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In a large mixing bowl, whisk together flour, sugar, salt and yeast. Add warm water and olive oil, and using a rubber spatula or wooden spoon, stir until no more dry spots remain. Cover the bowl and let it sit for 15 minutes.
Uncover the bowl. Using the stretch-and-fold method, pull the edge of the dough from one side of the bowl and press into the center. Repeat along the edge of the dough, about 8 times, until you've made it all the way around the dough ball. (Using a wet hand will make this easier.) Cover the dough and let rest another 15 minutes.
Repeat this process for a total of four times. After the fourth time, cover the dough once more and let it sit in a warm place (72-78°F) to rise until doubled in size, about 1 hour.
Meanwhile, make the almond filling. Toast the almond flour in a small skillet over medium heat until lightly golden brown, about 15 minutes. Let cool slightly. Combine softened butter and brown sugar in a mixing bowl and beat it with a wooden spoon for about a minute until pale and fluffy. Add eggs and almond extract and whisk until fully combined. (The mixture may look separated at this point—it will come together when you add the dry ingredients.) Add the toasted almond flour, all-purpose flour and salt and whisk until smooth. Set aside until your focaccia has risen.