Baklava Focaccia Pistachio Cinnamon

Baklava Focaccia is my go-to when I want to impress guests without hours of layering pastry sheets. Rich pistachio crunch, fragrant honey, and that light focaccia crumb blend beautifully in every bite. This sweet and salty bread is a treat for any brunch or holiday table and always disappears faster than I expect.

The first time I served this at a brunch, I watched skeptics become superfans with one bite. It is now a must-have for our family celebrations.

Ingredients

• Gluten free bread flour or all purpose flour: gives structure and that airy crumb Choose a reputable brand for best results
• Kosher salt: sharpens all the flavors Use fine salt for even blending
• Baking powder: lightens the dough Ensure freshness so your focaccia rises high
• Instant yeast: is quick acting and reliable Always check the date so your dough puffs up nicely
• Hot water: activates the yeast Water should feel warm to the touch not hot
• Unflavored sparkling water: helps create big airy bubbles Look for a brand with no sodium or additives
• Refineat olive oil: brings a deep fruity flavor Choose extra virgin and taste before using
• Sugar: gives just the right hint of sweetness Use white sugar for the cleanest flavor
• Pistachios: offer color richness and crunch Always use fresh unsalted nuts for best taste
• Butter: adds richness and helps brown the top Use real cultured butter for best flavor
• Ground cinnamon: is a signature baklava spice Try Ceylon for extra fragrance
• Granulated sugar: thickens the baklava sauce and boosts shine
• Lemon juice: provides balance and brightness Freshly squeezed only
• Honey: is the star for sweetness Choose bold wildflower or clover types
• Refineat Pistachio Cream: gives a luscious final touch Sample before drizzling for a flavor preview
• Nutmeg: supplies a subtle warmth Only a pinch freshly grated is best

Step-by-Step Instructions

Bloom the Yeast:

Combine warm water with sugar and instant yeast in a small bowl Let it sit undisturbed for five minutes Bubbles should form This means the yeast is alive and ready

Make the Dough:

In a large bowl whisk flour baking powder and salt Make a well in the center and add in olive oil sparkling water and the bubbly yeast mixture Mix with a sturdy spoon The result will be thick and sticky

First Rise:

Cover tightly with plastic wrap Place a towel over the bowl and set in a warm spot Let the dough double in size This can take two to four hours Patience is key for those airy holes

Shape and Layer:

Generously butter a large baking dish and turn the dough out onto it It will deflate but that is normal Scatter chopped pistachios over the center Fold the dough edges over the nuts Swivel and lightly press with your fingertips to dimple the dough

Second Rise:

Cover again and let the dough puff up until more than doubled in volume Your kitchen will smell amazing by now

Preheat and Top:

Heat your oven to four hundred twenty five degrees Drizzle extra olive oil over the dough Mix together cinnamon and sugar then sprinkle evenly Finish with more pistachios and a gentle press to create that signature dimpled surface

Bake:

Bake for about twenty five to thirty minutes The focaccia is ready when deeply golden and crisp around the edges

Make Baklava Sauce:

While bread bakes combine honey water sugar and lemon juice in a saucepan Simmer over medium heat for five to seven minutes until slightly syrupy

Soak and Finish:

As soon as the focaccia comes out of the oven pour the warm sauce right over the top Let it sit for about twenty minutes so everything soaks in Finish with a generous drizzle of pistachio cream just before serving

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My favorite part of making this is the smell of the honey and nuts caramelizing together It is like baking a memory from childhood family gatherings into golden brown bread

Storage Tips

Baklava focaccia is best enjoyed the day it is baked but leftovers can be wrapped tightly and kept at room temperature for up to two days If you intend to keep it longer store in the refrigerator and gently rewarm in a low oven before serving For the crispiest edges avoid covering while still hot

Ingredient Substitutions

If you do not have pistachios try walnuts or hazelnuts both give an earthy crunch For a vegan version swap butter with coconut oil and use plant based honey alternatives Any neutral olive oil will work if Refineat is unavailable but choose one you enjoy tasting on its own

Serving Suggestions

Serve this bread at brunch paired with Greek yogurt a fresh fruit platter and hot coffee It also makes a showstopping dessert for afternoon tea Cut into thin strips and offer beside sharp cheeses or rich espresso for an elegant after dinner treat

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Cultural and Historical Context

Baklava is a staple dessert throughout the Mediterranean and Middle East with roots stretching back centuries Focaccia is a rustic Italian flatbread known for its chewy crumb and golden crust This baklava focaccia recipe combines the two traditions in one deliciously modern bake

Recipe FAQs

→ What makes Baklava Focaccia unique?

Baklava Focaccia combines the textural lightness of focaccia with the sweet, nutty flavors of traditional baklava. Pistachios, cinnamon, and honey syrup meld with olive oil-rich dough, giving every bite a layered, indulgent taste.

→ Can I use regular flour instead of gluten-free?

Yes, both gluten-free bread flour and all-purpose flour work well, giving you flexibility to suit dietary needs and preferences.

→ How do I achieve that sweet soak in the bread?

After baking, pour warm baklava sauce—made of honey, sugar, water, lemon, and spices—over the focaccia. Allow it to soak in for deep flavor and a sticky, glazed surface.

→ What’s the purpose of sparkling water in the dough?

Sparkling water adds extra lift, ensuring the focaccia rises to a light, airy crumb with an open, tender structure.

→ How should Baklava Focaccia be served?

Serve slices warm, finished with a generous drizzle of pistachio cream. It pairs well with tea or coffee, perfect for breakfast or dessert.

→ Is this dish very sweet?

It strikes a balance: honey and cinnamon provide natural sweetness, while olive oil and pistachios supply a rich, savory base.