonderful...
    p.s. my grandparents had fruit trees all around their yard too. Figs-they were like caramel in the summer.

  22. You get so creative here with the plums & cottage cheese. You know how much I adore my fruit & cheese lately...especially with a little heat thrown in :) Beautiful photos & recipe :) xo

  23. so amazing! the colour's beautiful :)

  24. Sounds amazing with the combination of plums and cottage cheese, yum!

  25. looks beautiful and oh so tasty :)

  26. definitely I am going to get scolding from you. I bought a dozen of plums thinking of having them as tart but I end up eating them straight away! lol! :)

  27. Une belle tarte de saison. Elle doit être divine avec les prunes juteuses sortant juste du four. Je retiens le cottage cheese Rosa.
    Bises et bon week-end

  28. Wow that looks heavenly, just out of the world...

  29. c'est déjà la saison des quetsches !!! merci pour cette recette !Pierre

  30. I've never made a fruit focaccia, and this combination sounds so delicious! I think I'll have to get back into the kitchen and start some more bread baking!

  31. Yum! I adore Italian prunes. Looks wonderful!

  32. Such beautiful pictures you have! Focaccia is one of my faves, but I never have it with plum. It sounds yummy to me.

  33. Fabulous Rosa. I must try this in summer.

  34. gorgeous work, rosa! this is a unique and extremely appealing bread. :)

  35. What a lovely idea, I will have to try a gluten-free version of this.

  36. Ta tarte me rappelle celles que faisait ma maman parce que la plupart de ses tartes aux fruits étaient faites avec une pâte levée.
    C'est plutôt inhabituel maintenant et c'est dommage.
    Bien à toi

  37. Merci Rosa ! Belle semaine !!!! On les mangerai tes photos !!!!

  38. I've made cherry and grape focaccia before. Plum sounds like the next one I just have to try. ;)

  39. I can't get enough of yeasty, bready things myself--and I love plums, especially at this time of year. This treat looks yummy and beautiful.

  40. wow... the red is so captivating... lovely!!!

  41. Waooow que c'est tentant et les photos sont sublimes

  42. Cette tarte, je la trouve très inspirante avec de belles prunes débordantes de saveurs!

  43. Quel délice cette focaccia avec les quetsches et le fromage frais!

  44. What an amazing sounding dish, love the focaccia with plums. I'll be trying this for myself, real soon.

  45. I've been wanting to make focaccia with fruit, and your version with plums and cottage cheese looks amazing!

  46. Rosa, another fabulous creation! I've been craving a plum dessert and this is too perfect! I think this filling is perfect with a focaccia crust. Beautiful!

  47. Rosa...this scrumptious plum focaccia might just be the ticket to getting my Hubby fooled into eating cottage cheese. LOL.

    Very interesting recipe and great accompanying photos ;o)

    Ciao for now,

  48. Why have I not featured any plum desserts on my blog? I'm too busy eating them! I'm obsessed with them too Rosa. and I love your recipe here I'm sure it did not last very long. Plums make for a great flavoring component to many recipes!

  49. Rosa, what a gorgeous tart. I looks like it came from a professional bakery. I would have never thought of using the cottage cheese in the filling, but I know it would make it extra creamy.

  50. Your sweet focaccia makes me drool Rosa ! And your pictures make me want to be in Summer right now!

  51. Rosa, how interesting...I never heard of sweet sure looks very tempting...very pretty!

  52. Tout simplement splendide, juteuse, avec cette extraordinaire couleur du jus des prunes cuites. bravo Rosa!

  53. the tart looks incredible. what an impressive way to show off a favorite fruit. and those landscape photos -- striking.



  54. At first I thought it was a savoury focaccia with pepperoni but this sounds even better!

  55. Great recipe. I too thought it was savory focaccia at first when I saw the pictures. My interest was certainly piqued when I saw that you had used plums.

    Rock on! \m/

    Matt Kay

  56. I am loving your rural pictures. And this focaccia and plum marries so well.