Description
This Sticky Pecan Focaccia is a deliciously soft and airy bread topped with a rich, caramelized sticky pecan mixture. Perfect for dessert or a sweet snack, it combines the classic Italian focaccia texture with a buttery, nutty topping that offers a delightful crunch and sweetness. Made with simple ingredients and baked to golden perfection, it’s a crowd-pleaser for any occasion.
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
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
- Make sure the water used to activate the yeast is warm but not hot to avoid killing the yeast.
- Kneading develops the gluten, which gives the focaccia structure and chewiness.
- The dimpling technique is traditional and helps the dough hold onto olive oil and toppings.
- If pecans are not available, walnuts can be used as a substitute.
- The focaccia is best served slightly warm to enjoy the gooey topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Sticky Pecan Focaccia, pecan focaccia, sweet focaccia bread, caramelized pecan topping, Italian bread dessert
