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
Scale
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
