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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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/sticky-pecan-focaccia-recipe/