Baklava and focaccia might seem like an unlikely duo, but together they create something totally magical. Think chewy, fluffy bread with a crisp edge, covered in spiced nuts and soaked with golden honey syrup—this Baklava Dessert Focaccia is a total flavor bomb!
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What is Baklava Dessert Focaccia?
Baklava focaccia is a fun and unexpected mashup of two classics—Middle Eastern baklava and Italian focaccia. Imagine pillowy bread that’s perfectly golden on the outside, layered with the nutty, spiced flavors of baklava, then finished with a drizzle of sticky-sweet honey syrup. It’s a sweet-meets-savory kind of vibe that totally works. The nuts add texture and crunch, while the cinnamon and sugar bring cozy warmth to every bite.
Instead of the traditional phyllo layers you’d find in baklava, this version uses fluffy focaccia dough as the base. It’s a creative twist that still gives you that familiar flavor, just in a totally new way. Whether you serve it warm from the oven or let the honey soak in overnight, this unique combo will definitely have everyone coming back for more!
Ingredients You Need
Focaccia dough
- All-Purpose Flour – This gives the dough its structure while keeping it nice and tender inside.
- Instant Yeast – We use this to help the dough rise quickly and evenly for a light, airy texture.
- Lukewarm Water – This helps activate the yeast and brings everything together into a soft, sticky dough.
- Sugar – A little sugar wakes up the yeast and adds just a hint of sweetness to balance the salt.
- Salt – We add this to enhance the flavor of the dough and balance out the sweetness of the topping.
- Olive Oil – This keeps the dough soft and helps create that irresistible crispy crust. Drizzling more on top adds even more flavor.
Baklava topping
- Shelled Pistachios, Roughly Chopped – These add crunchiness and a subtle, earthy flavor that pairs beautifully with the honey syrup.
- Walnuts, Roughly Chopped – We love using walnuts for their slightly bitter edge—it’s the perfect contrast to the sweetness.
- Cinnamon – This is a great way to add warm, spiced notes that really make the baklava flavor pop.
- Brown Sugar (Optional) – This deepens the sweetness and helps the nut topping caramelize while baking.
- Pinch of Salt – Just a touch balances out the sweet and enhances the flavor of the nuts.
Honey syrup
- Honey – This is the star of the syrup and adds sticky-sweet richness that soaks into every bite.
- Lemon Juice – We add citrus to brighten the syrup and keep it from being too heavy or overly sweet.
- Water – A splash of water helps thin the syrup just enough to drizzle easily over the focaccia.
- Optional: Dash of Orange Blossom Water or Rosewater – These floral notes give it that classic baklava finish with a fragrant twist.
How to Make Baklava Dessert Focaccia
- Whisk the dough ingredients. Combine the lukewarm water, yeast, and sugar in a large mixing bowl. Let it sit until you see bubbles forming on top—it should look foamy.
- Mix and let it rise. Pour the flour, salt, and olive oil into the bowl with the yeast mixture. Stir until you have a sticky dough, then cover and let it rise in a warm spot until it doubles in size.
- Make the nut topping. While the dough rests, stir together the pistachios, walnuts, cinnamon, a pinch of salt, and brown sugar if you’re using it. Set aside.
- Prep the pan and shape. Prepare the baking dish by coating the inside in oil, then place the risen dough in it. Gently stretch the dough to fill the pan, and allow it to rest again so it gets nice and fluffy.
- Add the toppings. Use your fingertips to create dimples in the dough and pour a bit more olive oil on top. Add the nut mixture evenly and gently press it into the dough.
- Bake the focaccia. Pop it into the oven until the top is golden brown and the edges are crisp. It should smell nutty and warm.
- Make the honey syrup. While the focaccia is baking, combine honey, lemon juice, and water in a small saucepan. Simmer until it begins to thicken, then add the floral water if using.
- Finish with syrup. Once the focaccia comes out of the oven, pour the warm syrup over the top and let it soak in. Let it cool just slightly before slicing.
