Description
This Almond Croissant Focaccia is inspired by the famous French bakery almond croissants. Bubbly focaccia is stuffed with a rich, gooey frangipane filling, then topped with more frangipane filling and lots of thinly sliced almonds. After baking the focaccia is brushed with an almond simple syrup and dusted with powdered sugar. This focaccia makes your entire kitchen smell like a French bakery. Make this almond croissant focaccia with sourdough or yeast focaccia for a delicious breakfast or brunch treat.
Ingredients
Sourdough Focaccia Recipe here
Dough (Yeast Focaccia)
- 2 1/4 teaspoons instant yeast
- 2 cups water, warmed to 110F
- 4 1/4 cups all-purpose or bread flour
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
Frangipane Filling
- 8 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup almond flour
- 1 1/2 teaspoons almond extract
Topping
- Sliced almonds
- Powdered sugar
Almond Simple Syrup
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 teaspoon almond extract
Instructions
** If you would like to make this with sourdough focaccia, see the recipe here.
1. In the bowl of a stand mixer, fitted with the dough hook attachment, add all ingredients for dough. Knead on medium-low speed for 4 minutes. Transfer dough to a large greased bowl. Spray the top of the dough with nonstick cooking spray, then cover with plastic wrap.
2. Allow the dough to rise for 1 ½ hours in a warm place.
3. Melt two tablespoons of unsalted butter and drizzle in 9×13 inch pan. Tilt the pan to evenly coat the bottom and sides. Add the dough to the pan, turning over to coat both sides in the melted butter. Gently stretch the dough to mostly fit the size of the pan.
4. Make the Frangipane filling. In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar until well combined. Add in the eggs and mix until combined. Add in the almond flour and almond extract. Beat until combined and creamy. Place filling in a piping bag or zip-top bag with one corner snipped off.
5. Pipe 1/3 of the frangipane filling onto the top half of the dough. Fold the bottom half of the dough up and over the top half. Move the dough to the center of the baking pan.
6. Cover with plastic wrap and allow the dough to rise for 1 hour in a warm place.
7. When the dough is almost done rising, preheat oven to 450F.
8. Uncover the focaccia and pipe the remaining frangipane filling over the entire surface of the focaccia. Drizzle with 2 tablespoons of melted unsalted butter. With oiled fingertips, deeply indent the dough all over. (please note, your hands will get messy and you may have to wash your hands off in between dimpling). Add sliced almonds over the surface of the dough (add a generous amount).
9. Bake in preheated oven for 20 minutes, tenting with aluminum foil around halfway through baking if the focaccia is getting too dark.
10. Make the almond simple syrup while the bread bakes. In a small saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring, until the sugar has dissolved. Remove from heat and stir in almond extract.
11. Brush the almond simple syrup over the warm focaccia, then dust with powdered sugar. Serve and enjoy!
Notes
- Storage – Store leftovers in an airtight container up to 2 days, or in the refrigerator for up to 1 week. You can freeze leftovers in a freezer safe zip-top bag for up to 3 months. Thaw overnight in the refrigerator the day before you plan to eat them.
- Prep Time: 25
- Rise Time: 2 1/2 hours
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American, French