Sticky Pecan Focaccia Recipe

Introduction

Sticky Pecan Focaccia is a delightful twist on the classic Italian bread, combining a soft, airy base with a rich, caramelized pecan topping. This sweet and nutty treat is perfect for breakfast, snack time, or even dessert. It’s easy to make and sure to impress your family and friends.

Ingredients

• 3 ½ cups all-purpose flour
• 2 ¼ tsp active dry yeast (1 packet)
• 1 cup warm water (about 110°F / 43°C)
• ⅓ cup olive oil, plus extra for greasing
• 1 tbsp sugar
• 1 tsp salt
• ½ cup pecans, chopped
• ½ cup brown sugar, packed
• 4 tbsp butter
• 1 tsp vanilla extract

Instructions

1. Step 1: Dissolve the yeast and 1 tablespoon of sugar into the warm water. Let it bloom for 5-10 minutes until foamy.
2. Step 2: In a large bowl, combine the flour, salt, and remaining sugar. Add the yeast mixture and ⅓ cup olive oil. Stir until a sticky dough forms.
3. Step 3: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Step 4: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours until doubled.
5. Step 5: Oil a baking sheet or focaccia pan generously. Transfer the dough and gently stretch it to fit the pan. Use fingertips to dimple the surface. Cover and let rise another 30-45 minutes.
6. Step 6: Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla, cooking until smooth and bubbly. Remove from heat and mix in chopped pecans.
7. Step 7: Bake the focaccia base at 375°F (190°C) for about 20 minutes until golden.
8. Step 8: Spoon the sticky pecan mixture evenly over the hot focaccia. Return to the oven for 8-10 minutes until the topping sets caramelized and rich.
9. Step 9: Let cool for at least 10 minutes before slicing to allow the topping to firm up.

Tips & Variations

• For extra flavor, toast the pecans lightly before mixing them into the topping.
• Swap brown sugar for maple syrup to create a different kind of sticky sweetness.
• Use walnuts or almonds instead of pecans for a variation in texture and taste.
• Ensure the water is not too hot to avoid killing the yeast; around 110°F (43°C) is ideal.

Storage

Store any leftover Sticky Pecan Focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently in a warm oven or toaster oven to restore softness and crisp the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Skip the blooming step and add it directly to the flour mixture, but you may need to adjust rising times slightly.

Is this focaccia recipe sweet or savory?

This Sticky Pecan Focaccia is a sweet variation, featuring a caramelized pecan topping that adds richness and a dessert-like quality to the bread.

Sticky Pecan Focaccia Recipe

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4.7 from 132 reviews

This Sticky Pecan Focaccia is a delightful twist on the classic Italian bread, offering a soft, airy base topped with a rich, caramelized pecan glaze. Perfect as a sweet snack or dessert, it combines the warm flavors of brown sugar, butter, and vanilla with the satisfying crunch of toasted pecans.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 1 9×13 inch focaccia 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 ½ cups all-purpose flour
• 2 ¼ tsp active dry yeast (1 packet)
• 1 cup warm water (about 110°F / 43°C)
• ⅓ cup olive oil, plus extra for greasing
• 1 tbsp sugar
• 1 tsp salt

Topping Ingredients

• ½ cup pecans, chopped
• ½ cup brown sugar, packed
• 4 tbsp butter
• 1 tsp vanilla extract

Instructions

1. Activate the Yeast and Prepare the Dough: Dissolve the active dry yeast and 1 tablespoon of sugar into 1 cup of warm water. Let it bloom for 5-10 minutes until foamy, indicating the yeast is active. In a large bowl, combine the flour, salt, and sugar, then add the yeast mixture along with ⅓ cup olive oil. Stir until a sticky dough forms.
2. Knead and Let the Dough Rise: Transfer the dough to a floured surface and knead gently for 8-10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
3. Prepare the Pan and Second Rise: Generously oil a baking sheet or focaccia pan. Transfer the risen dough and gently stretch it out to fit the pan. Use your fingertips to dimple the surface, creating classic indentations. Cover again and let rise for another 30-45 minutes.
4. Make the Sticky Pecan Topping: Meanwhile, melt butter in a small saucepan over medium heat. Stir in the brown sugar and vanilla extract, cooking until the mixture is smooth and bubbly. Remove from heat and mix in the chopped pecans evenly.
5. Bake and Add the Topping: Bake the focaccia base in a preheated oven at 375°F (190°C) for about 20 minutes or until golden. Remove from oven and immediately spoon the sticky pecan mixture evenly over the hot focaccia. Return to the oven for an additional 8-10 minutes until the topping sets into a rich, caramelized layer.
6. Cool and Serve: Let the Sticky Pecan Focaccia cool for at least 10 minutes before slicing to allow the topping to firm up, making slicing easier and preserving the flavor layers.

Notes

• Ensure your water temperatur is about 110°F (43°C) to properly activate the yeast without killing it.
• Kneading is essential to develop gluten for a soft and elastic dough.
• The dimpling technique is traditional for focaccia and helps hold the topping.
• Be careful not to burn the pecan topping; watch it closely during the final baking.
• Allow cooling before slicing to prevent the topping from sliding off.

Keywords: focaccia, pecan, sticky topping, Italian bread, sweet focaccia, brown sugar topping, homemade bread