It's been a while since I was this excited about a new recipe, but one bite of this Sourdough Almond Croissant Focaccia and you'll understand why. A mash-up of two absolute icons - fluffy sourdough focaccia and famous French bakery almond croissants - this bake is stuffed with a gooey frangipane filling and topped with flaked almonds and icing sugar.
I find it almost impossible to control myself around it... so consider this your fair warning.
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
The Fusion: Sourdough, Almond Croissants, Focaccia
The inspiration for this Sourdough Almond Croissant Focaccia came from an "aha" moment. I was admiring Amy Bakes Bread's Sourdough Croissant Bread and thought, "Why not combine my favourite two - Sourdough Almond Croissants and bubbly focaccia?"
Taking my trusty overnight sourdough focaccia dough and adjusting the frangipane filling to suit raw dough (rather than stale croissants), I gave it a go- and it worked the first time! I took a bite, looked at Seb, and my first words were: "I may need to skip lunch..." If you know, you know.
You know what else is irresistibly good? Sourdough Baklava Focaccia! Or maybe Cinnamon Roll Sourdough Focaccia or Sourdough Apple Focaccia for autumn!
Ingredient Notes
Here's everything you will need for this Sourdough Almond Croissant Focaccia:
- strong bread flour: with at least 12% protein content. It's difficult to make an airy focaccia with all-purpose flour, as the frangipane filling weighs it down. You want strong gluten structures here!
- water: we use slightly warm water to kickstart the bulk fermentation process.
- salt.
- active sourdough starter: 100% hydration.
- extra virgin olive oil: we use slightly less oil in this recipe compared to our other sourdough focaccia due to the butter content added with frangipane filling.
- unsalted butter: softened. If you can, use European-style butter.
- caster sugar: or granulated white sugar.
- ground almonds: a.k.a. almond flour or almond meal.
- almond extract: optional, but recommended.
- eggs: we used 2 large eggs in the UK, so you may need 2 extra-large eggs in the US.
- you will also need some flaked almonds (a.k.a. sliced almonds) and icing sugar (a.k.a. powdered sugar).
Step-By-Step Method
DAY 1
First thing in the morning, feed your sourdough starter and leave it in a warm spot to at least double in volume. We typically feed our starter in a ratio of 1 part starter: 1 part water: 1 part flour, and it doubles (or even triples) within 4 hours.
Learn more about what to do if the sourdough starter isn't doubling within 4 hours.
Fermentolyse and Mixing The Dough
1. In a bowl of a stand mixer, combine flour, water and active sourdough starter. Mix the dough in a stand mixer fitted with a dough hook attachment for a few minutes on low speed, until the flour is hydrated. Cover the bowl with a damp tea towel and leave the dough to fermentolyse (a type of sourdough autolyse where sourdough starter is added too) for an hour.
2. After an hour, scatter the salt on top of the dough. Drizzle the olive oil all over, and using your hands, squish the salt and oil into the dough, aiming to distribute it evenly.
TIP: Don't be tempted to just mix the oil in by running the stand mixer - the dough will split, separated by oil layers.
3. Once incorporated, run your mixer on medium speed for 10-12 minutes, until you have a very smooth and elastic dough. It will be wet, but should start gathering around the dough hook attachment.
Coil Folds, Bulk Fermentation, Cold Retardation:
1. Scoop the dough into a lightly oiled bowl (we like to use a heavy shallow dish - it helps with coil folds later). Cover the dough with a damp tea towel or cling film (plastic wrap) and leave it in a warm spot for 30 minutes.
2. Over the next 3 hours, at 30-minute intervals, perform a set of coil folds, using wet hands. See the coil folding video below.
3. After all 6 sets of coil folds are completed, cover the dough and let it finish its bulk fermentation undisturbed for 1.5-3 hours, depending on the temperature of your kitchen.
4. Place the dough in the refrigerator for 8-24 hours (or simply overnight).
DAY 2
The next day, line a baking tray (approx 24x24cm) with a large piece of parchment paper, and brush it with a little olive oil. Take the dough out of the fridge and leave it come to room temperature for about 30 minutes.
Frangipane Filling
1. In the meantime, prepare the almond filling. Place the softened butter, almond extract and sugar in a large bowl. Beat with an electric mixer until light and fluffy.
2. One at a time, add the eggs, and beat until well incorporated.
3. Finally, fold in the ground almonds. Set the frangipane filling aside.
Second Proof, Filling and Topping:
1. Very carefully transfer it into the prepared baking tray, trying not to deflate it too much. Stretch it out into the corners of the baking dish.
2. Spread/ or dot half of the frangipane filling onto the surface of one half of the dough. Fold the other half over, and stretch the dough to fit your baking tray again.
3. Cover it with a sheet of cling film (plastic wrap) resting on the rims of the baking tray and let the dough rise in a warm spot for its second proof for 1-2 hours.
4. After the second rise, preheat the oven to 200°C (400°F). Dot the remaining frangipane filling on top of the focaccia, aiming to distribute it evenly across the surface.
