I was at a restaurant for brunch this past weekend and had a pastry basket that included, among other things, a dried fruit focaccia. It was much lighter than a typical, savory focaccia, almost like a yeasted cake. The top was glazed with what tasted like honey and some sliced almonds.
My question is, when I try to duplicate the dish for an upcoming brunch I'm hosting, how do I handle the glaze? It seemed like it would have been added before the baking, but if that is even accurate, would I have to dilute the honey with water before brushing it on? Or am I crazy and this would only work if applied after baking. I certainly don't want the sugars to burn during baking.
Best Answer
I would not use water. I would mix the honey and almonds with some butter. If you were going to bake at 350F or lower, you could brush on before baking. Focaccia is typically baked at significantly higher temperature and the honey and almonds would surely get too dark. There is a honey glaze on these dinner rolls. You could add the almonds and glaze during the last couple of minutes of baking, just keep an eye on the almonds so they don't get too dark.