Description
Sticky Pecan Sourdough Focaccia is a delightful sweet and sticky bread combining the tanginess of sourdough with the sweetness of pecans and brown sugar. A flavorful treat for breakfast or dessert with a rich topping of pecans, maple syrup, and cinnamon sugar filling.
Ingredients
Units
Scale
Sourdough Focaccia
- 400 grams water, warm (1 2/3 cup)
- 150 grams sourdough starter (heaping 1/2 cup)
- 10 grams salt (1 1/2 teaspoon)
- 500 grams bread flour (3 2/3 cups)
- 50 grams brown sugar (1/4 cup)
Cinnamon Sugar Filling
- 30 grams butter (2 Tablespoons)
- 110 grams brown sugar (1/2 cup)
- 8 grams cinnamon (1 Tablespoon)
Sticky Pecan Topping
- 113 grams butter (1/2 cup)
- 30 grams maple syrup (2 Tablespoons)
- 220 grams brown sugar (3/4 cup)
- 110 grams pecans, chopped (1 cup)
Instructions
- Mix the Dough: In a straight-edge container, combine 400 grams of warm water, 150 grams sourdough starter, 10 grams salt, 500 grams bread flour, and 50 grams brown sugar until it forms a shaggy dough. Cover the container with a lid or plate and let it sit in a warm spot for about 30 minutes.
- Stretch and Fold: Perform 2-3 sets of stretch and folds with at least 30 minutes of rest between each set. To stretch and fold, use a damp hand to lift one side of the dough, gently shimmy it up, and fold it on itself. Rotate 90 degrees and repeat three more times to complete one set.
- Bulk Fermentation: Allow the dough to rise for bulk fermentation until it has risen 50% in volume and appears jiggly with bubbles forming around the sides. At a temperature in the mid-70°F range, this rise will take about 4-5 hours including stretch and folds.
- Prepare the Cinnamon Sugar: Mix 110 grams of brown sugar with 8 grams of cinnamon to form the cinnamon sugar filling.
- Prepare the Pan: Melt 2 tablespoons of butter and pour it into a greased 9×13 inch metal pan.
- Add Cinnamon Sugar: Sprinkle the cinnamon sugar mixture evenly over the dough. Fold the top of the dough down halfway, then fold the bottom up to meet the top, creating a trifold. Rotate the dough 90 degrees so the length aligns with the pan’s length.
- Final Proof: Let the dough rise for another 1-2 hours in a warm spot, covered, until it has risen well and appears puffy.
- Prepare the Topping: Melt 113 grams butter, mix in 30 grams maple syrup and 220 grams brown sugar, and then incorporate 110 grams of chopped pecans.
- Top the Dough: Pour the sticky pecan topping over the risen dough. Using your fingertips, press into the dough to create dimples throughout.
- Bake: Bake in a preheated 425°F oven for 30 minutes. If the top starts browning too much, cover with aluminum foil during the last few minutes of baking. Remove from the oven and let the focaccia cool on a cooling rack before serving.
Notes
- Let the dough fully rise before baking to ensure a light and fluffy focaccia. Baking too early will result in a denser bread.
- Use a warmer spot for dough rising or use warm water to speed up the process.
- If making ahead, after the first rise, store the dough in the fridge. Before baking, let it come to room temperature in a greased 9×13″ pan and allow it to rise until puffy.
- The topping recipe was adjusted on 5/9/25 to melt butter with sugar and maple syrup for even spreading instead of adding clumps.
- The topping quantity was also reduced based on feedback.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
