Indulge in the nutty sweetness of an almond croissant with the airy texture of focaccia. Baked to a golden crust and finished with an optional glaze, it’s a bakery-style treat perfect for brunch or an afternoon indulgence.
Main ingredients
- Flour
Ingredients
Method
Ingredients
Focaccia:
- 3 cups all-purpose flour
- 1 teaspoon granulated sugar
- 2 teaspoons Kosher salt
- 1 teaspoon instant yeast
- 1¼ cups warm water
- 2 tablespoons olive oil, plus additional for drizzling
Almond Filling:
- 1 cup almond flour, toasted
- ½ cup butter, softened
- 1 cup light brown sugar
- 2 eggs, room temperature
- ½ teaspoon almond extract
- 3 tablespoons all-purpose flour
- ½ teaspoon Kosher salt
- ¼ cup sliced almonds
Almond Glaze (optional):
- ¼ cup powdered sugar
- ½ teaspoon almond extract
- 1 tablespoon heavy cream
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Method
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1Make dough: In a large mixing bowl, whisk together the flour, sugar, salt, and yeast. Add warm water and olive oil, then stir until no dry spots remain. Cover and leave to rest for 15 minutes.
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2Stretch and fold: Pull the edge of the dough into the centre, repeating around the bowl about 8 times. Cover and rest for 15 minutes. Repeat this process four times in total. After the last fold, cover and leave in a warm place until doubled in size, about 1 hour.
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3Make the filling: Toast almond flour in a frying pan over medium heat until lightly golden, about 15 minutes. Cool slightly. Beat softened butter and brown sugar until pale and fluffy, then whisk in eggs and almond extract. Add toasted almond flour, all-purpose flour, and salt; Whisk until smooth. Set aside.
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4Shape: When the dough has risen, crumble two thirds of the filling over the top. Use the stretch and- fold method again. Drizzle olive oil into a Le Creuset Signature Shallow Casserole, transfer the dough, press lightly to spread, and drizzle with more oil. Cover and leave in a warm place for 1½ hours until puffy.
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5Bake: Preheat oven to 220°C . Uncover dough, dollop remaining filling, drizzle with oil, and dimple with fingers. Sprinkle sliced almonds and bake for 16–18 minutes until golden. Remove from oven.
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6Optional glaze: Mix icing sugar, almond extract, and double cream until smooth, adding more cream if needed. Drizzle over focaccia and serve.
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