Imagine all the soul-soothing joy of sourdough bread mingled with the gooey, caramel richness of pecan sticky buns, and you’ll get a taste of what makes this Sticky Pecan Sourdough Focaccia Recipe so special. This is undeniably a showstopper at any brunch or holiday table, thanks to a pillowy-soft, slightly tangy focaccia underneath billows of golden, nutty, buttery caramel. The magic happens when sourdough’s rustic texture welcomes an irresistible cascade of sticky-sweet pecans – and trust me, once you pull this from the oven, it’s nearly impossible to wait for it to cool before diving in.
Ingredients You’ll Need
Each ingredient in this recipe has a starring role, transforming the focaccia into the ultimate comfort bake. Don’t be intimidated by the list – it’s full of familiar flavors you probably already love, and together, they create a harmonious balance of chewy, fluffy, sweet, salty, and nutty.
- Sourdough Starter (1 cup, 100% hydration): The backbone of this loaf, it gives the bread a beautiful tang and texture you just can’t fake.
- All-Purpose Flour (2 1/2 cups): Provides structure and softness – don’t substitute bread flour unless you love a chewier texture.
- Honey (1 tablespoon): Adds a delicate sweetness and helps the crust caramelize just right.
- Warm Water (3/4 cup): Activates the yeast in your starter and brings the dough together smoothly.
- Salt (1/2 teaspoon): Balances all the sweetness, bringing out the complex flavors of the bread and topping.
- Olive Oil (2 tablespoons plus more): Moistens the crumb and makes the crust beautifully golden and crisp.
- Brown Sugar (1/2 cup, for topping): Melts into a deep caramel to swaddle the pecans and create the signature sticky top.
- Unsalted Butter (1/3 cup, for topping): Luxuriates the topping so every bite tastes decadent and soft.
- Heavy Cream (2 tablespoons, for topping): Makes the topping sumptuously smooth and adds richness.
- Cinnamon (1/2 teaspoon, for topping): Adds a whisper of warm spice that lifts all the flavors.
- Salt (1/4 teaspoon, for topping): Sharpens the sweetness, helping the sticky topping sing.
- Chopped Pecans (1 cup, for topping): The star of the show, lending crunch and buttery nuttiness in every bite.
How to Make Sticky Pecan Sourdough Focaccia Recipe
Step 1: Mix and Rest the Dough
In a large mixing bowl, combine the sourdough starter, all-purpose flour, honey, warm water, salt, and olive oil. Stir everything together vigorously with a spatula or your hands until a sticky, rough dough forms. There’s no need to knead; just make sure no dry pockets of flour remain. Cover the bowl and let the dough rest for 30 minutes to allow the flour to hydrate fully and kickstart the gluten formation.
Step 2: Stretch, Fold, and Bulk Ferment
After the rest, give your dough 2 or 3 gentle stretch-and-folds over the next 1–2 hours. To stretch and fold, simply grab one side of the dough, stretch it up, and fold it over itself – rotating the bowl as you go. This magically develops the dough’s strength without kneading. Once you’ve done your folds, cover the bowl and let it bulk ferment at room temperature for 6 to 8 hours, or until it’s doubled in size and bubbly with life. Don’t rush this step – it’s where all that wonderful flavor is born.
Step 3: Pan, Shape, and Final Proof
Generously grease a 9×13-inch pan with olive oil, making sure to coat the bottom and sides for extra-crispy edges. Gently ease the dough out of the bowl and into the pan, being careful not to deflate all those precious bubbles. Use your oiled fingers to softly stretch the dough to fill the pan. Cover and proof the dough again for 1–2 hours, until it gets nice and puffy and springs back gently when poked.
Step 4: Prepare the Sticky Pecan Topping
While your focaccia is puffing up, create that signature sticky topping. In a small saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, cinnamon, and a pinch of salt, whisking until everything’s smooth and gently bubbling and the sugar has dissolved. Take the saucepan off the heat and stir in the chopped pecans, ensuring they’re thoroughly coated in that glossy, fragrant caramel.
Step 5: Top, Dimple, and Bake
Preheat your oven to 425°F (220°C) – a scorching hot oven ensures a perfect golden crust. With lightly oiled fingers, press dimples all over the surface of the dough (the best part about focaccia!). Next, evenly spoon the sticky pecan mixture on top, making sure every nook and cranny is covered. Slide the pan into the oven and bake for 22 to 25 minutes, until the focaccia is golden and the caramel is bubbling furiously. Let it cool just enough to handle before slicing and serving warm. The hardest part is waiting!
How to Serve Sticky Pecan Sourdough Focaccia Recipe
Garnishes
The crowning touch: a little extra flourish on top! I love adding a sprinkle of flaked sea salt to highlight the caramel, or a dusting of powdered sugar for a pretty, wintry look. If you’re feeling luxurious, an extra drizzle of warm melted butter never hurt anyone. For a festive finish, try scattering a few extra toasted pecans or a pinch of orange zest.
Side Dishes
This sweet-and-salty focaccia truly shines at brunch alongside a platter of fresh fruit, creamy Greek yogurt, or fluffy scrambled eggs. It’s also fantastic paired with salty bacon, sausage, or a spread of sharp cheeses to balance its richness. For dessert, serve it warm with a scoop of vanilla ice cream or a swirl of whipped cream for something unforgettable.
