Focaccia for Breakfast

Ingredients

• 1 teaspoon active dry yeast
• 1 teaspoon granulated sugar
• 1 1/3 cups (10½ fl ounces/315 ml) warm water (98 to 100 degrees F)
• 5 tablespoons (2½ fl ounces/75 ml) olive oil, preferably a fruity one
• 1 pound (455 grams) unbleached bread flour (3 cups plus 3 to 8 tablespoons, depending on flour brand)
• 2 teaspoons salt
• ½ cup (3 ounces/85 grams) whole natural almonds
• ¼ cup (2 fl ounces/60 ml) fruity olive oil
• 1/8 teaspoon salt
• ½ cup plus 2 tablespoons (3 ounces/85 grams) all-purpose flour
• ¼ cup (1¼ ounces/50 grams) granulated sugar
• ¼ cup firmly packed (1¾ ounces/50 grams) dark brown sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon nutmeg, preferably freshly grated
• 2½ ounces (5 tablespoons/70 grams) cold unsalted butter, cut into ½-inch pieces
• 2 cups (10 ounces/280 grams) blackberries (about 48), picked over for stems

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