Twice Baked Almond Croissant Focaccia
Indulge in this Twice Baked Almond Croissant Focaccia, a bakery-style dessert that transforms classic focaccia bread into a rich, buttery almond croissant-inspired masterpiece. Perfect for brunch, breakfast, or an elevated sweet treat, this easy homemade focaccia recipe delivers crispy edges, soft layers, and irresistible almond flavor in every bite.
What is different about a Twice Baked Almond Croissant?
A twice baked almond croissant is iconic because it transforms a flaky, buttery croissant into an even richer pastry filled with luscious almond cream (frangipane). Lightly soaked in syrup, topped with more almond cream and sliced almonds, then baked again, it develops crisp edges and a soft, nutty center. The contrast of textures and its classic bakery charm make it an irresistible favorite.
Why is my focaccia dense instead of fluffy?
Dense focaccia usually means the dough didn’t proof long enough or the yeast wasn’t active. Make sure your yeast is fresh and allow the dough plenty of time to rise until doubled and bubbly.
Why doesn’t my focaccia have big air bubbles?
High hydration dough and gentle handling are key. Avoid overworking the dough after it rises, and let it rest well in the pan before dimpling.
Why is my focaccia sticking to the pan?
Focaccia needs generous olive oil in the pan. Line with parchment or coat the pan heavily with oil to prevent sticking.
Why is my focaccia dry?
It may be overbaked or lacking enough olive oil. Bake just until golden and check a few minutes early, especially in a convection oven.
Can I make focaccia ahead of time?
Yes! You can refrigerate the dough for a slow, overnight rise to develop more flavor, or bake it ahead and reheat at 350°F for 5–10 minutes.
Why do you dimple focaccia dough?
Dimples prevent large air pockets and help olive oil pool into the dough, creating that crispy, flavorful top.
Bake with me!
Twice Baked Almond Croissant Focaccia
Ingredients
Instructions
- Prep your sourdough or yeast-based focaccia as normal. After letting it have the final rise in the pan, move onto the Twice Baked Almond Croissant instructions.
- Preheat oven to 425F.
- In the bowl of stand mixer, combine the softened butter and sugar. Beat on HIGH for 2 minutes, until light and creamy.
- Add one egg, half of the almond flour, salt, almond extract, and vanilla bean paste. Beat for 1 minute.
- Add the remaining egg and almond flour to beat one more minute.
- Transfer to a piping bag, cut off 1/2″ – 1″ tip.
- Drizzle the top of the almond croissant with the olive oil. Use your fingers to create dimples.
- Pipe half of the almond frangipane mixture into the dimples.
- Bake for 15 minutes, until slightly golden on top.
- Remove from oven to quickly pipe the remaining almond frangipane on top. Evenly distribute the sliced almonds. Place back in the oven to finish baking until deeply golden on top, about 10-15 minutes.
- Let cool in the pan for at least 30 minutes before dusting with powdered sugar and slicing.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Wow! This is delicious! I made with the sourdough focaccia recipe. This is a bit crumbly, crunchy and flavourful! Everything you would want. I probably could have push a bit further into the dimples with the almond mixture but even without bit pockets of it near the bottom the flavour is still there with it ontop and the roasted almonds. Love!
Hi, I’ve just discovered you and the yummy recipes. I’m interested in the twice baked almond croissant focaccia….you state you can use yeast or sourdough, which do you like better with this recipe and why??
I can’t wait to try some of your recipes…I hope my health allows me to try. I have cancer, heart issues and rotten arthritis (knees are bone-on-bone and I’m not a surgery candidate). Your recipes have tweaked my somewhat dormant love of baking and cooking.
Hi Lucia! I’m so happy you’re here!! I personally love sourdough because of the chewy texture and air bubbles; however, both recipes are truly so delicious. Sourdough is also easier on the stomach. More than that, I am so sorry to hear what you’re going through. I can’t even begin to imagine, but I prayed for you this morning and already know you are incredibly strong!! Here if you have any other questions!
Absolutely phenomenal recipe! I doubled the almond filling portion and it made the bread that much better! Cannot stop eating it and cannot stop recommending it to friends and family!
I’ve been eyeing this recipe for weeks and finally got around to making it for brunch! It was so delicious & not overly sweet. I’d love to see more almond recipes!
Thank you for sharing your lovely videos and recipes!
I thought about making this for WEEKS and I finally made it and it was AMAZING!!! My family loved it so much and we ate it in a few hours:) This was my first focaccia recipe ever and I will continue to make it because it was so yummy. Thanks Lauren!
Such a great Easter brunch addition! Loved it
really good! very much sour since its sourdough but its good!
OMG!!! How do I began to describe how good this is. I truly believe that anyone can make this wonderful and amazing focaccia. This recipe checked all the boxes for me. I will be making this over and over again. Thank you for sharing!
ABSOLUTELY AMAZING! 🥐😋
This worked exactly as written. It was a time commitment, but not a lot of work otherwise. A delicious sweet and savory combination.
So delicious! It was a time commitment but easy otherwise. A perfect sweet and savory combination.