Name: Sticky Pecan Focaccia Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: Italian
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

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Tips & Variations

For extra depth, toast the pecans lightly before adding them to the topping mixture.

Swap brown sugar for maple syrup for a different sweet note in the topping.

If you prefer a less sweet focaccia, reduce the brown sugar topping by a quarter.

Use a mix of pecans and walnuts for varied texture and flavor.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, warm in a low oven (about 300°F / 150°C) for 5-7 minutes to revive the crisp topping without drying the bread. For longer storage, freeze the focaccia wrapped tightly for up to 1 month and thaw at room temperature before reheating.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Mix it directly into the dry ingredients without proofing, but reduce the rising time slightly since instant yeast acts faster.

What if I don’t have a focaccia pan?

A regular baking sheet or a rimmed cookie sheet works well. Just oil it generously and shape the dough to fit the pan, keeping the thickness even for proper baking.