Name: Sticky Pecan Focaccia Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 25 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

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Introduction

Sticky Pecan Focaccia combines the rustic charm of traditional Italian bread with a sweet, nutty topping that will delight your taste buds. This easy-to-make recipe features a soft, airy dough topped with caramelized pecans for a perfect balance of flavors and textures.

This image shows a close-up view of a square slice of dessert with two layers. The bottom layer is light and fluffy with a pale yellow color and soft texture. The top layer is thick and caramel-colored, covered evenly with whole pecan nuts that add a crunchy texture. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 flavor, toast the pecans lightly before mixing them into the topping.
Swap pecans for walnuts or almonds if preferred.
Add a pinch of cinnamon to the topping mixture for a warm spice note.
Serve warm with a drizzle of honey or a sprinkle of flaky sea salt for contrast.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, refrigerate for up to 4 days and reheat gently in the oven to crisp the topping. Avoid microwaving to preserve texture and flavor.

How to Serve

The image shows a close-up of a square piece of cake with two layers. The bottom layer is soft and light yellow, looking fluffy. The top layer is thick, sticky, and has a rich brown color with a rough texture made of chopped pecans and a glossy syrup covering them. The nuts are spread evenly over the surface, giving a crunchy look on top of the soft layer. The photo is taken on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast but reduce the initial proofing time since instant yeast activates faster. Mix it directly with the dry ingredients and adjust rising times as needed.

Can I prepare the dough ahead of time?

Absolutely. After the first rise, you can refrigerate the dough for up to 24 hours. Before baking, let it come to room temperature and complete the second rise before proceeding with the recipe.