Baklava Focaccia Pistachio Cinnamon (Print Version)
Airy focaccia meets baklava flavors with pistachios, honey, and a creamy nutty finish. Breakfast or dessert perfection.
# Ingredients:
→ Focaccia Dough
01 -
3 ¾ cups gluten-free bread flour or all-purpose flour
02 -
1 tsp baking powder
03 -
2 tsp kosher salt
04 -
2 tsp instant yeast
05 -
1 cup hot water (110°F)
06 -
1 cup unflavored sparkling water
07 -
4 tbsp Refineat olive oil
08 -
2 tbsp olive oil, additional
09 -
1 tbsp sugar
10 -
1 cup pistachios, roughly chopped
11 -
1 tbsp butter
→ Topping
12 -
1 tsp ground cinnamon
13 -
¼ cup sugar
14 -
1 cup pistachios, roughly chopped
→ Baklava Sauce
15 -
1 ¼ tsp ground cinnamon
16 -
Pinch of nutmeg
17 -
1 ¼ cups granulated sugar
18 -
3 tbsp lemon juice
19 -
1 cup water
20 -
¾ cup honey
21 -
½ cup butter
→ Pistachio Cream
22 -
½ cup Refineat Pistachio Cream
# Steps:
01 -
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).
02 -
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.
03 -
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.
04 -
Bake for 25-30 minutes, or until the focaccia is a deep golden brown. Remove from the oven and immediately top with baklava sauce.
05 -
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.
06 -
Drizzle with Refineat Pistachio Cream and enjoy!