Creative Ways to Present
Cut your Sticky Pecan Sourdough Focaccia Recipe into long rectangles for finger food, or into hearty wedges for a dramatic bakery-style presentation. Serve it straight from the pan for a cozy, rustic vibe, or on a wooden board garnished with pecan halves and seasonal fruit for a striking centerpiece. You can even cube it and skewer for party bites, or layer leftovers with sliced bananas for a decadent bread pudding.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the focaccia in an airtight container at room temperature for up to two days. The topping will stay gooey and the bread chewy. If your kitchen is especially humid, you may want to refrigerate to keep the sticky topping from becoming too soft, though this can slightly firm up the bread’s texture.
Freezing
Sticky Pecan Sourdough Focaccia freezes surprisingly well. Let it cool completely, then wrap individual pieces tightly in plastic wrap and then foil. Place them in a freezer-safe bag and store for up to one month. Thaw overnight at room temperature, or use the microwave for a quick fix when sweet cravings strike.
Reheating
To restore the just-baked experience, reheat leftover pieces in a 300°F (150°C) oven for about 8–10 minutes. If you’re in a hurry, a few seconds in the microwave works, too – but keep an eye on it, so the caramel doesn’t get too runny. Always serve slightly warm for the best gooey, pull-apart experience.
FAQs
Can I use active dry yeast instead of sourdough starter?
If you don’t have a sourdough starter, you can substitute by dissolving 1 1/2 teaspoons of active dry yeast in the warm water with the honey. Your dough will rise much faster, so be sure to cut fermentation times accordingly. The unique tangy flavor will be milder, but it’ll still be delicious.
What’s the best way to toast pecans for this recipe?
Toast your pecans in a dry skillet over medium heat for about 5 minutes, stirring often until fragrant and golden. Let them cool before adding to the caramel mixture for maximum crunch and flavor in your Sticky Pecan Sourdough Focaccia Recipe.
Can I make this recipe without heavy cream?
If you don’t have heavy cream, you can substitute half-and-half or even full-fat coconut milk for a twist. The cream adds extra richness and thickness to the caramel, but don’t let it stop you from making this treat.
Do I have to use a 9×13-inch pan?
A 9×13-inch pan gives a classic, thick focaccia, but a quarter sheet pan or two 8-inch square pans will also work. Just keep an eye on baking time, as thinner focaccia may bake faster.
Can I prepare the dough ahead of time?
Absolutely! After the initial stretch-and-folds, cover the dough tightly and refrigerate overnight. The next day, bring to room temp, and continue with the recipe. This long, cold fermentation develops even deeper flavor in your Sticky Pecan Sourdough Focaccia Recipe.
Final Thoughts
If you’re looking for a unique way to celebrate weekend mornings or impress guests at your next gathering, this Sticky Pecan Sourdough Focaccia Recipe truly delivers. The combination of a crisp-edged, soft-hearted sourdough base with a warm, luscious pecan topping is just irresistible. Pull out your starter, gather your favorite people, and give this recipe a try – it just might become your new favorite way to bake with sourdough!
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Sticky Pecan Sourdough Focaccia Recipe
- Total Time: 8–12 hours (including fermentation)
- Yield: 12 pieces 1x
- Diet: Vegetarian
Description
Indulge in the sweet and sticky goodness of this Sticky Pecan Sourdough Focaccia. A delightful treat featuring a soft sourdough base topped with a decadent caramel pecan mixture.
Ingredients
Main Dough:
- 1 cup active sourdough starter (100% hydration)
- 2 1/2 cups all-purpose flour
- 1 tablespoon honey
- 3/4 cup warm water
- 1/2 teaspoon salt
- 2 tablespoons olive oil (plus more for pan and drizzling)
For Topping:
- 1/2 cup brown sugar
- 1/3 cup unsalted butter
- 2 tablespoons heavy cream
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup chopped pecans
Instructions
- Main Dough Preparation: In a large bowl, mix sourdough starter, flour, honey, warm water, salt, and olive oil until a sticky dough forms. Cover and rest for 30 minutes, then perform 2–3 stretch-and-folds over the next 1–2 hours. Cover and bulk ferment at room temperature for 6–8 hours or until doubled and bubbly.
- Assembly: Grease a 9×13-inch pan with olive oil and transfer dough to the pan, gently stretching to fit. Cover and let proof for 1–2 hours until puffy.
- Prepare Topping: In a small saucepan, melt butter with brown sugar, cream, cinnamon, and salt. Bring to a simmer, then stir in pecans and remove from heat.
- Baking: Preheat oven to 425°F (220°C). Dimple the dough with oiled fingers, then evenly spoon the sticky pecan mixture over the top. Bake for 22–25 minutes until golden brown and caramel bubbling. Cool slightly before serving warm.
Notes
- For a deeper flavor, toast the pecans before adding them to the topping.
- This focaccia makes a unique brunch treat or sweet holiday side.
- Best eaten the day it’s baked.
- Prep Time: 25 minutes (active)
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 260
- Sugar: 12g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
