Ingredients

For the dough
400g + more flour
25g fresh yeast
200ml milk, luke warm
60g sugar
2 eggs
50g butter
pinch of salt
For the focaccia topping
500g mirabelle plums, washed, pitted and cut in half
10g poppy seeds, dry roasted
50g sugar
100g butter
zest and juice from one lemon
icing sugar (optional)

Method

For the dough

1. Prepare the dough by dissolving the yeast in the milk, then add flour, sugar, eggs, butter and a pinch of salt and knead with the kneading hooks of your machine. The dough should be smooth and silky. Cover with a damp cloth and allow to rise in a warm dry place - approx. 40 minutes.
   
   
2. Preheat the oven to 200 degrees C. and prepare a baking tray by lining it with some baking paper.
   
   
3. Once the dough has risen using floured fingers spread the dough out to the edges of the baking tray. Cover and allow to rest for another 20 minutes.
   
   
4. Using your thumb dimple the dough side by side making cavities for the mirabelle plums and the lemon poppy seed butter.

For the focaccia topping

1. Whisk together sugar and butter with an electric whisk until the mixture is smooth, creamy and pale in color. Add the roasted poppy seeds, lemon zest and juice and incorporate into the creamy mixture.
   
   
2. Fill the buttercream in a pastry bag with a plain tip.
   
   
3. Place a mirabelle plum half in the first dimple then squirt some of the buttercream into the next dimple. Do this switching alternatively from plum to buttercream until all the dimples are filled.
   
   
4. Bake in the oven, second rack from bottom, for approx. 20 to 25 minutes. The top of the focaccia should be lovely and golden.
   
   
5. Allow to cool then if using the icing sugar dust with the sugar.