Almond Focaccia

Directions

1. Toast the almonds, remove their skins, and cut them into slices. ⏱ ≈ 10 min
2. Dissolve the starter in a small amount of warm water, then incorporate it into a bowl with 100g of flour and a little water to form a dough. ⏱ ≈ 7 min
3. Once the dough has reached a smooth, bread-like consistency, transfer it to another container and let it rise, covered with a damp cloth, in a warm place for about 2 hours. ⏱ 2 hr
4. Meanwhile, the dough will double in size. ≈ 3 min
5. Once the dough has risen properly, mix it with 200g of flour, 80g of softened butter, two egg yolks, and 100g of sugar. ⏱ ≈ 1 hr
6. Knead the dough thoroughly, form it into a ball, return it to the mixing bowl, cover it with a dishcloth, and place it back in a warm spot, allowing it to rise for another two hours. ≈ 10 min
7. Once that’s done, mix with an additional 200g of flour, 70g of softened butter, 50g of sugar, 3 egg yolks, and a pinch of salt. ≈ 4 min
8. Thoroughly mix, form a ball of dough, return it to the bowl, cover it with a dishcloth, and place it in a warm location. ≈ 10 min
9. This time, let it rest for six hours. ⏱ ≈ 20 min
10. Once this time has passed, prepare a focaccia by placing it in a greased and floured baking tin. ≈ 3 min
11. Brush the surface with the remaining beaten egg yolk. ≈ 4 min
12. Then, sprinkle with chopped walnuts and powdered sugar. ≈ 2 min
13. Bake for approximately one hour at 180 °C. ⏱ ≈ 10 min