Baklava Focaccia: A Sweet & Salty Tribute to Tradition
I don’t say this lightly… but this might be my favourite focaccia I’ve ever made.
Some recipes come from experimentation. Others are born from craving. But this one? This came straight from my heart.
Baklava focaccia might sound a little wild, and honestly, it is. It’s the unexpected mash-up of two things I love deeply: pillowy, golden focaccia and the syrup-soaked, nutty flavours of baklava that have been at every family gathering since I was a little girl. It’s where salty meets sweet, soft meets crunchy, and Mediterranean heritage meets weekend baking therapy.
The base focaccia dough is simple, foolproof, and perfect every time, and it’s not mine. It’s by my beautiful friend Marilyn, who generously shared it with me. When something is that good, you don’t change it. You just find new ways to make it your own. You can find her original version here.
What makes this focaccia special is what’s folded through it: a blend of cinnamon-spiced almonds and pistachios, which gets layered inside the dough and sprinkled on top before baking. It’s a little rustic, a little indulgent, and a lot delicious.
Then comes the real magic, the syrup. This isn’t your typical honey syrup you’ll find in most baklava recipes. This is my yiayia’s version: no honey, just citrus rind, cinnamon bark, sugar and water, simmered down into a syrup that’s tangy, spiced, and deeply nostalgic. It’s the kind of thing you don’t question, you just keep passing it down.
When the hot focaccia comes out of the oven, the cooled syrup gets poured over the top. It sizzles, soaks in, and turns each bite into this slightly sticky, chewy, crisp-edged slice of heaven.
This is a recipe I hope you try, not just because it’s delicious (and it is), but because it tells a story. One of friendship, family, and flavour. One that I hope you get to share around your table, too.
Now… let’s bake.
How to Prepare It Ahead of Time
This focaccia is perfect for when you want to impress without the last-minute stress. Here’s how you can break it up so it works for your schedule:
The Day Before:
Make the dough up until the first proof (steps 1–5). Then, pop it in the fridge overnight, covered. This slow rise actually makes the focaccia even better, more flavour, more chew, more magic.
The Morning Of:
Let the dough come to room temp, then follow the rest of the steps: press it into the tray, fill and fold with the nut mix, let it rise again, and bake.
Leftovers:
It’s best the day it’s baked (especially when the syrup soaks in while it’s still warm), but you can gently warm leftovers in the oven or enjoy it at room temp the next day. I wouldn’t freeze it, it’s a treat best enjoyed fresh.
Baklava Focaccia Recipe
Serves: 8–10 generous slices
Prep Time: 25 minutes (active)
Proofing Time: 3 hours
Cook Time: 20–30 minutes
Total Time: Approx. 3.5–4 hours (including proofing)
Ingredients:
BASIC DOUGH
450 mL warm tap water (not hot)
2 tsp honey or maple syrup
4 g (½ sachet) dry yeast
1 tbsp olive oil
500 g plain flour or bread flour
1 tbsp salt
BAKLAVA FILLING & SYRUPS
½ cup pistachios, finely chopped
½ cup almonds, finely chopped
2 tsp ground cinnamon
1½ cups water
1½ cups sugar
½ lemon, squeeze and rind
Cinnamon bark
Method:
Start by making the dough. In a deep bowl, whisk together the warm water, yeast, olive oil, and honey or maple syrup until combined. Add the flour and salt, and mix until a rough, shaggy dough forms. Don’t worry about it being perfectly smooth, it will come together as it rests. Scrape down the sides of the bowl, cover with a clean tea towel or cling wrap, and let rest for 15 minutes. If you’re using a BORA XBO, select the dough proving function at 35°C for this step.
After 15 minutes, give the dough a stretch and fold, lift one side of the dough, fold it over itself, then rotate the bowl and repeat until you’ve come full circle. Cover and let it rest again for another 15 minutes, then repeat the stretch and fold once more. Cover and let it rise for 1.5 hours (or use the BORA XBO proving function at 35°C).
While the dough is rising, prepare your baklava filling. In a small bowl, combine the chopped pistachios, almonds, ground cinnamon, and 2 tablespoons of sugar (taken from your syrup sugar).
Once the dough has risen, line a 24 x 33 cm deep baking tray with baking paper and pour the dough in. Gently stretch it to the edges of the tray. Sprinkle half the nut mixture on top, then fold the dough like a burrito, tucking the sides in and flipping it so the seam is underneath. Gently stretch it back out to the tray’s edges. Sprinkle the remaining nut mixture over the top, then cover and allow it to proof for another 1.5 hours.
While the dough proofs, make the syrup. Combine the water, remaining sugar, lemon juice and rind, and cinnamon bark in a saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for about 20 minutes, or until slightly thickened. Set aside to cool completely.
Preheat your oven to 220°C (or use the BORA XBO focaccia preset). Just before baking, drizzle the dough with olive oil and use your fingers to dimple the surface. Place the tray on the lowest rack and bake for 20–30 minutes, or until golden and cooked through. If using the BORA XBO, I baked mine at 220°C with 70% steam for the first 5 minutes.
As soon as the focaccia comes out of the oven, pour the cooled syrup over the hot bread. Let it sit and soak up all the syrup before slicing and serving.
Note:
This recipe was inspired by my beautiful friend Marilyn, who first shared her signature focaccia dough with me. It’s simple, foolproof, and always delivers, when something is that good, you don’t mess with it. You can find her original recipe here. You can also follow her on Instagram here.
Made for the BORA XBO: This focaccia was developed using the BORA XBO oven. I used the dough proving function at 35°C for both rises, and baked it at 220°C with 70% steam for the first 5 minutes. If you're using a conventional oven, just follow the regular instructions and proof in a warm spot in your kitchen.
Why no honey? My yiayia’s syrup never used honey, always sugar, citrus rind, and cinnamon bark. It gives the syrup a tangier, fresher finish that balances the richness of the nuts and bread.
Storage: This focaccia is best the day it’s baked while the syrup is still slightly sticky and the edges are crisp. Leftovers can be stored in an airtight container at room temperature for up to 2 days. You can gently reheat slices in the oven, but it’s also beautiful at room temp.
Serving idea: This makes a lovely addition to a dessert table, or even as a morning or afternoon tea treat. It's somewhere between sweet and savoury, don’t be surprised if people come back for seconds (or thirds).