Apple Almond Cream Focaccia

The double baked almond croissant fever was still on and it actually inspired me to make this apple almond focaccia using the same almond cream. So with equal fervour I created this new recipe for a dessert focaccia and it was an immediate success.  But we enjoyed it for our Sunday brunch.

I smeared the crust with almond butter cream, the same one I use for my double baked croissants then topped it with thin apple slices, drizzled some maple syrup to give it a glazed look, finally sprinkled some cinnamon powder for some flavour and baked it. The result was fabulous and everybody loved it.

Ingredients: 
3 cups all purpose flour
1 tbs Yeast
1 cup luke warm water
1 tbs sugar
1/4 tsp salt
2 – 4 tbs olive oil

For the Almond Butter Cream
1 cup almonds
1/2 cup butter (at room temperature)
1/2 cup sugar
1 egg
1 tsp vanilla

Toppings:
1 apple thinly sliced
Chopped almond pieces
1/2 tsp Cinnamon powder
1 tbs pure maple syrup to glaze

Instructions:
1. Preheat oven to 400 degrees F. Warm a cup of water in the microwave for 35-40 seconds. It should be lukewarm to touch. Add 1 tbs yeast and 1 tbs sugar, mix well and leave it to rise for 5 mins.
2. Meanwhile process 3 cups of sifted flour in  the food processor with salt till it mixes well. Now add the yeast solution and pulse on and off until well incorporated and a smooth ball of dough is formed.
4. Drizzle 1 tbs olive oil to it and pulse more till the dough starts spinning. This means the dough consistency is reached. The dough starts spinning when it is elastic. We need an elastic kind of dough to get a spongy texture in the focaccia. At this stage remove the dough from the processor, roll it in the shape of a ball, put it in a greased container, cover with plastic wrap and let it rise for up to 1 hr.
5. When the dough doubles in size, place it on a large 12 inch greased pizza pan, punch it down then start working on it in a clockwise circular motion by pressing out the dough evenly to the circumference of the pizza pan to a complete 12 inch round.
6. Meanwhile prepare the almond butter cream. Grind the almonds to a fine powder in a dry grinder. In a stand mixer mix together butter (at room temperature) and sugar till smooth and creamy. It is very important to have the butter at room temperature to avoid a lumpy texture. Add the egg till it blends well. Now add the almond powder little by little to this butter mixture till it is well incorporated without any lumps. Lastly spoon in the vanilla essence, mix well and set it aside.


7. Smear the butter cream all over on the focaccia. Arrange the apple slices on the butter cream. Drizzle some maple syrup on them and brush them to give a glazed look then sprinkle some cinnamon powder on top. The dessert focaccia is now ready to go into the oven.
8. Bake for 15 – 20 minutes till the crust is golden and crisp at the base. Enjoy!

Recipe

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Apple Almond Cream Focaccia

We enjoyed this dessert focaccia for our Sunday brunch. I smeared the crust with almond butter cream, the same one I use for my double baked croissants then topped it with thin apple slices, drizzled some maple syrup to give it a glazed look, finally sprinkled some cinnamon powder for some flavour and baked it. The result was fabulous and everybody loved it.

Author: Mamasecretrecipes

Ingredients

• 3 cups All Purpose Flour
• 1 tbs Yeast
• 1 cup luke warm water
• 1 tbs sugar
• 1/4 tsp salt
• 2 - 4 tbs olive oil

For the Almond Butter Cream

• 1 cup almonds
• 1/2 cup butter at room temperature
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla

Toppings:

• 1 apple thinly sliced
• Chopped almond pieces
• 1/2 tsp Cinnamon powder
• 1 tbs pure maple syrup to glaze

Instructions

• Preheat oven to 400 degrees F. Warm a cup of water in the microwave for 35-40 seconds. It should be lukewarm to touch. Add 1 tbs yeast and 1 tbs sugar, mix well and leave it to rise for 5 mins.
• Meanwhile process 3 cups of sifted flour in  the food processor with salt till it mixes well. Now add the yeast solution and pulse on and off until well incorporated and a smooth ball of dough is formed.
• Drizzle 1 tbs olive oil to it and pulse more till the dough starts spinning. This means the dough consistency is reached. The dough starts spinning when it is elastic. We need an elastic kind of dough to get a spongy texture in the focaccia. At this stage remove the dough from the processor, roll it in the shape of a ball, put it in a greased container, cover with plastic wrap and let it rise for up to 1 hr.
• When the dough doubles in size, place it on a large 12 inch greased pizza pan, punch it down then start working on it in a clockwise circular motion by pressing out the dough evenly to the circumference of the pizza pan to a complete 12 inch round.
• Meanwhile prepare the almond butter cream. Grind the almonds to a fine powder in a dry grinder. In a stand mixer mix together butter (at room temperature) and sugar till smooth and creamy. It is very important to have the butter at room temperature to avoid a lumpy texture. Add the egg till it blends well. Now add the almond powder little by little to this butter mixture till it is well incorporated without any lumps. Lastly spoon in the vanilla essence, mix well and set it aside.
• Smear the butter cream all over on the focaccia. Arrange the apple slices on the butter cream. Drizzle some maple syrup on them and brush them to give a glazed look then sprinkle some cinnamon powder on top. The dessert focaccia is now ready to go into the oven.
• Bake for 15 - 20 minutes till the crust is golden and crisp at the base. Enjoy!

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