Oh wow — that’s a brilliant fusion idea! Imagine the chewy, olive-oil–kissed base of focaccia layered with the nutty, honeyed, spiced magic of baklava. Here’s how you can pull off a Baklava Dessert Focaccia:
🍯 Baklava Dessert Focaccia
Ingredients
For the focaccia dough:
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4 cups all-purpose flour
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2 tsp salt
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2 tsp instant yeast
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1 ¾ cups warm water
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¼ cup olive oil (plus more for greasing/pan)
For the baklava topping:
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1 cup walnuts, finely chopped
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1 cup pistachios, finely chopped
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½ cup almonds, finely chopped
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½ cup sugar
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1 tsp cinnamon
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½ tsp ground cardamom (optional, for Middle Eastern flair)
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½ cup unsalted butter, melted
For the honey syrup:
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1 cup honey
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½ cup sugar
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½ cup water
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1 tsp lemon juice
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½ tsp vanilla extract or a drop of rose/orange blossom water (optional)
Instructions
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Make focaccia dough:
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Mix flour, salt, and yeast in a large bowl. Add warm water and olive oil; stir until a sticky dough forms.
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Cover and let rise 1–2 hours, until doubled.
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Prepare nut mixture:
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Combine chopped nuts, sugar, cinnamon, and cardamom in a bowl.
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Shape & top:
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Grease a 9×13 pan (or large cast-iron skillet). Spread focaccia dough into the pan. Let rise 30 more minutes.
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Use your fingers to dimple the dough. Brush generously with melted butter.
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Sprinkle nut mixture evenly over the top, pressing gently into the dough.
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Bake:
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Bake at 400°F (200°C) for 25–30 minutes, until golden and cooked through.
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Make syrup:
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While baking, simmer honey, sugar, water, and lemon juice for 10 minutes until slightly thickened. Stir in vanilla/rose water.
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Finish:
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As soon as focaccia comes out of the oven, pour warm honey syrup evenly over the top. Let it soak in before slicing.
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✨ Result: Soft, chewy focaccia meets sweet, sticky, nutty baklava. Perfect served warm with coffee or as a unique holiday dessert.
Would you like me to also give you a mini individual version (like baklava focaccia rolls), or keep it as a big shareable slab?