Bread | Dessert | Side Dish | Snack
Baklava Focaccia Muffins
My homemade baklava focaccia muffins recipe combines crunchy on the outside, soft on the inside focaccia along with chopped nuts, warm cinnamon spice, and a thick simple syrup that gets soaked into each bite. This sweet focaccia recipe is perfect for sharing at gatherings during the holidays or all year round.
Equipment
INGREDIENTS
Focaccia
- 1 tsp active dry yeast
- 1 tsp honey (or sugar)
- 1 1/4 c warm water
- 2 1/2 c bread flour
- 2 tsp sea salt
- 2 tbsp extra-virgin olive oil (divided)
- butter (for greasing the muffin tins)
Topping
- 1 c nuts (chopped*)
- 1/2 tsp cinnamon
Simple Syrup
- 1/2 c water
- 1/2 c white sugar
- 1/4 cup honey (or maple syrup, if vegan)
- 1 tsp vanilla extract
INSTRUCTIONS
Focaccia: Day 1
- Mix the yeast, honey, 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.
- Drizzle 1 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.
Focaccia: Day 2
- The next day, grease the tins of a muffin pan with butter, and set aside.
- Drizzle an additional 1 tbsp of olive oil on the dough and give the dough a quick knead to deflate it in the bowl.
- Divide the dough into 12 equal pieces (about 56 g each), and place them in the muffin tins.
- Allow the dough to rise in a warm place, uncovered, for about 2 hours.** The dough will double in size.
- Towards the end of the rising time, preheat the oven to 425 F degrees.
Nuts
- As the oven is preheating, mix the chopped nuts and cinnamon together in a small bowl.
Focaccia: Continued
- Once the focaccia dough is doubled in size, liberally sprinkle the nuts on top of the dough. You may not need all of the nuts.
- 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!
- 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.
Simple Syrup
- While the bread is baking, prepare the simple syrup by boiling the water and sugar together until the sugar dissolves.
- Add the honey and vanilla, and simmer on low for about 20 minutes, stirring occasionally, until the syrup is thickened.
- Remove the focaccia from the oven and immediately pour the simple syrup on top. Allow to cool and enjoy!
Notes
*I used a combination of pistachios and walnuts, but you can experiment with others. 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.