Honey-Almond Focaccia with Rosemary

Yield: 24 servings (serving size: 1 (2 1/2-inch square) piece)

Ingredients

• 1/2  cup  sliced almonds
• 1/2  cup  olive oil
• 1  tablespoon  chopped fresh rosemary
• 1/8  teaspoon  salt
• 1/8  teaspoon  crushed red pepper
• 1  cup  warm 1% low-fat milk (100° to 110°)
• 1 1/2  teaspoons  granulated sugar
• 1  package dry yeast
• 14.7  ounces  all-purpose flour (about 3 1/4 cups), divided
• 1  teaspoon  salt
• 1  large egg yolk
• 2  tablespoons  olive oil, divided
• 3  tablespoons  powdered sugar
• 1 1/2  teaspoons  honey
• 1  large egg white

Preparation

1. Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook 1 minute or until golden. Drain nut mixture through a fine sieve into a bowl, reserving oil. Toss nuts with 1/8 teaspoon salt and red pepper in a bowl.

2. Combine milk, granulated sugar, and yeast in a large bowl; let stand 5 minutes or until bubbly. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add reserved oil, 5.7 ounces flour (about 1 1/4 cups), 1 teaspoon salt, and egg yolk to yeast mixture; beat with a mixer at low speed until combined. Gradually add remaining 9 ounces flour (about 2 cups) to oil mixture; beat at low speed until a soft, elastic dough forms (about 3 minutes). Press dough into a jelly-roll pan coated with 1 1/2 tablespoons oil. Cover with plastic wrap; let rise in a warm place (85°) for 40 minutes or until almost doubled in size.

3. Preheat oven to 350°.

4. Press dough gently with fingertips. Combine remaining 1 1/2 teaspoons oil, powdered sugar, honey, and egg white; stir with a whisk until smooth. Gently brush dough with half of egg white mixture. Bake at 350° for 20 minutes. Remove pan from oven. Brush top of bread with remaining egg white mixture; sprinkle with almonds. Bake an additional 10 minutes or until golden brown. Remove from pan; cool 10 minutes on a wire rack.

Nutritional Information

Calories:

137

Fat:

7.1g (sat 1g,mono 4.9g,poly 0.9g)

Protein:

2.9g

Carbohydrate:

15.5g

Fiber:

0.8g

Cholesterol:

8mg

Iron:

1mg

Sodium:

119mg

Calcium:

21mg

Gloria Piantek, West Lafayette, Indiana, Cooking Light, DECEMBER 2010