5. With oiled fingers, dimple the dough, then scatter the flaked almonds all over the top.
Baking and Cooling
1. Place your sourdough almond croissant focaccia in the preheated oven for 22-25 minutes.
2. Once baked, let it firm up in the tray for 5-10 minutes, then lift it out by the overhanging parchment paper, and place it on a wire rack. Slice the parchment paper out from underneath and allow the focaccia to cool to room temperature.
3. Dust the top with icing sugar, and serve!
Storage
Store any leftover focaccia in an airtight container at room temperature for up to 2 days.
To freeze, wrap slices individually and store in a freezer-safe bag or container for up to 1 month. Reheat in a moderate oven (around 160°C/320°F) for 3-5 minutes until warmed through and slightly crisp on the edges.
Serving Suggestions
This Sourdough Almond Croissant Focaccia walks the line between a delicious breakfast and dessert in disguise. Serve it warm with a strong espresso, a dollop of Greek yoghurt (to pretend you're balancing it out), or go full brunch hero and add a side of crispy bacon for that salty-sweet chaos (yup, it works!).
It's a brunch treat that doesn't ask for permission - just forgiveness when you reach for a third slice.
More Sourdough Focaccia Recipes
If this focaccia recipe has you hooked (join the club), there's more where that came from. If you love sweet sourdough focaccia, try our Sourdough Cherry Almond Focaccia next, or browse some savoury ideas below:
Sourdough Almond Croissant Focaccia
Equipment
- 24x24cm Baking Dish
- Electric Hand Mixer
Ingredients
- 330 g strong bread flour with at least 12% protein content
- 220 ml water
- 5 g salt
- 140 g active sourdough starter 100% hydration
- 15 g olive oil plus extra for greasing
For Frangipane Filling:
- 100 g unsalted butter softened
- 100 g caster sugar
- 150 g ground almonds a.k.a. almond flour
- 1 teaspoon almond extract optional
- 2 eggs large
Topping:
- 50 g flaked almonds
- 1 teaspoon icing sugar a.k.a. powdered sugar
Instructions
DAY 1:
- First thing in the morning, feed your sourdough starter and leave it in a warm spot to at least double in volume. We typically feed our starter in a ratio of 1 part starter: 1 part water: 1 part flour, and it doubles (or even triples) within 4 hours.
Fermentolyse and Mixing The Dough:
- In a bowl of a stand mixer, combine flour, water and active sourdough starter. Mix the dough in a stand mixer fitted with a dough hook attachment for a few minutes on low speed, until the flour is hydrated. Cover the bowl with a damp tea towel and leave the dough to fermentolyse (a type of sourdough autolyse where sourdough starter is added too) for an hour.
- After an hour, scatter the salt on top of the dough. Drizzle the olive oil all over, and using your hands, squish the salt and oil into the dough, aiming to distribute it evenly.
- TIP: Don't be tempted to just mix the oil in by running the stand mixer - the dough will split, separated by oil layers.
- Once incorporated, run your mixer on medium speed for 10-12 minutes, until you have a very smooth and elastic dough. It will be wet, but should start gathering around the dough hook attachment.
Coil Folds, Bulk Fermentation, Cold Retardation:
- Scoop the dough into a lightly oiled bowl (we like to use a heavy shallow dish - it helps with coil folds later). Cover the dough with a damp tea towel or cling film (plastic wrap) and leave it in a warm spot for 30 minutes.
- Over the next 3 hours, at 30-minute intervals, perform a set of coil folds, using wet hands. See the coil folding video below.
- After all 6 sets of coil folds are completed, cover the dough and let it finish its bulk fermentation undisturbed for 1.5-3 hours, depending on the temperature of your kitchen.
- Place the dough in the refrigerator for 8-24 hours (or simply overnight).
DAY 2:
- The next day, line a baking tray (approx 24x24cm) with parchment paper, and brush it with a little olive oil. Take the dough out of the fridge and leave it come to room temperature for about 30 minutes.
Frangipane Filling:
- In the meantime, prepare the frangipane filling. Place the softened butter, almond extract and sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy.
- One at a time, add the eggs, and beat until well incorporated.
- Finally, fold in the ground almonds. Set the frangipane filling aside.
Second Proof, Filling and Topping:
- Very carefully transfer it into the prepared baking tray, trying not to deflate it too much. Stretch it out into the corners of the baking dish.
- Spread/ or dot half of the frangipane filling onto the surface of one half of the dough. Fold the other half over, and stretch the dough to fit your baking tray again.
- Cover it with a sheet of cling film (plastic wrap) resting on the rims of the baking tray and leave the dough in a warm spot for its second proof for 1-2 hours.
- After the second rise, preheat the oven to 200°C (400°F). Dot the remaining frangipane filling on top of the focaccia, aiming to distribute it evenly across the surface.
- With oiled fingers, dimple the dough, then scatter the flaked almonds all over the top.
Baking and Cooling:
- Place your sourdough almond croissant focaccia in the preheated oven for 22-25 minutes.
- Once baked, let it firm up in the tray for 5-10 minutes, then lift it out by the overhanging parchment paper, and place it on a wire rack. Slice the parchment paper out from underkneath and allow the focaccia to cool to room temperature.
- Dust the top with icing sugar, and serve!
Video
Nutrition
Leave a Reply