Sticky Pecan Sourdough Focaccia Recipe

Sticky Pecan Sourdough Focaccia might just be the most delightful way to dress up your classic sourdough. Imagine the satisfying chew of traditional focaccia meeting the gooey caramel notes of a sticky bun—all finished off with a glossy pecan topping. This is a recipe you’ll want to keep on standby for any busy weeknight or weekend brunch, and the best part? It’s easier than you think, with minimal hands-on time and plenty of flexibility. Whether you’re craving a cozy breakfast treat, a sweet afternoon snack, or an impressive addition to your brunch table, this sticky focaccia has you covered. Get ready for the irresistible aroma of cinnamon, the crunch of toasted pecans, and a gorgeous golden crust that practically begs to be torn apart and shared.

Ingredients You’ll Need

Here’s a rundown of what makes this focaccia unforgettable, along with tips and swap suggestions to save you time.

• Bread Flour: For that signature chewy focaccia texture. You could sub with all-purpose flour for a softer bite, but bread flour is classic.
• Sourdough Starter: Adds tang and helps the dough rise. Use an active, bubbly starter for the best lift.
• Warm Water: Helps activate the starter and keeps the dough hydrated.
• Brown Sugar: Adds a caramel note to both the dough and the fillings—dark brown sugar works for an even deeper flavor.
• Salt: Sharpens all the sweet flavors and keeps things balanced.
• Butter: Essential for the sticky pecan topping and the cinnamon sugar filling. Go for real butter for flavor—salted or unsalted both work.
• Cinnamon: Key for the swirl—freshly ground if possible, but any cinnamon will work.
• Maple Syrup: Brings a subtle, natural sweetness to the topping that sets this apart from other sticky breads.
• Pecans (chopped): Provide crunch and that classic sticky bun vibe. Toast briefly for extra depth, or use walnuts if you’re out of pecans.

Tip: Use a 9×13-inch metal pan—metal conducts heat best for focaccia’s signature crust.

Variations

Looking to personalize your Sticky Pecan Sourdough Focaccia? Here’s how you can play with the recipe:

• Nut Swap: Try walnuts, almonds, or a mix of your favorite nuts for a unique twist.
• Fruit Boost: Sprinkle dried cranberries or raisins with the cinnamon sugar filling for a burst of sweetness.
• Spice Upgrade: Mix cardamom or cloves with the cinnamon for richer spice notes.
• Chocolate Moment: Sprinkle chopped bittersweet chocolate with the cinnamon sugar for extra decadence.
• Vegan Version: Substitute your favorite plant-based butter and ensure your starter is vegan-friendly.

How to Make Sticky Pecan Sourdough Focaccia

Step 1: Mix the Dough

Stir together bread flour, active sourdough starter, warm water, a touch of brown sugar for sweetness, and salt until you have a shaggy dough. Cover and let it rest in a warm spot for about 30 minutes—use a lid or plate, not a towel, to lock in moisture.

Step 2: Stretch, Fold, and Rise

Perform 2–3 sets of stretch and folds. To do this, gently pull up an edge of dough and fold it over itself, repeating from each side of the bowl. Let the dough rest 30 minutes between sets. This easy step builds the airy structure you want in focaccia.

Let the dough rise until it looks bubbly and has increased in size by about 50%. In a cozy kitchen, this will take 4–5 hours total. If your kitchen is cool, be patient, or find a warm “proofing” spot.

Step 3: Flavor Explosion

Melt a little butter and brush it in a greased 9×13-inch metal pan. Stir together brown sugar and cinnamon, then gently stretch your dough into a rectangle. Sprinkle half the cinnamon sugar over the surface, fold the dough in thirds like a letter, sprinkle with the remaining cinnamon sugar, then fold again for maximum swirls.

Step 4: Second Rise

Let your filled dough relax, covered, in the pan for 1–2 hours until it looks gloriously puffy.

Step 5: Sticky Pecan Topping

Melt butter, then mix in brown sugar and maple syrup until glossy. Stir in chopped pecans, then pour this liquid gold all over the settled dough. Use your fingertips to dimple the dough—push deeply to create pockets for the topping to seep through.

Step 6: Bake

Bake at 425°F for about 30 minutes. If the top is darkening too quickly, tent with foil for the last 5–10 minutes. The topping should look bubbling and the bread deeply golden.

Step 7: Cool and Enjoy

Let your masterpiece cool (if you can resist!), then run a knife around the edges, lift pieces out, and marvel at the gooey pecan topping and plush crumb.

How to Serve

This focaccia is show-stopping on its own, but here are my favorite ways to take it to the next level:

• Breakfast Joy: Serve warm, with piping hot coffee or a mug of chai for brunch.
• Dessert Decadence: Top with a scoop of vanilla ice cream or a dollop of whipped cream.
• Brunch Spread: Pair it with savory egg dishes, fresh fruit, or a cheese platter for a balanced brunch.
• On the Go: Cut into squares, wrap in parchment, and pack for a sweet treat at work or on picnics.

Tip: Always serve slightly warm if possible—that gooey topping is truly next level right out of the oven!

Make Ahead and Storage

Storing Leftovers

Pop any remaining focaccia into an airtight container at room temperature for 1–2 days, or in the fridge for up to 4 days to keep the topping from becoming too sticky.

Freezing

Sticky pecan focaccia freezes surprisingly well! Wrap individual portions with waxed paper and store in a freezer bag for up to 1 month. Thaw at room temp or gently warm in the oven.

Reheating

To refresh, heat in a 300°F oven (or toaster oven) for 10 minutes. The topping will soften and return to its original gooey glory.

FAQs

Final Thoughts

Sticky Pecan Sourdough Focaccia is one of those recipes that just makes you smile every time you tear off a sticky, sweet piece. It’s cozy, impressive, and so satisfying—ideal for mornings when you need a special treat without being stuck in the kitchen all day. Give this recipe a try, have fun with the process, and don’t be surprised if you find yourself craving it again and again!

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