Ingredients
- All-purpose flour: 3 1/2 cups
- Active dry yeast: 2 1/4 teaspoons
- Warm water: 1 1/2 cups
- Salt: 1 teaspoon
- Olive oil: 1/4 cup, plus more for drizzling
- Pecan halves: 1 cup
- Brown sugar: 1/2 cup, packed
- Butter: 4 tablespoons, melted
Instructions
- Step 1: In a large bowl, combine the warm water and yeast. Let stand for 5 minutes until foamy. Add the flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Step 2: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 3: Preheat oven to 400°F (200°C). Grease a 9×13 inch baking pan with olive oil. Gently punch down the dough and transfer it to the prepared pan. Using your fingertips, press the dough to fill the pan evenly.
- Step 4: In a small bowl, combine the melted butter and brown sugar. Spread the mixture evenly over the dough. Arrange the pecan halves on top of the brown sugar mixture, pressing them lightly into the dough.
- Step 5: Drizzle the top with additional olive oil. Bake for 20-25 minutes, or until the focaccia is golden brown and the pecans are toasted. Let cool slightly before cutting into squares and serving.
Notes
- Store cooled focaccia in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- To revive day-old focaccia, warm it in a 350°F (175°C) oven for 5-7 minutes until heated through and slightly softened.
- Serve warm sticky pecan focaccia as a sweet and savory brunch treat alongside fresh fruit and whipped cream.
- For extra nutty flavor, toast the pecan halves in a dry skillet for a few minutes before adding them to the focaccia.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American