Honey-Almond Focaccia with Rosemary

Gambar mungkin berisi: makanan

Honey-Almond Focaccia with Rosemary

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 milk 1% low fat (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

How to Make It
Step 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. Stir the beans with red peppers and 1/8 teaspoon of salt in a bowl.

Step 2
Combine milk, granulated sugar, and yeast in a large bowl; let stand 5 minutes or until bubbly. Spoon the flour into a dry measuring cup; parallel to the knife. Add reserved oil, 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 the remaining 9 ounces of flour (about 2 cups) to the oil mixture; shake with low speed until the mixture is soft (approximately 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.

Step 3
Preheat oven to 350°.

Step 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 the mixture with half the egg white mixture. Bake at 350° for 20 minutes. Remove pan from oven. Spread the bread with the remaining egg white mixture; then sprinkle with almonds. Bake 10 minutes until golden brown. Remove from pan; cool 10 minutes on a wire rack.


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