Business Private

Sweet focaccia with almonds

Total time
15 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
20-30 Minutes
Rest time
2 Hours 40 Minutes


1 Focaccia (45x39 cm)

500 g Wheat flour type 00 nr. 2 bio
50 g Butter, room temperature
50 g Sugar
300 g Milk, lukewarm
1 g Egg, room temperature
50 g ADAM - lievito madre natural yeast with dry yeast
10 g Salt
100 g Butter, liquid
75 g Flaked almonds
75 g Sugar


  1. Knead the ingredients for approx. 12 minutes to a smooth dough. Leave the dough to rest for approx. 40 minutes at approx. 27°C.
  2. Line a baking tray (approx. 45x39 cm) with baking paper. After the dough has rested, roll out the dough into a rectangle, place on the baking tray and leave to rise again for approx. 90 minutes at 27°C. Then "poke" the dough with your fingertips, i.e. press it in lightly, and spread the melted butter evenly on top. Sprinkle with sugar and almond slivers and leave to rise again for approx. 15-30 minutes.
  3. Bake in a preheated oven at 200°C (top/bottom heat) for approx. 25-30 minutes.