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. 
With that level of salt, I think it was more for flavor rather than curing properties. They'll be safe, but they'll probably taste somewhat flat. 