Ingreadient :

• 500g strong bread flour
• 350g water/350ml – weighing is more accurate
• 10g yeast (fresh if possible)
• 10g salt
• 50g salted Breton butter
• 10 plums
• 100g demerara sugar
• Small amount of vanilla vodka

Direction :

1. Preheat the oven to 190°C fan.
2. Rub the yeast into the flour (or mix in if using dried yeast). Add the remaining ingredients and the water.  Mix well for a couple of minutes until the dough starts to form.
3. Transfer the dough onto your working surface. Continue to mix the ingredients by stretching out the dough and folding it over onto itself.  Keep working the dough until it comes cleanly away from the work surface and is not sticky.
4. Lightly flour the work surface, place the dough on the flour and form the dough into a ball.
5. Place the dough into a mixing bowl and cover with a tea towel. Rest for at least 20 minutes in a draught free place (a kitchen cupboard will do).
6. Cut the plums into wedges, removing the stones and marinate in some vanilla vodka.
7. Once the dough has rested, turn out onto a well-floured work surface, and flour the top of the dough lightly. Press the dough first with your hand and then roll it out thinly with a rolling pin. Place the dough on a lightly floured baking tray.
8. Top with the drained plum wedges, dot with the butter and sprinkle over the sugar.
9. Place into a hot oven for about 15 minutes. Serve.