Variations
- Nuts – Try pecans, almonds, or hazelnuts for a different flavor and texture combo.
- Flavored Honey – Orange blossom or lavender honey adds a fun twist to the syrup.
- Spices – Add a pinch of cardamom or ground cloves to the nut topping for a bolder, more aromatic flavor.
- Dairy-free – This recipe is already dairy-free, but double-check your sugar and honey if you’re going for fully vegan-friendly.
- Citrus – Lemon or orange zest in the topping or syrup adds brightness and zing.
- Chocolate – A thin drizzle of dark chocolate on top turns this into more of a dessert-style focaccia.
- Yogurt – A dollop of Greek yogurt on the side gives a creamy contrast and makes it feel even more brunch-worthy.
Can I Store Leftovers?
Yes, but we enjoy it most the same day it’s baked. Once the syrup soaks in, the bread can get a little soft.
If you do want to save some, store leftovers in the fridge in an airtight container for up to 3 days.
You can also freeze individual slices, wrapped tightly, for up to 2 months. Reheat in the oven to get that crisp edge back.
Common Questions about Baklava Dessert Focaccia
It tastes like a sweet and nutty dessert with a chewy, slightly crisp base. You get the honey and cinnamon flavors of baklava with the soft texture of focaccia.
You can serve it warm right after adding the syrup or let it cool and enjoy it at room temperature. It’s delicious either way.
Yes! You can make the dough the night before and refrigerate it, then bring it to room temp the next day and bake as usual.
Yes, if you use a gluten-free all-purpose flour that’s meant for yeast baking. Just know the texture may be a little different.
More Focaccia Recipes
Feeling like making more focaccia? We have you covered with these super simple recipes!
No Knead Cheesy Focaccia Bread
Baklava Dessert Focaccia Recipe
Ingredients
For the Focaccia Dough:
- 2 teaspoons instant yeast
- 2 cups lukewarm water
- 1 teaspoon sugar
- 4 cups (500g) all-purpose flour
- 1 ½ teaspoons salt
- ¼ cup olive oil plus more for greasing and drizzling
For the Baklava Topping:
- ½ cup shelled pistachios roughly chopped
- ½ cup walnuts roughly chopped
- 1 teaspoon cinnamon
- Pinch of salt
- 1 –2 Tablespoons brown sugar optional
Honey Syrup:
- ½ cup honey
- 1 Tablespoon lemon juice
- 2 Tablespoons water
- Optional: dash of orange blossom water or rosewater
Instructions
Make the Dough:
- In a large bowl, mix the lukewarm water with 2 tsp yeast and 1 tsp sugar.2 teaspoons instant yeast, 2 cups lukewarm water, 1 teaspoon sugar
- Let sit for about 5–10 minutes until it gets foamy.
- Add flour, salt, and olive oil. Mix until a sticky dough forms.4 cups (500g) all-purpose flour, 1 ½ teaspoons salt, ¼ cup olive oil
- Cover and let rise at room temp for 1–2 hours, or until doubled in size.
Prepare the Topping:
- Mix chopped pistachios, walnuts, cinnamon, a pinch of salt, and brown sugar, if using.½ cup shelled pistachios, ½ cup walnuts, 1 teaspoon cinnamon, Pinch of salt, 1 –2 Tablespoons brown sugar
Shape and Bake:
- Preheat oven to 425°F (220°C).
- Generously oil a 9×13 inch pan.
- Transfer dough to the pan, gently stretch it out, and let it rest for 20–30 minutes.
- Dimple the dough with your fingers, drizzle a little olive oil on top.
- Sprinkle the nut topping all over and press lightly to help it stick.
- Bake for 25–30 minutes, until golden and crisp on top.
Make the Honey Syrup:
- While it bakes, simmer honey, lemon juice, and water in a small saucepan until slightly thickened (about 5 minutes). Stir in floral water if using.½ cup honey, 1 Tablespoon lemon juice, 2 Tablespoons water, Optional: dash of orange blossom water or rosewater
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
