Print

Sticky Pecan Focaccia Recipe

Print Recipe

★★★★★

4.6 from 549 reviews

This Sticky Pecan Focaccia is a delightful twist on the classic Italian flatbread, featuring a soft, airy base topped with a rich, caramelized pecan and brown sugar glaze. Perfect as a sweet snack or dessert, the focaccia combines the flavors of toasted pecans, buttery brown sugar, and vanilla for an irresistible treat.

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 active dry yeast and 1 tablespoon of sugar into 1 cup of warm water and let it bloom for 5-10 minutes until foamy. In a large bowl, combine flour, salt, and sugar, then add the yeast mixture and 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 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 fingertips to dimple the surface, creating classic indentations. Cover and let rise for another 30-45 minutes.
  4. Make the Sticky Pecan Topping: Melt butter in a small saucepan over medium heat. Stir in brown sugar and vanilla extract, cooking until smooth and bubbly. Remove from heat and mix in 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 and immediately spoon the sticky pecan mixture evenly over the hot focaccia. Return to the oven for 8-10 minutes until the topping is caramelized and set.
  6. Cool and Serve: Let the Sticky Pecan Focaccia cool for at least 10 minutes before slicing to allow the topping to firm up and make slicing easier while preserving the flavor layers.

Notes

  • Make sure your water is warm but not hot to avoid killing the yeast; about 110°F (43°C) is ideal.
  • Knead the dough until elastic but avoid over-kneading which can make the focaccia tough.
  • The dimples on the dough’s surface help hold the pecan topping while baking.
  • Serve warm or at room temperature for best flavor and texture.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate.

Keywords: Sticky pecan focaccia, sweet focaccia recipe, pecan bread, caramelized topping bread, Italian sweet bread

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