I've always had a weakness for flat bread and focaccia. However, I've always struggled a bit with the spicy sweet combination. I used to deem fruit in my savory salads inedible. What I'm getting at is the fact that usually a recipe that includes honey mixed with red pepper flakes would not even get a once over from me. Problem is, this recipe had a picture next to it. It showcased golden crusts with toasted almonds, rosemary and a faint glaze. Since I was on bread duty for Thanksgiving, I decided to give it a go.
Adapted from Cooking Light:
1/2 C sliced almonds
1/2 olive oil
1 tbsp chopped fresh rosemary (grows like weeds in Seattle)
1/8 tsp sea salt
1/2 tsp crushed red pepper
1 cup warm 1% milk
1 tsp sugar
1 package dry yeast
3 1/4 flour
1 tsp salt
1 large egg yolk
2 tbsp olive oil
2 tbsp powdered sugar
1 1/2 tsp honey
1 large egg white
Combine first three ingredients in small saucepan, boil one minute until golden (infusing the olive oil) and drain, reserving oil and herb/nut mixture
Drain, reserving oil and herb/nut mixture
Toss almonds with pepper flakes and sea salt
WARNING: While you might think you are just having a "few" of these before baking, a "few" quickly turns into half. Make extra, you won't be sorry.Combine milk, sugar and yeast in large bowl until it bubbles (approx. 5 min.) Add 1 1/4 C flour and reserved oil, 1 tsp salt and egg yolk, beat at low speed until combined. Gradually add remaining flour, beat at low speed until elastic. Coat cookie sheet with oil and press dough out until it's about 3/4 inch thick.
Cover with a towel and let rise for about an hour or double in size.
Preheat oven to 350. Combine oil, powdered sugar, honey and egg white, brush half of mixture over bread.
Bake for 20 minutes. Remove from oven, brush with remain egg white, sprinkle with almonds, bake for another 10 minutes.
Finito!
