Honey-Almond Focaccia with Rosemary

Photo: Andrea Dorsey; Styling: Mindi Shapiro Levine

Yield: 24 servings (serving size: 1 (2 1/2-inch square) piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 137
  • Fat: 7.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.9g
  • Carbohydrate: 15.5g
  • Fiber: 0.8g
  • Cholesterol: 8mg
  • Iron: 1mg
  • Sodium: 119mg
  • Calcium: 21mg


  • 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


  1. 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. 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. 3. Preheat oven to 350°.
  4. 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.
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