Sticky Pecan Focaccia Bread (Print-Friendly Version)

Soft focaccia topped with sticky pecans and caramel, blending sweet and nutty flavors in every slice.

# Ingredients List:

→ Focaccia Dough

01 - 440 g all-purpose flour
02 - 7 g active dry yeast
03 - 240 ml warm water (43°C)
04 - 80 ml olive oil, plus extra for greasing
05 - 13 g sugar
06 - 5 g salt

→ Sticky Pecan Topping

07 - 65 g pecans, chopped
08 - 90 g brown sugar, packed
09 - 60 g butter
10 - 5 ml vanilla extract

# How to Make It:

01 - Dissolve active dry yeast and 13 g sugar in 240 ml warm water. Allow to stand for 5–10 minutes until foamy. In a large bowl, mix flour, salt, and remaining sugar. Add the yeast mixture and 80 ml olive oil. Stir until a sticky dough forms.
02 - Transfer dough to a floured surface and knead gently for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for 60–90 minutes until doubled in size.
03 - Oil a baking sheet or focaccia pan generously. Turn out dough and gently stretch it to fit the pan’s dimensions. Use fingertips to create deep dimples across the surface. Cover the dough and let rise again for 30–45 minutes.
04 - Melt butter in a small saucepan over medium heat. Stir in brown sugar and vanilla extract. Cook until smooth and bubbling. Remove from heat and fold in chopped pecans evenly.
05 - Preheat oven to 190°C. Bake focaccia base for 20 minutes or until golden brown.
06 - Remove focaccia from oven and immediately distribute the pecan mixture over the hot surface. Return to oven for a further 8–10 minutes until the topping is caramelized and set.
07 - Allow to cool for at least 10 minutes before cutting into 12 slices to maintain clean layers and optimal texture.

# Extra Tips:

01 - Start with room temperature ingredients for optimal yeast activation and dough consistency.
02 - Knead the dough until just smooth and elastic—do not overwork to keep the crumb airy.
03 - Dimpling helps secure the sticky topping after baking.
04 - Utilize fresh pecans to impart maximum aroma and texture.
05 - Apply the pecan topping after initial baking to prevent burning and achieve a silky finish.
06 - Allow to cool slightly to help the caramel layer set and make slicing easier.

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