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Two large pieces of focaccia filled with frangipane and topped with almonds and powdered sugar on a small grey plate.

Almond Croissant Focaccia

developed & tested by:

Carissa Erzen
This same-day, no-knead, fluffy almond croissant focaccia is made with creamy frangipane that gets dolloped both inside and on top of the dough, along with sliced almonds and powdered sugar.
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Prep Time 35 minutes
Cook Time 20 minutes
Rise Time 4 hours
Total Time 4 hours 55 minutes
Course Breakfast, Dessert
Cuisine French, Italian
Servings 12 slices
Calories 435 kcal

Equipment

Ingredients
 
 

FOCACCIA DOUGH

  • 2¼ teaspoons active dry yeast (one packet)
  • 2 Tablespoons granulated sugar
  • 1¾ cups warm water (between 105-115°F or 40-46°C)
  • 2 tablespoons olive oil
  • 4 cups all purpose flour
  • 1½ teaspoons salt (use fine sea salt or table salt)
  • 1 ½ teaspoons cinnamon
  • 3 Tablespoons unsalted butter, melted (for greasing the baking dish)

ALMOND FRANGIPANE FILLING

  • 6 Tablespoons unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ¼ teaspoon salt (use table salt or fine sea salt)
  • 2 large eggs, at room temperature
  • 2 teaspoons almond extract
  • 1½ cups almond flour

TOPPING

  • ¾ cup sliced almonds
  • 1 Tablespoon olive oil (or melted butter)
  • ¼ cup powdered sugar

Instructions
 

Mix and Rise the Dough

  • In a large mixing bowl, whisk the yeast, sugar, and warm water. Set aside for 10 minutes, until it’s foamy on top. (If it’s not foamy, check your yeast packet, as it might be expired.)
  • Add the olive oil and stir it into the foamy yeast mixture.
  • Add the flour, salt, and cinnamon, and mix for a minute with a large wooden spoon or silicone spatula until it forms a soft, wet dough. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
  • Stretch and Fold 1: Use your hand to scoop a handful of dough from underneath, up one side, up out of the bowl as far as you can stretch it without tearing, then fold it over itself on top. Rotate the bowl 90 degrees and repeat another stretching of the dough up and folding over itself. Repeat rotating the bowl and stretching & folding the dough twice more, until you’ve completed four stretch-and-folds.
  • Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
  • Stretch and Fold 2: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
  • Stretch and Fold 3: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
  • Stretch and Fold 4: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 1 hour until it doubles in size and looks bubbly on top.

Make the Almond Frangipane

  • In a large mixing bowl with a hand mixer or in a stand mixer with the paddle attachment, beat the softened butter and sugar together until it's light and fluffy, after 2 to 3 minutes.
  • Add the salt, eggs, and almond extract. Mix again until it's combined, after 1 to 2 minutes.
  • Add the almond flour and mix with a large spoon or silicone spatula until it's smooth. Set aside.

Shape, Fill, and Proof the Dough

  • Spread three tablespoons of melted butter on the bottom and up the sides of a 9x13 baking dish.
  • Dump the dough from your mixing bowl onto the center of the baking dish.
  • Spoon little dollops of half of the almond frangipane evenly over the dough then gently spread it out with the back of a spoon.
    • The focaccia dough will be sticky, so just do your best to gently spread out the frangipane. It’s easier to get it in an even layer if you spoon tablespoons of it on the dough all over.
  • Grab the dough from a short end and fold it up over itself in half. Gently press the edges to seal in the filling. Lift up the dough, turn it 90 degrees, place it back in the baking dish, and gently spread it out again.
  • Cover the baking dish with plastic wrap and let it rise at room temperature for 1 hour, or until it’s puffed up and jiggles on top when you shake the baking dish.

Bake the Focaccia

  • Preheat the oven to 450°F (230°C).
  • Spread little dollops of the remaining frangipane filling all over the dough. (We’re not going to spread it out this time, to avoid knocking out too much air from the dough.) Sprinkle the sliced almonds on top.
  • Generously coat your fingers in olive oil (don’t skip this, or else the dough will stick all over your fingers.) Use your fingers to press dimples into the dough, pressing all the way to the bottom of the baking dish.
  • Drizzle one tablespoon of olive oil or melted butter evenly over the dough. (This keeps it from drying out during baking & prevents the frangipane from burning.)
  • Bake for 18-22 minutes, or until the focaccia is puffed up and golden brown. Cool the bread for at least 20 minutes then dust with powdered sugar, slice, and enjoy!

Notes

  • Baking Pan: I like baking this sweet focaccia in a glass or light ceramic baking dish, which has less aggressive heat than metal or dark-colored dish.
  • Stretch-and-Folds: Focaccia is a high-hydration dough, so it’s going to feel wet and sticky. My biggest advice when doing the stretches and folds is to wet your hands with cold water first. I know it sounds counterintuitive, but wet hands really make the dough stick less to them! 
  • Storing: Store fully cooled focaccia at room temp for a few days or in the fridge for a few more days in an airtight container. 

Nutrition

Serving: 1 slice (of 12)Calories: 435kcalCarbohydrates: 49gProtein: 10gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 50mgSodium: 354mgPotassium: 107mgFiber: 4gSugar: 14gVitamin A: 304IUVitamin C: 0.01mgCalcium: 62mgIron: 3mg
Keyword almond croissant focaccia
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