Cherry-Almond Focaccia

Flat and round like Italian focaccia bread, this sweet spin-off starts with frozen cinnamon roll dough.

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  • Makes: 12 servings
  • Prep: 20 mins
  • Rise: 1 hr
  • Bake: 20 mins 375°F

Cherry-Almond Focaccia

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Directions

  1. Thaw dough according to package directions. Cut each roll into 4 pieces. Arrange pieces about 1/2 inch apart on a greased 12-inch pizza pan or 15x10x1-inch baking pan. Gently press pieces together to form a crust. Toss cherries with 1/4 cup of the powdered sugar; spoon over crust. Top with almonds and granola. Cover; let rise in a warm place 1 hour.
  2. Bake in a 375 degree F oven for 20 to 25 minutes or until center is done, covering with foil the last 10 minutes, if necessary. Cool on a rack 10 minutes. Combine icing packets, remaining 1/4 cup powdered sugar, milk, and extract; drizzle over bread. Makes 12 to 16 servings.
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Nutrition Facts (Cherry-Almond Focaccia)

  • Per serving:
  • 307 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 6 mg chol. ,
  • 243 mg sodium ,
  • 49 g carb. ,
  • 1 g fiber ,
  • 5 g pro.
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