Can I use all-purpose flour instead of bread flour?

Absolutely! All-purpose flour will yield a slightly softer, lighter bread, but is still delicious. Bread flour just adds chew and structure.

Do I really need a sourdough starter?

A sourdough starter provides the flavor and rise, but if you’re in a pinch, use 1 tablespoon of instant yeast and reduce the rise times. The flavor will be milder, but the bread will still be wonderful.

How long can I let the dough rest in the fridge?

You can refrigerate the dough after the first rise for up to 24 hours. The longer, slower fermentation will deepen the flavor—just let it come to room temp and puff up before baking.

Is this recipe very sweet? Can I reduce the sugar?

The sticky topping is definitely decadent, but you can cut down the sugar in both dough and topping to suit your preferences. The recipe is forgiving—just keep some sweetness for that “sticky bun” vibe.

Sticky Pecan Sourdough Focaccia Recipe

Description

This Sticky Pecan Sourdough Focaccia combines the tangy chew of traditional sourdough with the indulgent flavors of a sticky pecan bun. Layers of cinnamon sugar are folded inside tender focaccia, then topped with a luscious mix of butter, brown sugar, maple syrup, and chopped pecans, creating a caramelized, sticky topping with every bite. Perfect for breakfast or as a sweet snack, this recipe brings the best of artisan bread baking and decadent dessert flavors together.

Ingredients

Units Scale

Sourdough Focaccia Dough

400 grams warm water (1 2/3 cups)
150 grams sourdough starter (heaping 1/2 cup)
10 grams salt (1 1/2 teaspoons)
500 grams bread flour (3 2/3 cups)
50 grams brown sugar (1/4 cup)

Cinnamon Sugar Filling

30 grams butter, melted (2 tablespoons)
110 grams brown sugar (1/2 cup)
8 grams cinnamon (1 tablespoon)

Sticky Pecan Topping

113 grams butter, melted (1/2 cup)
30 grams maple syrup (2 tablespoons)
220 grams brown sugar (3/4 cup)
110 grams pecans, chopped (1 cup)

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Instructions

Mix the Dough: In a straight-edged container, combine the warm water, sourdough starter, salt, bread flour, and brown sugar. Mix until a shaggy dough forms. Cover the container with a lid or dinner plate and let it rest in a warm place for about 30 minutes to allow the ingredients to hydrate and begin fermentation.
Stretch and Fold: Perform 2-3 sets of stretch and folds to help develop gluten and strengthen the dough. To do so, dampen your hand, grab one side of the dough, gently lift it up, and fold it over itself. Rotate the bowl 90 degrees and repeat this process three more times to complete one set. Rest the dough for at least 30 minutes between sets.
Bulk Fermentation: Allow the dough to rise in a warm spot until it has increased by about 50% in volume and the surface is jiggly with bubbles forming along the sides. This typically takes about 4 to 5 hours in temperatures around the mid 70’s °F, including the stretch and fold time.
Prepare Cinnamon Sugar: In a small bowl, mix together 110 grams brown sugar and 8 grams cinnamon until well combined, creating your cinnamon sugar mixture.
Prepare the Pan: Melt 30 grams (2 tablespoons) butter and pour it into a greased 9×13 inch metal pan, ensuring the bottom is evenly coated.
Layer and Shape: Transfer the risen dough onto the buttered pan. Sprinkle the cinnamon sugar mixture evenly over the dough. Fold the top of the dough down to about halfway, then fold the bottom half up to cover the top, creating a trifold. Rotate the dough 90 degrees so the long side aligns with the pan.
Final Rise: Cover the dough again and let it rise in a warm spot for another 1-2 hours, or until it is noticeably puffy and risen.
Prepare Sticky Pecan Topping: Melt 113 grams butter and stir in 30 grams maple syrup and 220 grams brown sugar until well incorporated. Add the chopped pecans and mix thoroughly.
Add Topping and Dimple: Pour the sticky pecan topping evenly over the risen focaccia dough. Gently press your fingertips into the dough to create dimples throughout, helping the topping to seep into the bread.
Bake: Preheat your oven to 425°F (220°C). Bake the focaccia for 30 minutes, or until deeply golden on top. If the topping begins to brown too quickly, loosely tent the bread with aluminum foil for the last few minutes. Let cool on a cooling rack before serving.

Notes

Allow the dough to become fully puffy before baking for the best texture; underproofing will make it dense.
For a quicker rise, use a warmer environment and warm water in the dough.
To make ahead, refrigerate after the first rise, then shape and allow to come to room temperature before the final rise and baking.
The sticky topping was updated for better balance; avoid increasing butter or sugar amounts for best results.
Melted butter is combined with brown sugar and maple syrup before pouring on top, ensuring even sweetness and texture.

Nutrition

Serving Size: 1 piece (1/12 of pan)
Calories: 380
Sugar: 24g
Sodium: 320mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg