This no-knead baklava focaccia is made with pistachios folded into the dough and sprinkled on top to create beautiful, crunchy layers. And a sweet syrup made with honey and rose water keeps the bread moist without ever turning gummy.
This Pistachio Baklava Focaccia is My Family's Favorite!
Baklava has been one of my favorite desserts ever since I married into an Iraqi family, and I've spent the last seven years perfecting my version. Their family recipe is made with pistachios-only, a floral rosewater syrup, and just a hint of cinnamon to add warmth without being overpowering. So true to my sweet focaccia obsession, I figured out a way to combine the two.
Initially I tried adding phyllo dough, but it was hard to assemble and cut, and everything turned soggy after a day. To still recreate baklava's classic layers, I roughly chop two whole cups of pistachios, then fold half of them into the middle of the dough and the other half get sprinkled on top.Â
For the syrup, I wanted it to soak into the bread and keep it moist & sweet, without turning mushy. So just like traditional baklava, it goes on after baking. This lets the bread finish baking first, without extra moisture keeping it raw or stuck to the pan. And the real secret is to let the syrup cool to room temp and drizzle it onto piping hot bread, straight from the oven. That temperature contrast allows the syrup to soak in, adding moisture and flavor all the way through.
If you're in the mood for something even more indulgent, my baklava cheesecake is a mash-up of two desserts that has no business working as well as it does. And if you love sweet focaccia now as much as I do, definitely check out my graham cracker cheesecake focaccia next!
Let's Bake Baklava Focaccia Together!
For the full step-by-step directions, scroll down to the recipe card.
My Tips for Fluffy, Caramelized Focaccia
- To grease your baking dish, melted butter works great to add that buttery flavor nostalgic to baklava, but I prefer the crispier crust achieved with olive oil.
- Don't bother toasting the nuts ahead of time. They'll toast right on top as the focaccia bakes, so that's one less step!
- For that classic bubbly, open crumb, you gotta give the dough time. Let it proof at least 2 hours for a same-day rise, or 3-4 hours with an overnight fridge rise. That time is what lets the yeast work its magic, fermenting sugars, releasing gas, and building that soft, fluffy interior we're after.
- Wait to dimple the dough until right before it goes in the oven. This step releases the biggest air bubbles so the dough doesn't tear as it bakes, and it creates those little pockets where the olive oil (and syrup later) can pool and soak in.
Baklava Focaccia with Honey Rose Syrup
developed & tested by:
Equipment
Ingredients
Focaccia Dough
- 2¼ teaspoons active dry yeast (one packet)
- 2 tablespoons granulated sugar
- 1¾ cups warm water (between 105-115°F or 40-46°C)
- 2 tablespoons olive oil
- 4 cups all purpose flour
- 2 teaspoons cinnamon
- 1½ teaspoons salt (use fine sea salt or table salt)
Fillings & Toppings
- 6 tablespoons olive oil, divided
- 2 cups salted pistachios, roughly chopped
Rose Water Syrup
- ¾ cup water
- ¾ cup granulated sugar
- â…“ cup honey
- 1 tablespoon rose water (usually found in the international aisle at grocery stores)
Instructions
Mix the Dough and Let it Rise
- In a large mixing bowl, whisk the yeast, sugar, and warm water. Set aside for 10 minutes, until it's foamy on top. (If it's not foamy, check your yeast packet, as it might be expired.)
- Add 2 tablespoons of olive oil and stir it into the foamy yeast mixture.
- Add the flour, cinnamon, and salt, and mix for a minute with a large spoon or silicone spatula until it forms a soft, sticky dough.
- Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 1: Use your hand to scoop a handful of dough from underneath, up one side, up out of the bowl as far as you can stretch it without tearing, then fold it over itself on top. Rotate the bowl 90 degrees and repeat another stretching of the dough up and folding over itself. Repeat rotating the bowl and stretching & folding the dough twice more, until you've completed four stretch-and-folds.
- Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 2: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 3: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 4: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 1 hour until it doubles in size and looks bubbly on top.
Shape, Fill, and Proof the Dough
- Spread 4 tablespoons of olive oil on the bottom and up the sides of a 9x13 baking dish.
- Dump the dough from your mixing bowl onto the center of the baking dish and press it down into all the edges and corners.
- Spread half the chopped pistachios over the dough.
- From a short edge, lift up the dough and fold it in half. Then pick up the dough out of the dish, rotate it 90 degrees, and place it back down in the dish. Gently press it back out to all the edges.
- Cover the baking dish with plastic wrap and let it rise at room temperature for 2 hours, or until the dough has really puffed up and jiggles when you gently shake the baking dish.
Prepare the Rose Water Syrup
- In a medium sauce pan, combine the water, sugar, honey, and rose water. Bring to a boil, then simmer on medium-low heat for 10 minutes, until it's slightly thickened and the sugar is fully dissolved. Stir occasionally and keep the lid off so water can evaporate out.
- Set aside to cool to room temperature while the focaccia bakes.
Bake then Add the Syrup
- Preheat the oven to 450°F (230°C).
- Sprinkle on the remaining pistachios, then drizzle 2 tablespoons of olive oil on top.
- Generously coat your fingers in olive oil (don't skip this, or else the dough will stick all over your fingers.) Use your fingers to press dimples into the dough, pressing all the way to the bottom of the baking dish.
- Bake for 20-25 minutes, or until the focaccia is puffed up and golden.
- As soon as the focaccia comes out of the oven, pour the syrup on top. Let it sit at room temperature to cool and soak in the syrup for at least 30 minutes before slicing and serving.
Notes
- Toppings: Honestly this baklava focaccia is amazing on its own, but it's also great topped with a drizzle of tahini or pistachio cream.
- Syrup Flavor: If you can't find rose water, you can swap in orange blossom water or zest from one large orange. And I like mine subtle, but if you really want to punch up the rose flavor, add another tablespoon.
- Overnight Rise: I included steps for a same-day rise, but if you want to prepare the dough ahead of time, mix it, let it sit out at room temp for 1-2 hours, then place the covered bowl in the fridge for 8-12 hours, until it's doubled in size. Continue with the rest of the recipe, adding an extra 1-2 hours to the proof time.
Nutrition
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