Baklava Focaccia with Pistachios
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Baklava Focaccia is the best of both worlds, where fluffy, airy focaccia meets the nutty, honey-soaked goodness of baklava. It’s sweet, a little savory, and has the perfect balance of gooey caramelized edges and crunchy pistachios. The secret to its incredible flavor is a good quality olive oil that enhances the nuttiness of baklava while giving the dough its signature softness. That’s why I use Refineat olive oil. It’s 100% grown, harvested, and processed in Italy, preserving the way olive oil should be made. Plus, this recipe gets an extra indulgent twist with a drizzle of Refineat Pistachio Cream for even more depth and richness. The warm cinnamon, golden-brown crust, and citrus-infused simple syrup make this part-focaccia, part-baklava hybrid a true showstopper. Whether you’re baking for a special occasion or just want to treat yourself, this recipe is sure to impress with bold flavors and irresistible texture. Head to Refineat’s website to explore their full lineup of premium olive oils and elevate your baking game.
Why You’ll Love Baklava Focaccia
- The Best of Both Worlds: It combines the fluffiness of focaccia with the nuttiness of baklava, giving you a bread that’s soft, slightly chewy, and drenched in a sweet, spiced syrup.
- That Irresistible Crunch: The toasted pistachios and flaky salt on top bring the perfect contrast to the soft, honey-soaked dough. Every bite is packed with texture.
- Deep, Warm Flavors: With cinnamon, citrus, and honey, this recipe has those cozy, comforting flavors that make it perfect for any season.
- Golden, Crispy Edges: The olive oil-baked crust gets beautifully crisp while the inside stays airy and soft, so you get the best of both textures in every bite.
- Pistachio Cream Drizzle: The final touch of Refineat Pistachio Cream adds an extra layer of rich, nutty flavor that takes this bread to the next level.
Ingredients Needed To Make Baklava Focaccia
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-Purpose Flour or gluten-free bread flour
- Baking Powder
- Kosher Salt
- Instant Yeast
- Hot Water
- Unflavored Sparkling Water
- Refineat Olive Oil
- Sugar
- Pistachios
- Butter
- Ground Cinnamon
- Granulated Sugar
- Nutmeg
- Lemon Juice
- Honey
- Refineat Pistachio Cream
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Baklava Focaccia
- Make the Dough – Mix the dry ingredients in a large mixing bowl, then add the wet ingredients. Stir until combined and sticky. Cover and let it rise until doubled in size.
- Shape the Dough – Transfer to a baking dish, stretch it to fit, and fold in the pistachios. Let it rise again until puffy.
- Prepare for Baking – Drizzle with olive oil, then sprinkle cinnamon sugar and more pistachios over the top. Press dimples into the dough with your fingertips.
- Bake Until Golden – Bake until the focaccia is deep golden brown and crisp on the edges.
- Make the Baklava Sauce – Simmer honey, sugar, lemon juice, and spices until slightly thickened.
- Soak the Focaccia – Pour the warm sauce over the hot focaccia and let it absorb for a few minutes.
- Finish and Serve – Drizzle with pistachio cream and enjoy!
Commonly Asked Questions
Can I use a different type of nut instead of pistachios?
Yes! While pistachios give this focaccia that classic baklava flavor, you can easily swap them out for walnuts, almonds, or pecans. Just make sure to toast them first to bring out their nuttiness.
Do I have to use sparkling water in the dough?
The sparkling water helps create a light and airy texture, but if you don’t have it, you can use regular warm water instead. The dough may be slightly denser, but it will still turn out delicious.
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Why do I need to let the dough rise twice?
The first rise allows the yeast to develop and create a soft, pillowy dough. The second rise after shaping helps build structure and those signature focaccia air pockets for the perfect texture.
How do I store leftovers?
Store leftover focaccia in an airtight container at room temperature for a day or in the fridge for up to a few days. For the best texture, warm it slightly before serving.
What’s the best way to reheat this focaccia?
To bring back the crispy edges and gooey center, reheat in a low oven for a few minutes or pop a slice in the toaster oven. Avoid the microwave, as it can make the texture chewy.
Can I make this ahead of time?
Absolutely! You can prepare the dough the day before, let it rise overnight in the fridge, then bring it to room temperature before baking the next morning. You can also make the baklava sauce in advance and warm it up before pouring it over the baked focaccia.
What can I serve with baklava focaccia?
This sweet-savory bread is perfect as a dessert, breakfast treat, or even a side for coffee or tea. It also pairs well with fresh fruit or a scoop of vanilla ice cream for an extra indulgent touch.
Baklava Focaccia
Equipment
- Small bowl
- Saran wrap
- Towel
- Measuring cups and spoons
- Mixing spoon
Ingredients
Focaccia Dough
- 3 ¾ cups gluten-free bread flour or all-purpose flour
- 1 tsp baking powder
- 2 tsp kosher salt
- 2 tsp instant yeast
- 1 cup hot water 110°F
- 1 cup unflavored sparkling water
- 4 tbsp Refineat olive oil + 2 tbsp olive oil
- 1 tbsp sugar
- 1 cup pistachios roughly chopped
- 1 tbsp butter
Topping
- 1 tsp ground cinnamon
- ¼ cup sugar
- 1 cup pistachios roughly chopped
Baklava Sauce
- 1 ¼ tsp ground cinnamon
- Pinch of nutmeg
- 1 ¼ cups granulated sugar
- 3 tbsp lemon juice
- 1 cup water
- ¾ cup honey
- ½ cup butter
Pistachio Cream
- ½ cup Refineat Pistachio Cream
Instructions
Prepare the Dough:
- In a small bowl, combine hot water, sugar, and yeast. Stir briefly and set aside for 5 minutes to bubble.
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- Create a well in the center and add 3 tbsp olive oil, sparkling water, and yeast mixture. Mix until incorporated. The dough will be sticky and lumpy.
- Cover with saran wrap, place a towel over it, and let rise until doubled in size (about 2-4 hours).
Shape the Dough:
- Butter a 9×13 baking dish with 2” sides and transfer the dough to the dish (it will deflate).
- Stretch the dough to the edges, add pistachios in the center, and fold the top down to the center and the bottom up.
- Swivel the dough, then press lightly with fingertips.
- Cover with saran wrap and let it rise again until more than doubled.
Preheat & Top:
- Preheat the oven to 425°F.
- Drizzle 2 tbsp olive oil over the dough.
- Mix cinnamon and sugar, then sprinkle over the dough.
- Sprinkle pistachios on top and press dough lightly with fingertips to create air pockets.
Bake:
- Bake for 25-30 minutes, or until the focaccia is a deep golden brown.
- Remove from the oven and immediately top with baklava sauce.
Prepare the Baklava Sauce:
- In a medium stockpot over medium heat, combine honey, water, sugar, and lemon juice.
- Cook for 5-7 minutes, stirring occasionally, until slightly thickened.
- Pour over the warm focaccia and let soak for 20 minutes.
Finish with Pistachio Cream:
- Drizzle with Refineat Pistachio Cream and enjoy!
Nutrition
Baklava Focaccia is one of those recipes that just hits all the right notes. It’s sweet, a little savory, crunchy, and soft all at the same time. The buttery pistachios, warm cinnamon, and honey-soaked dough make every bite completely addictive. And let’s be honest, anything drizzled with pistachio cream is bound to be amazing. Whether you’re making it for a special occasion or just because you’re craving something unique, this recipe is totally worth the effort.