Baklava Focaccia
Baklava Focaccia
Part-baklava, part-focaccia, this Baklava Focaccia recipes combines two flavors I love: the sweet, nuttiness of baklava and the fluffiness of focaccia.
Part-baklava, part-focaccia, this Baklava Focaccia recipes combines two flavors I love: the sweet, nuttiness of baklava and the fluffiness of focaccia. If you’re a fan of either, you’ll want to give this recipe a try.
Baklava Focaccia sounds like the thing of dreams, so I made it a reality. The idea for this recipe came to me when I was making my homemade focaccia for the tenth time, and I was thinking about other fun toppings to make for it. My Roasted Corn Focaccia recipe is the result of one such musing, and this Baklava Focaccia has become another. I love baklava, and I love focaccia, so sprinkling a baklava-inspired filling on top of focaccia seemed like a no-brainer.
The end result: a delicious, syrupy focaccia dessert that takes on the flavors of baklava. Yum!
What are the ingredients for this baklava focaccia?
The full ingredients for this Baklava Focaccia recipe are below, but here’s the gist of what you’ll need:
Chopped nuts
Honey, or Maple Syrup
Vanilla
Yeast (Saf Instant is my favorite brand)
All purpose flour
Cinnamon
Olive Oil
So, how do you make this dessert focaccia?
The full directions for this homemade focaccia recipe is below, but here’s the gist of it:
Mix the yeast, honey (or maple syrup), and water together in a large bowl.
Add the flour and salt, and mix with a large spoon or spatula until a shaggy dough forms.
Cover the bowl with plastic wrap and chill in the fridge overnight, at least 8 hours.
Grease a large baking pan with butter, and transfer the dough to the baking pan. Allow the dough to rise, uncovered, for about 2 hours.
Poke deep holes all over the top of the focaccia. Don’t be shy!
Sprinkle the baklava topping on top of the dough.
Bake in a 425 F oven for about 25 minutes, until the focaccia is golden brown.
Drizzle the simple syrup on top.
Which flour should I use for focaccia?
Regular, all purpose flour is great for homemade focaccia! You could use bread flour, which has more protein, for a chewier bread texture. However, all purpose flour is truly perfect for this focaccia recipe.
Which nuts should I use?
I used a combination of pistachios, cashews, almonds, and hazelnuts. Use whatever nuts you have on hand!
Is this focaccia recipe vegan?
Yes, this focaccia recipe can easily be made vegan by swapping the honey for white sugar, and greasing the baking pan with a vegan butter substitute.
By the way, traditional focaccia recipes are typically vegan, just like most breads :)
Baklava Focaccia
Ingredients
- 1 tsp active dry yeast, I love this brand
- 1 tsp honey, or maple syrup
- 1 1/4 c warm water
- 2.5 cups all-purpose flour
- 2 tbsp sea salt
- 1/4 - 1/3 c extra-virgin olive oil, divided
- Flaky sea salt
- 1.5 c nuts, chopped*
- 1/2 tsp cinnamon
- 1 c water
- 1 c white sugar
- 1 tsp vanilla extract
- ½ cup honey, or maple syrup if vegan
Instructions
- Day 1
- Mix the yeast, honey (or maple syrup), and water together in a large bowl. Allow to sit for 5-10 minutes until the mixture gets foamy and yeasty.
- Add the flour and salt to the bowl, and mix everything with a large spoon or spatula until a shaggy dough forms. The dough may still seem wet, but it should still hold together.
- Drizzle about 2 tbsp of olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight, at least 8 hours. The dough will double in size.
- Day 2
- The next day, drizzle an additional 2 tbsp of olive oil on the dough and give the dough a quick knead to deflate it in the bowl.
- Grease an 8x8 baking pan with butter, and transfer the dough to the baking pan. Allow the dough to rise in a warm place, uncovered, for about 2 hours.** The dough will slowly spread to fit the pan, and double in size.
- Meanwhile, preheat the oven to 425 F degrees.
- As the oven is preheating, mix the chopped nuts and cinnamon together in a small bowl.
- Once the focaccia dough is doubled in size, oil your hands and poke deep holes all over the top of the focaccia. Don’t be shy–you want there to be lots of holes that touch the bottom of the pan!
- Liberally sprinkle the nuts on top of the dough. Bake the focaccia in the oven for about 25 minutes, or until the dough is golden brown on the edges and the top of the dough is firm to the touch.
- While the bread is baking, prepare the simple syrup sauce. Boil the water and sugar together until the sugar dissolves. Add the honey (or maple syrup) and vanilla and simmer for about 20 minutes, stirring occasionally, until the syrup is thickened.
- Remove the focaccia from the oven and immediately pour the sauce on top. Allow to cool before slicing and enjoying!
Notes
*I used a combination of pistachios, cashews, almonds, and hazelnuts. Use whatever nuts you have on hand! Chop the nuts in a food processor to speed up this step.
**The total rise time will depend on the temperature of your home. The warmer the environment, the faster the rise. It may take up to 4 hours for the dough to rise in cooler temperatures.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!