I saw someone make this pecan sticky bun focaccia on instagram and immediately knew I had to try it myself. Being me, I didn’t use a recipe, but I’ll try my best to help you all recreate it because WOW. It was so good. I made it right around the Christmas holiday and took it to work with me and everyone loved it. Here is the link to the recipe this was inspired by.

I’m not sure how many of you are sticky bun fans, but the way the sourdough flavor complements that caramely-pecan?? OOo, so good.

I took this bread to work with me after making it and it went so fast. I think this would make a fantastic dessert for a party or a great finger food to share.

Pecan and Cinnamon Focaccia

This recipe makes one full 9×13 pan of bread. Make sure to give this a try, it was delicious.

Ingredients

• Sourdough Focaccia Dough (Check out the recipe I already posted for this)
• Cinnamon Sugar Filling:
  • 1 tbsp room temperature butter
  • 1/3 cup brown sugar (or regular sugar with a 2 tsp molasses)
  • 2 tbsp cinnamon
  • 1 tsp nutmeg (fresh ground is best, but use what you have!)
• Sticky Pecan Topper:
  • 1/2 cup room temperature butter
  • 1/2 cup brown sugar (or regular sugar with 2 tsp molasses)
  • 2 tbsp maple syrup
  • 1 and 1/2 cups of pecans roughly chopped

Process

1. Prepare the focaccia dough until it is ready to prep for baking.
2. Prepare the cinnamon sugar filling and pecan topper in two small bowls.
3. Butter your 9×13 inch baking dish.
4. Lay the focaccia out on a lightly floured surface and stretch until it is in the shape of a rectangle. Evenly sprinkle the cinnamon sugar mixture on the rectangle, then fold the dough into thirds and place in your baking dish.
5. Allow the dough to rest at room temperature for an hour. Once the time is up, lightly dimple the dough with your fingertips to evenly spread it to cover your baking dish. While you’re waiting, preheat your oven to 425 degrees, unless you’re using a stone baking dish like I am. In that case, do not preheat your oven until you place the pan into the oven and allow the oven and baking dish to come up to temperature together.
6. Once the focaccia fills the pan, add your pecan topper and place in the oven to bake for 25 to 30 minutes, or until the bread is lightly browned and the pecans are a dark toasted color.
7. Cool completely before cutting and enjoy!

Thank you for reading this blog post. I hope you try and enjoy it. – Hailey

Please check out our other posts, especially those in our sourdough series.