Honey-Almond Focaccia with Rosemary

Honey-Almond Focaccia with Rosemary Recipe
Photo: Andrea Dorsey; Styling: Mindi Shapiro Levine

Yield:

24 servings (serving size: 1 (2 1/2-inch square) piece)

Recipe from

Nutritional Information

Calories 137
Fat 7.1 g
Satfat 1 g
Monofat 4.9 g
Polyfat 0.9 g
Protein 2.9 g
Carbohydrate 15.5 g
Fiber 0.8 g
Cholesterol 8 mg
Iron 1 mg
Sodium 119 mg
Calcium 21 mg

Ingredients

1/2 cup sliced almonds
1/2 cup olive oil
1 tablespoon chopped fresh rosemary
1/8 teaspoon salt
1/8 teaspoon crushed red pepper
1 cup warm 1% low-fat milk (100° to 110°)
1 1/2 teaspoons granulated sugar
1 package dry yeast
14.7 ounces all-purpose flour (about 3 1/4 cups), divided
1 teaspoon salt
1 large egg yolk
2 tablespoons olive oil, divided
3 tablespoons powdered sugar
1 1/2 teaspoons honey
1 large egg white

Preparation

1. Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook 1 minute or until golden. Drain nut mixture through a fine sieve into a bowl, reserving oil. Toss nuts with 1/8 teaspoon salt and red pepper in a bowl.

2. Combine milk, granulated sugar, and yeast in a large bowl; let stand 5 minutes or until bubbly. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add reserved oil, 5.7 ounces flour (about 1 1/4 cups), 1 teaspoon salt, and egg yolk to yeast mixture; beat with a mixer at low speed until combined. Gradually add remaining 9 ounces flour (about 2 cups) to oil mixture; beat at low speed until a soft, elastic dough forms (about 3 minutes). Press dough into a jelly-roll pan coated with 1 1/2 tablespoons oil. Cover with plastic wrap; let rise in a warm place (85°) for 40 minutes or until almost doubled in size.

3. Preheat oven to 350°.

4. Press dough gently with fingertips. Combine remaining 1 1/2 teaspoons oil, powdered sugar, honey, and egg white; stir with a whisk until smooth. Gently brush dough with half of egg white mixture. Bake at 350° for 20 minutes. Remove pan from oven. Brush top of bread with remaining egg white mixture; sprinkle with almonds. Bake an additional 10 minutes or until golden brown. Remove from pan; cool 10 minutes on a wire rack.

Note:

Gloria Piantek, West Lafayette, Indiana,

December 2010
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