Almond Croissant Sourdough Focaccia
Almond Croissant Sourdough Focaccia
Ingredients
For the Almond Cream
- 1/2 cup unsalted butter, 1 stick, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup almond flour
- 1 teaspoon vanilla bean paste
For the Focaccia Assembly
- 1 pound sourdough focaccia dough, prepared and proofed, about 2 cups by volume
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 cup sliced almonds
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 375°F. Line a 9x13 inch baking pan with parchment paper, ensuring some overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 375
- 2
In the bowl of a stand mixer fitted with the whisk attachment, combine the softened unsalted butter and granulated sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 2 min
- 4
Reduce the mixer speed to low and add the almond flour and vanilla bean paste. Mix until just combined and the almond cream is smooth and creamy. Transfer the almond cream to a piping bag.
⏱️ 3 min
- 5
Drizzle 1 tablespoon of olive oil onto the parchment paper in the prepared baking pan. Carefully transfer the proofed sourdough focaccia dough into the pan. Drizzle the remaining 1 tablespoon of olive oil over the top of the dough.
⏱️ 2 min
- 6
Using your fingers, gently dimple the focaccia dough, pressing down to create indentations and spread the dough slightly to fill the pan. Be careful not to deflate the dough too much.
⏱️ 2 min
- 7
Pipe the almond cream in wavy lines or blobs over the entire surface of the dimpled focaccia dough, ensuring even coverage.
⏱️ 3 min
- 8
Place the pan into the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown around the edges and the almond cream is set and lightly golden.
⏱️ 25 min•🌡️ 375
- 9
Remove the focaccia from the oven. Generously sprinkle the sliced almonds over the entire top surface of the focaccia.
⏱️ 1 min
- 10
Return the focaccia to the oven for a second bake for another 15-20 minutes, or until the sliced almonds are toasted and golden brown, and the focaccia is fully cooked through.
⏱️ 20 min•🌡️ 375
- 11
Once baked, remove the focaccia from the oven. Carefully transfer the focaccia (still on the parchment paper) to a cutting board or wire rack to cool slightly.
⏱️ 2 min
- 12
Using a sifter, generously dust the entire surface of the focaccia with powdered sugar. Slice into individual pieces and serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Almond Croissant Sourdough Focaccia
For the Almond Cream
- 1/2 cup unsalted butter, 1 stick, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup almond flour
- 1 teaspoon vanilla bean paste
For the Focaccia Assembly
- 1 pound sourdough focaccia dough, prepared and proofed, about 2 cups by volume
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 cup sliced almonds
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 375°F. Line a 9x13 inch baking pan with parchment paper, ensuring some overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 375 - 2
In the bowl of a stand mixer fitted with the whisk attachment, combine the softened unsalted butter and granulated sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 2 min - 4
Reduce the mixer speed to low and add the almond flour and vanilla bean paste. Mix until just combined and the almond cream is smooth and creamy. Transfer the almond cream to a piping bag.
⏱️ 3 min - 5
Drizzle 1 tablespoon of olive oil onto the parchment paper in the prepared baking pan. Carefully transfer the proofed sourdough focaccia dough into the pan. Drizzle the remaining 1 tablespoon of olive oil over the top of the dough.
⏱️ 2 min - 6
Using your fingers, gently dimple the focaccia dough, pressing down to create indentations and spread the dough slightly to fill the pan. Be careful not to deflate the dough too much.
⏱️ 2 min - 7
Pipe the almond cream in wavy lines or blobs over the entire surface of the dimpled focaccia dough, ensuring even coverage.
⏱️ 3 min - 8
Place the pan into the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown around the edges and the almond cream is set and lightly golden.
⏱️ 25 min•🌡️ 375 - 9
Remove the focaccia from the oven. Generously sprinkle the sliced almonds over the entire top surface of the focaccia.
⏱️ 1 min - 10
Return the focaccia to the oven for a second bake for another 15-20 minutes, or until the sliced almonds are toasted and golden brown, and the focaccia is fully cooked through.
⏱️ 20 min•🌡️ 375 - 11
Once baked, remove the focaccia from the oven. Carefully transfer the focaccia (still on the parchment paper) to a cutting board or wire rack to cool slightly.
⏱️ 2 min - 12
Using a sifter, generously dust the entire surface of the focaccia with powdered sugar. Slice into individual pieces and serve warm.
⏱️ 2 min