Plum Focaccia – Willey’s Weekly Bake 155


This is the first weekly bake in my new house with Jake. I am super excited to finally be living together after almost 5 years. My dad spent Friday building removable shelving in the pantry as being a rental property we can’t put any nails or screws in the walls. This pantry is going to be the best space for storing all my baking equipment I have collected over the years. This bake was inspired after I had a grape focaccia at the Rathfinny Vineyard restaurant.


  • 500g Strong white bread flour
  • 7g Fast action dried yeast
  • 2tsp of salt (extra for topping)
  • 80ml Olive oil (extra for drizzling)
  • 250ml Water
  • 100g Plums
  • 3-4 sprigs of rosemary


  1. In a mixer or by hand mix add the flour, salt, and yeast. Pour in all the oil and start mixing and kneading adding the water, try to add as much of the water as possible.IMG_25DBAA7925ED-1
  2. Knead for 5 – 10minutes until soft and stretchy.
  3. Leave to rise in a well oiled bowl covered for one hour.IMG_25DBAA7925ED-5
  4. Once double in size spread/squish on a prepared baking tray.IMG_25DBAA7925ED-9
  5. Cover again and leave to rise for 30 minutes.
  6. Preheat the oven to 200 degrees celsius.
  7. Cut the stones from the plums and cut into quarters if large.
  8. Once the dough has risen create some wells into the dough with an oiled finger add the plums and push them in.
  9. Drizzle with oil, and sprinkle with salt and push in and sprinkle over the rosemary.
  10. Bake in the oven for 30 minutes until golden.
  11. Enjoy whilst warm.



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