Sticky Pecan Focaccia Bread

Sticky Pecan Focaccia brings together the soft, airy base of classic Italian bread with a gooey caramel-candied pecan topping that feels perfectly at home on a brunch table or dessert tray. This is the sort of project I pull out when I want to wow guests but still keep things approachable in my kitchen.

When I first gave this a go on a chilly Saturday morning, my house smelled like a bakery for hours and it was easily the most talked-about item at brunch. Focaccia is a forgiving dough so if you are nervous about working with yeast, this recipe has your back.

Ingredients

• All-purpose flour: helps create a wonderfully soft crumb inside the focaccia look for unbleached for richer flavor
• Active dry yeast: acts as the leavening choose fresh packets and check expiration
• Warm water: brings the yeast to life aiming for just above lukewarm
• Olive oil: gives richness and a tender texture use a good extra virgin for extra flavor
• Sugar: adds a subtle sweetness to the dough and also feeds the yeast
• Salt: balances the sweetness and draws out natural wheat flavors
• Pecans: provide crunch and a buttery flavor choose fresh and unsalted for best results
• Brown sugar: is essential for that sticky topping and should be packed tightly for proper caramelization
• Butter: forms the base for the caramel layer use high quality for depth
• Vanilla extract: enhances sweetness and warmth go for pure vanilla if possible

Instructions

Activate the Yeast and Prepare the Dough:

Dissolve the active dry yeast and sugar into the warm water Stir well and wait about ten minutes until the mixture looks foamy across the top This is how you know your yeast is working In a large bowl combine flour salt and sugar then pour in the foamy yeast water and olive oil Mix everything with a sturdy spoon until the dough comes together and is very sticky

Knead and Let the Dough Rise:

Lightly flour your kitchen counter and turn out the sticky dough Gather any bits from the bowl and knead by hand with steady gentle pushes for eight to ten minutes You are looking for a smooth elastic feel Oil a clean bowl add the dough roll it around to coat Cover with a damp kitchen cloth Let it rise someplace warm until it has doubled in size usually an hour to ninety minutes

Prepare the Pan and Second Rise:

Generously oil a rimmed baking sheet or focaccia pan Take your risen dough and stretch it with your hands to fit the pan Use your fingertips to press little dimples all over the surface The dough should look slightly puffy and rustic Cover again with the same damp cloth Let it rest for another half hour or so

Make the Sticky Pecan Topping:

While the dough rises melt butter in a small saucepan over medium heat Add brown sugar and vanilla stirring until everything looks thick and glossy No need to boil it Once smooth toss in the chopped pecans and remove from heat Mix to coat the nuts evenly

Bake and Add the Topping:

Move your pan to a preheated oven at three hundred seventy five degrees Fahrenheit Bake the focaccia base for about twenty minutes The crust should turn golden Pull it out and immediately spoon the sticky pecan topping in an even layer over the hot bread Pop the pan back into the oven for eight to ten minutes more The top will bubble and look glossy

Cool and Serve:

After baking let the pan cool for about ten minutes This pause helps the sticky caramel topping firm up and makes slicing neat and easy Lift your focaccia out or cut in the pan Serve in generous squares or classic wedges

My favorite part is always the caramel pecan topping It is that sticky layer hugging roasted pecans that makes this focaccia disappear fast Last fall I baked this for my nephew and he insisted it tasted like the best sticky bun crossed with homemade bread We now bake it together every Thanksgiving morning

Storage Tips

Once completely cool cover any leftovers with foil or store in an airtight container This focaccia stays soft for up to three days at room temperature For longer storage freeze individual slices wrapped tightly in plastic Wrap again with foil and pop into a freezer bag Thaw at room temperature or rewarm in a low oven Cheese or maple-glazed versions can be stored the same way

Ingredient Swaps and Substitutions

If pecans are not your favorite swap them for walnuts or hazelnuts For more autumn flavor sprinkle a touch of cinnamon into the butter mixture before pouring over the bread Whole wheat flour can be used for up to half the flour for a nuttier result If you prefer less sweetness reduce the brown sugar by a few tablespoons

Serving Suggestions

I love this as part of a sweet brunch spread alongside fresh fruit and yogurt It also fits snugly on a dessert board with whipped cream or vanilla ice cream For a holiday kick serve with spiced chai or espresso and let everyone tear off pieces family style

A Little History

Focaccia originated in Italy and was traditionally flavored with olive oil and herbs This sweet twist is inspired by American sticky buns and classic nut-topped breads First time I made it was for a church bake sale where it sold out in twenty minutes

Seasonal Adaptations

If you want a springtime version try sliced almonds and a drizzle of orange glaze For fall roasted pecans and a pinch of nutmeg feel right Winter calls for extra brown sugar and even dried cranberries Spring and summer versions benefit from a hint of lemon zest in the dough

Helpful Notes

Dimpling the dough ensures every slice catches a little caramel base Check your yeast by blooming to guarantee a good rise Let it cool before slicing for the neatest sticky pieces

Success Stories

A neighbor of mine made these into individual rolls for a bake sale and sold out before noon Another friend shaped the dough into a braid before baking which created extra caramel ridges It is always the first thing to vanish from any brunch spread where I bring it

Freezer Meal Conversion

You can freeze the baked focaccia with topping once cooled tightly wrapped Simply reheat slices in a low oven Foil packets work great for sending sweet slices in lunch boxes If reheating from frozen allow at least twenty minutes at three hundred degrees in the oven

Slices of this focaccia are guaranteed to disappear fast and make any breakfast or brunch feel special. Enjoy each bite of sweet, nutty, caramel-topped bread with your favorite company!

Recipe FAQs

→ How do I achieve a light, airy texture?

Allow the dough to rise fully until doubled, and knead just until smooth and elastic. Over-kneading will make the focaccia dense.

→ Why is the topping added after the initial bake?

Adding the sticky mixture after baking prevents burning and helps ensure a perfectly set, caramelized topping.

→ Can I use other nuts instead of pecans?

Yes, walnuts or hazelnuts can be substituted for a different flavor and texture, but pecans offer the classic sweetness and crunch.

→ How should I store leftovers?

Keep focaccia in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

→ What’s the best way to slice without making a mess?

Let the focaccia cool for 10 minutes after baking. This allows the topping to firm up for cleaner, neater slices.