** If you would like to make this with sourdough focaccia, see the recipe here.

In the bowl of a stand mixer, fitted with the dough hook attachment, add all ingredients for dough. Knead on medium-low speed for 4 minutes. Transfer dough to a large greased bowl. Spray the top of the dough with nonstick cooking spray, then cover with plastic wrap.

Allow the dough to rise for 1 ½ hours in a warm place.

Melt two tablespoons of unsalted butter and drizzle in 9×13 inch pan. Tilt the pan to evenly coat the bottom and sides. Add the dough to the pan, turning over to coat both sides in the melted butter. Gently stretch the dough to mostly fit the size of the pan.

While the dough rises, make the Frangipane filling. In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar until well combined. Add in the eggs and mix until combined. Add in the almond flour and almond extract. Beat until combined and creamy. Place filling in a piping bag or zip-top bag with one corner snipped off.

Pipe ⅓ of the frangipane filling onto the top half of the dough. Fold the bottom half of the dough up and over the top half. Move the dough to the center of the baking pan.

Cover with plastic wrap and allow the dough to rise for 1 hour in a warm place.

When the dough is almost done rising, preheat oven to 450F.

Uncover the focaccia and pipe the remaining frangipane filling over the entire surface of the focaccia. Drizzle with 2 tablespoons of melted unsalted butter. With oiled fingertips, deeply indent the dough all over. (please note, your hands will get messy and you may have to wash your hands off in between dimpling). Add sliced almonds over the surface of the dough (add a generous amount).

Bake in preheated oven for 20 minutes, tenting with aluminum foil around halfway through baking if the focaccia is getting too dark.

When ready to serve, make the almond simple syrup. In a small saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring, until the sugar has dissolved. Remove from heat and stir in almond extract.

Brush the almond simple syrup over the focaccia, then dust with powdered sugar. Serve and enjoy!