Inspired by the classic almond croissant, this reinvented focaccia combines a soft, airy crumb with a rich, fragrant almond frangipane. A simple yet indulgent dessert, perfect for brunch or a sweet coffee-break treat.
Prep time: 10 to 15 minutes
Rest time: 45 to 60 minutes
Bake time: 20 to 25 minutes
Total time: About 2 hours
Servings: 6 to 8
INGREDIENTS
For the focaccia
- 1 Maison Orphée Focaccia Mix
- Maison Orphée Extra Virgin Olive Oil
For the almond frangipane
- 1 cup (250ml) almond flour
- 1/2 cup (120ml) softened butter
- 1/2 cup (120ml) brown sugar
- 2 eggs
- 2 tsp (10ml) vanilla extract
- 2 tsp (10ml) almond extract
Additional ingredients
- 1/2 cup (120ml) sliced almonds
- 1/3 cup (80ml) sugar
- 1/3 cup (80ml) water
- 1 tbsp (15ml) almond extract
- 1/4 cup (60ml) icing sugar
INSTRUCTIONS
- Prepare the focaccia according to the package instructions.
- Lightly oil an oven-safe baking dish with olive oil and stretch the focaccia dough into the dish.
- In a bowl, cream the softened butter and brown sugar until smooth.
- Add the eggs one at a time, then mix in the vanilla and almond extracts. Stir in the almond flour until fully combined.
- Spread half of the frangipane down the centre of the dough. Fold one side of the dough over the filling, then fold the other side on top to enclose it. Gently flip the dough so the seams are underneath. Let rest for 45 to 60 minutes.
- Preheat the oven to 425°F (220°C).
- Spread the remaining frangipane over the top of the focaccia. Using your fingers, make a few dimples and sprinkle with sliced almonds.
- Bake for 20 to 25 minutes, or until golden brown and lightly crisp on top.
- While baking, in a small saucepan, heat the sugar, water and almond extract over low heat until the sugar is completely dissolved.
- Remove the focaccia from the oven and brush generously with the syrup while still warm.
Let cool slightly, then dust with icing sugar just before serving.