Almond Croissant Focaccia with African Oils Rooibos infused Olive Oil

April 28, 2026
Daniel Kantor

Ingredients

Focaccia Dough
• 560 grams Bread Flour
• 530 grams Warm Water
• 1 tbsp Fine Sea Salt
• 2 1/4 tsp Instant Yeast
• 2 tsp Granulated Cane Sugar
• 8 tbsp African Oils Rooibos infused Olive Oil

Almond Syrup
• ½ cup water
• ½ cup sugar
• 1 tsp vanilla extract
• ½ tsp almond extract

Frangipane
• 100g butter, softened
• 100g sugar
• 2 eggs
• 120g ground almonds
• 1 tbsp flour
• ½ tsp almond extract
• Pinch of salt

Topping
• ½ cup flaked almonds
• 2 tbsp melted butter
• Icing sugar, for dusting

Method

Step 1 - Add the flour, yeast, sugar, and salt to a large bowl. Pour in the warm water and 2 Tbsp olive oil and mix until a sticky dough forms. No need to knead heavily, just bring it together until smooth-ish.
Step 2 - Cover and let rise for 1–1½ hours until doubled.
Step 3 - Transfer the dough into a well-oiled baking tray (roughly 23x33cm). Gently stretch it out to fill the tray. Let it rest for another 30–45 minutes until puffy.
Step 4 - While that rests, make the syrup by heating water and sugar until dissolved. Remove from heat and stir in vanilla and almond extract. Let cool.
Step 5 - Make the frangipane by creaming butter and sugar until light. Beat in eggs one at a time, then fold in ground almonds, flour, almond extract, and salt.
Step 6 - Preheat oven to 200°C.
Step 7 – Drizzle the rest of the olive oil over the focaccia. Dimple the focaccia deeply with your fingers. Pipe the frangipane into the dimples and across the surface , don’t worry about perfection, it should feel rustic.
Scatter on the almond flakes.
Step 8 - Bake for 30 -35 minutes until golden and set. Check it half way through, if the almonds are getting too brown then just tent with foil.
Step 9 - While still warm, drizzle generously with the almond syrup so it soaks into the bread.
Step 10 - Cool slightly, then dust generously with icing sugar before serving.
Prep Time: 25 minutes