Sweet focaccia with almonds
Source: https://www.meranermuehle.it/rcp_recipe/sweet-focaccia-with-almonds
Total time
15 Minutes
Baking/cooking time
20-30 Minutes
Rest time
2 Hours
40 Minutes
Difficulty
easy
Ingredients
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 |
| Glaze | ||
| 100 | g | Butter, liquid |
| 75 | g | Flaked almonds |
| 75 | g | Sugar |
Preparation
- Knead the ingredients for approx. 12 minutes to a smooth dough. Leave the dough to rest for approx. 40 minutes at approx. 27°C.
- 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.
- Bake in a preheated oven at 200°C (top/bottom heat) for approx. 25-30 minutes.
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