Baklava Focaccia With Honey Nuts

Baklava focaccia blends the irresistible flavors of honey-drenched nuts and pillowy bread in a showstopping treat that stuns at brunch, potlucks, or any time your sweet tooth calls. The overnight rise builds extraordinary chew and flavor into the dough, and the baklava-inspired topping and syrup create a magical contrast of crunchy and soft. Whenever I want to impress or just indulge, this is my go-to.

I first made this when I wanted a memorable dessert for a family picnic but did not want a lot of fuss. Now every spring my sister requests it for her birthday.

Ingredients

• Active dry yeast: gives this bread its signature rise and open crumb, so be sure the yeast is fresh and bubbly for the best texture
• Honey or maple syrup: adds gentle sweetness to the dough and syrup and supports yeast activity in early steps; I like to use a floral honey for extra aroma
• All-purpose flour: forms the base of the focaccia and should be measured with a light hand to keep the bread tender
• Sea salt: helps balance the sweetness and sharpens all the flavors; opt for a flaky or fine variety that dissolves easily
• Extra-virgin olive oil: is crucial for focaccia richness and a golden crust; always use a high-quality bottle with a grassy or fruity note
• Butter for greasing: helps form the classic focaccia crisp edges; you can use a vegan alternative for plant-based diets
• Mixed nuts such as pistachios and walnuts: bring baklava flavor plus lovely color; try toasting them lightly before chopping for extra depth
• Cinnamon: pairs with the nuts for fragrance and warmth; Vietnamese or Ceylon cinnamon both work well
• White sugar: creates the essential syrupy soak; aim for a finer-grained sugar for quick dissolving
• Vanilla extract: adds roundness to the syrup; try to use pure extract for a natural finish

Instructions

Mix the Dough:

Combine yeast, honey or maple syrup and warm water in a large bowl. Stir and wait about 5 to 10 minutes until the mixture is foamy with a strong yeasty aroma. This proof ensures your yeast is active and ready for rising.

Form and Rest the Dough:

Add flour and salt, mixing with a large spoon or spatula until a wet shaggy dough forms. Scrape the sides and gather it into a loose ball. Drizzle with 1 tablespoon olive oil and turn the dough so it is lightly coated. Cover the bowl with plastic wrap and chill in the fridge overnight at least 8 hours. For a faster method, let rise at room temperature 4 hours until doubled in size. The long cold rise will develop the most flavor.

Prepare for Baking:

Next day, drizzle the dough with another tablespoon of olive oil and gently knead it to deflate right in the bowl. Grease an 8 x 8 baking pan generously with butter and transfer dough into the pan. No need to shape perfectly; let gravity help the dough relax and spread. Cover and let rest in a warm place, uncovered, 2 hours or until doubled. The dough should feel very airy and delicate.

Preheat and Top:

While dough rises, preheat your oven to 425 F. In a small bowl, mix together the chopped nuts and cinnamon. Once dough is ready, sprinkle the nut mix evenly over the top. Use oiled hands to poke deep holes all over, pressing almost to the bottom. These signature holes hold syrup and add that focaccia look.

Bake the Focaccia:

Slide the pan into the oven and bake for 25 minutes. You are looking for golden edges and a firm top. The aroma should be deeply nutty and toasty.

Make the Syrup:

While bread bakes, add water and sugar to a small saucepan. Bring to a boil, then stir to dissolve the sugar completely. Reduce to a simmer. Add honey or maple syrup and vanilla. Simmer gently for 20 minutes, stirring occasionally, until syrup is thickened and glossy.

Finish and Serve:

As soon as bread comes out of the oven, slowly pour the hot syrup over the focaccia. Let it soak in and cool before slicing. This rest ensures the syrup is perfectly absorbed and the crumb sets for easy cutting.

Every time I bake this, my house fills with the scent of honeyed nuts that takes me back to my grandmother’s kitchen. She used to add a sprinkle of orange zest on top and I do the same when I want to evoke her memory during family gatherings.

Storage Tips

Once fully cooled, store baklava focaccia at room temperature in an airtight container for up to three days. The syrup preserves moisture so the bread stays tender longer than typical focaccia. If enjoying past three days, slice and freeze individual portions wrapped tightly in plastic, then rewarm in a low oven.

Ingredient Substitutions

Feel free to change up the nuts based on allergy needs or taste. Almonds, hazelnuts, or pecans all work beautifully. You can also try swapping white sugar for coconut sugar in the syrup for a more caramelized twist. To make vegan, use maple syrup instead of honey and vegan butter for greasing.

Serving Suggestions

Serve slices with strong coffee or black tea for a truly satisfying treat. It can also be a surprise feature on a cheese board. The subtle saltiness and honeyed edge pair especially well with tangy cheeses like feta or goat cheese.

Cultural Significance

Baklava focaccia is a playful mashup, melding Mediterranean focaccia techniques with the tradition of sweet syrup-soaked desserts like baklava. While not a classic in any culture, it nods to the balance of savory and sweet that many Mediterranean cuisines do so well.

Seasonal Adaptations

Swap vanilla for orange blossom or rose water in the syrup for a fragrant twist. In cooler months, add a pinch of ground clove or allspice to the nut topping. Spring berries make a lovely garnish after baking for a burst of color.

Success Stories

I have heard from friends who make this for holiday tables because it is a conversation starter and a welcome change from typical pies. One friend baked it for a school bake sale and it was the first to disappear. Kids and adults alike marveled at the crunchy, chewy texture.

Freezer Meal Conversion

Bake as directed and let cool completely before slicing. Freeze pieces in an airtight container or zip bag. To serve, thaw at room temperature or refresh in a low oven until just warmed through. The syrup keeps it from drying out.

This baklava focaccia is a memorable twist on beloved classics that always disappears quickly. Try it once, and it might become your favorite showstopper too.

Recipe FAQs

→ Can I use different nuts for this focaccia?

Absolutely! Pistachios and walnuts are traditional, but almonds, pecans, or hazelnuts also work beautifully. Use a mix for extra flavor.

→ How do I know when the focaccia is fully baked?

The top should be golden brown and the edges crisp. Gently press the surface; it should feel firm, not soggy or sticky.

→ What’s the secret to fluffy focaccia?

Allowing a slow, overnight rise in the fridge develops flavor and texture. Let the dough come to room temperature for the final proof.

→ Is there a vegan alternative for honey and butter?

Yes, substitute honey with maple syrup or agave, and use plant-based butter for greasing. The flavor will remain rich and delicious.

→ How should I store leftovers?

Store cooled slices in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

→ Do I need a stand mixer for the dough?

No, the dough can be mixed by hand using a spoon or spatula, as it does not require kneading beyond the initial mixing.