Glazing bread pre-baking I was at a restaurant for brunch this past weekend and had a pastry basket that included, among other things, a dried fruit focaccia. It was much lighter than a typical, savory focaccia, almost like a yeasted cake.  The top was glazed with what tasted like honey and some sliced almonds.

My question is, when I try to duplicate the dish for an upcoming brunch I'm hosting, how do I handle the glaze?  It seemed like it would have been added before the baking, but if that is even accurate, would I have to dilute the honey with water before brushing it on? Or am I crazy and this would only work if applied after baking.  I certainly don't want the sugars to burn during baking.
I would simply add it near the end baking. If you add it at the beginning it will almost certainly burn, as you said. Pop it on 5 minutes or so before you need to take the bread out and the honey will have a chance to 'bed in' and the almonds will toast a little (if that's what you want).