A unique fusion of sourdough focaccia and pistachio baklava, this bread is soaked in a citrus simple syrup after baking for a crunchy exterior and chewy, juicy center. Finished with a pistachio drizzle, it's a show-stopping treat perfect for sharing.
Combine all of the bread flour, sourdough starter, warm water, and salt in a large bowl. Mix until a shaggy dough forms, then add half of the olive oil and knead until smooth. Cover and let it rise until doubled in size.
Line a baking pan with parchment paper and drizzle with olive oil. Transfer all of the dough to the pan, gently stretching it to fit. Drizzle the rest of the olive oil on top. Let it rise again until puffy.
Press all of the pistachios into the top of the dough, then drizzle all of the melted butter over. Bake in a preheated oven at 425°F (220°C) until golden and crisp.
While the focaccia bakes, combine all of the honey, sugar, water, orange zest, and lemon zest in a saucepan. Bring to a simmer and cook until the sugar dissolves and the syrup is fragrant.
As soon as the focaccia comes out of the oven, pour all of the citrus syrup evenly over the bread. Let it soak in for a few minutes so the crust stays crunchy and the center juicy.
Mix all of the pistachio butter and honey together. Drizzle generously over the cooled focaccia before serving.
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