Sweet focaccia

• 500 g of 0 flour
• 3.5 g of dried brewer's yeast
• 320 g of water
• 60 g of seed oil
• 80 g of sugar
• 3 g of salt

INGREDIENTS (for the surface)

• 250 g of very small sweet plums, halved and pitted (alternatively cherries, or in winter Canadian cranberries for example)
• 30 g sugar (originally 50 g, but my fruit was very sweet)

• If you have a stand mixer, equip it with a hook and add the flour, yeast and sugar to the bowl.
• Then dissolve the salt in the water and add the oil.
• Turn on the mixer and slowly pour in the mixed liquids until you obtain a stringy dough (twisted around the hook).
• Flour the work surface and form a ball; place it in a greased bowl and cover with cling film. Leave to rise for at least 3 hours.
• Grease the baking pan and roll out the dough. Spread a little oil on the surface and let it rise for another hour.
• Spread the fruit on the surface (cut side up... I did half and half) and sprinkle with sugar.
• Cook in a static oven preheated to 200° for approximately 15 minutes.