Honey-Almond Focaccia with Rosemary

Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook 1 minute or until golden.

Drain nut mixture through a fine sieve into a bowl, reserving oil. Toss nuts with 1/8 teaspoon salt and red pepper in a bowl.

Combine milk, granulated sugar, and yeast in a large bowl; let stand 5 minutes or until bubbly. Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Add reserved oil, 7 ounces flour (about 1 1/4 cups), 1 teaspoon salt, and egg yolk to yeast mixture; beat with a mixer at low speed until combined. Gradually add remaining 9 ounces flour (about 2 cups) to oil mixture; beat at low speed until a soft, elastic dough forms (about 3 minutes). Press dough into a jelly-roll pan coated with 1 1/2 tablespoons oil. Cover with plastic wrap; let rise in a warm place (8

for 40 minutes or until almost doubled in size.

Preheat oven to 35

Press dough gently with fingertips.

Combine remaining 1 1/2 teaspoons oil, powdered sugar, honey, and egg white; stir with a whisk until smooth. Gently brush dough with half of egg white mixture.

Bake at 350 for 20 minutes.

Remove pan from oven.

Brush top of bread with remaining egg white mixture; sprinkle with almonds.

Bake an additional 10 minutes or until golden brown.

Remove from pan; cool 10 minutes on a wire rack.