Description
Sticky Pecan Focaccia is a delightful sweet bread that combines the soft, airy texture of classic focaccia with a rich, caramelized pecan topping. Perfect as a dessert, an indulgent snack, or a unique brunch addition, this recipe delivers a perfect balance of sweetness and nuttiness with a sticky, crunchy finish that’s sure to impress.
Ingredients
Scale
For the Focaccia Dough
- 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
For the Sticky Pecan Topping
- ½ cup pecans, chopped
- ½ cup brown sugar, packed
- 4 tbsp butter
- 1 tsp vanilla extract
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Use room temperature ingredients to help the yeast activate properly and create a smoother dough.
- Do not over-knead; knead just until the dough is smooth and elastic to keep focaccia airy.
- Dimpling the dough is key for holding the sticky topping in place.
- Use fresh pecans for maximum flavor and crunch.
- Add the sticky topping after initial baking to avoid burning and maintain its luscious texture.
- Allow focaccia to cool slightly to help the topping set firmly for neat slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg