Sticky Pecan Focaccia Bread is a sweet, glossy pull-apart focaccia topped with toasted pecans and a caramel-like glaze that sings at brunch or alongside coffee. I’ve made this several times, tuning oven temperature and proofing times to get a tender crumb and a sticky, but not soggy, pecan topping—if you like sweet focaccia variations, try this easy sourdough discard focaccia recipe to compare techniques and texture.
Why Make This Recipe
- Flavor contrast: crunchy toasted pecans and buttery caramel on a soft, olive oil-enriched focaccia base.
- Great for gatherings: it slices or pulls apart easily for brunch, potlucks, or holiday spreads.
- Simple pantry ingredients: flour, yeast, sugar, butter, pecans—easy to source and assemble.
- Make-ahead friendly: dough can be refrigerated overnight for convenience.
- Personal note: I love this because the sticky top browns into a crackly shell while the interior stays pillowy, and guests always ask for the recipe.
Recipe Overview
Prep time: 20–30 minutes active, plus 1–1.5 hours rising (or overnight chill).
Cook time: 20–30 minutes at 375°F (190°C). Total time: ~1.5–2 hours (less with overnight proof).
Servings: 8–10 slices. Difficulty: Easy–Medium.
Method: Yeasted focaccia dough is mixed, given a bulk rise, stretched into a buttered pan layered over a pecan-brown sugar-honey topping (upside-down method), baked, then inverted so the sticky pecans top the bread. If you prefer sweeter brunch breads, the technique resembles the approach in this sweet jam donut focaccia recipe.
My Experience Making This Recipe
My tests focused on getting a balance between sticky topping and a non-soggy crumb. I adjusted sugar-to-butter ratios and lowered baking temperature slightly to prevent burning the pecans while still caramelizing the glaze. The happiest discovery was that a short par-bake before inversion improves structure and prevents topping seepage.
How to Make Sticky Pecan Focaccia Bread
Start by mixing 3 cups (360 g) all-purpose flour, 2 tsp instant yeast, 1 tsp salt, 1 tbsp sugar, 1 cup (240 ml) warm water (100–110°F / 38–43°C), and 3 tbsp olive oil until a soft, slightly sticky dough forms. After a 45–60 minute bulk rise, gently deflate and spread the dough into a well-buttered 9×13-inch pan. For the topping, melt 4 tbsp butter with 1/2 cup brown sugar and 2 tbsp honey, pour into the pan, scatter 1 to 1 1/2 cups toasted pecan halves, then lay the dough over the topping and let it rest 20–30 minutes before baking at 375°F (190°C) for 20–25 minutes. When golden, invert the pan onto a wire rack to reveal the sticky pecans; for a similar caramel technique and finish, I sometimes reference the approach used in this apple crisp bread.
Expert Tips for Success
- Yeast temperature: keep your liquid 100–110°F for instant/active dry yeast—too hot kills yeast; too cool slows proofing. Use a thermometer for accuracy.
- Work with a tacky dough: focaccia dough should be slightly sticky; add small flour amounts only if it’s unmanageably wet. Use a well-oiled bench instead of excess flour for shaping.
- Topping control: make the butter-sugar glaze over medium heat until sugar dissolves; don’t overheat or the sugars can darken too fast and taste bitter.
- Pan prep: use a 9×13 metal pan and butter it well; metal gives more even browning than glass. A silicone spatula helps spread the glaze and press pecans evenly.
- Pairing tip: this sweet, nutty bread pairs beautifully with a crisp fruit salad—try it alongside an apple cranberry pecan salad for a balanced plate.
How to Serve Sticky Pecan Focaccia Bread
- Serve warm or room temperature, torn into pieces for a casual brunch or dessert board.
- Top slices with lightly whipped ricotta or mascarpone and a drizzle of honey for an elegant presentation.
- Pair with coffee, tea, or a fruit-forward white wine for adult gatherings.
- For holidays, include it on a morning buffet among savory breads and fruit platters.
Storage and Reheating Guide
Store at room temperature for 1–2 days in an airtight container or loosely tented with foil to preserve the crackly top. Refrigerate up to 4 days, but expect the crust to soften—reheat to restore texture. Freeze individual slices wrapped tightly in plastic and foil for up to 2 months; thaw overnight in the fridge. To reheat, warm slices in a 325°F (160°C) oven on a sheet pan for 8–12 minutes, or finish in a toaster oven for 4–6 minutes to re-crisp the topping.
Recipe Variations
- Cranberry-pecan version: fold 1/2 cup dried cranberries into the dough or sprinkle with the pecans for a festive twist; for more fall baking ideas see this cranberry pecan pumpkin bread.
- Dairy-free: swap butter in the topping for coconut oil or vegan butter and use olive oil in the dough.
- Gluten-free: use a tested 1:1 gluten-free flour blend with 1 tsp xanthan gum added if the blend does not contain it; expect a slightly denser crumb.
- Savory twist: omit the sugar and honey, top with rosemary, sea salt, and toasted walnuts for a savory pecan focaccia.
Nutritional Highlights
- Pecans deliver heart-healthy monounsaturated fats and vitamin E, and provide satisfying crunch.
- The bread is moderate in carbohydrates and sugar due to the sweet topping—serve in small portions if watching sugar intake.
- Allergen note: contains tree nuts (pecans), gluten (wheat flour), and dairy if using butter—adaptations noted above can address dairy- or gluten-free needs. Aim for 1 slice per serving for portion control.
Troubleshooting Common Issues
- Dense crumb: likely underproofed or too much flour; allow a longer bulk rise and keep dough slightly tacky, not dry.
- Topping runs off or is overly thin: reduce liquid (butter) slightly, or thicken with an extra tablespoon brown sugar; pour glaze carefully and avoid an overly hot oven start.
- Burnt pecans: lower oven by 25°F and tent with foil for the last 5–8 minutes if the top browns too quickly.
Frequently Asked Questions
Q: Can I make the dough the night before?
A: Yes. After mixing and the first short rise (about 30–45 minutes), refrigerate the dough in an oiled bowl, covered, for up to 24 hours. Bring to room temperature for 30–60 minutes before shaping and finishing as directed.
Q: Should I par-bake the dough before inverting with the topping?
A: You don’t need to fully par-bake. A short 5–7 minute bake before inversion helps the dough hold shape and prevents the topping from seeping in, but the full upside-down method (topping in pan, dough on top, bake, invert) usually works well if dough is not overly wet.
Q: Can I use halves vs. chopped pecans?
A: Pecans halves look beautiful and give a dramatic crunch, but chopping them into large pieces distributes flavor more evenly. Toast them lightly at 325°F for 6–8 minutes to deepen flavor—watch closely so they don’t burn.
Q: How do I prevent the topping from sticking to the pan when I invert?
A: Butter the pan generously and allow the bread to cool 5–10 minutes after baking before inverting. Run a thin offset spatula around the edges if needed, then flip onto a wire rack; the residual warmth helps the glaze release cleanly.
Sticky Pecan Focaccia Bread
- Total Time: 2 hours
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
A sweet, glossy pull-apart focaccia topped with toasted pecans and a caramel-like glaze, perfect for brunch or with coffee.
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 tsp instant yeast
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (240 ml) warm water (100–110°F / 38–43°C)
- 3 tbsp olive oil
- 4 tbsp butter
- 1/2 cup brown sugar
- 2 tbsp honey
- 1 to 1 1/2 cups toasted pecan halves
Instructions
- Mix the flour, yeast, salt, sugar, warm water, and olive oil until a soft, slightly sticky dough forms.
- Let rise for 45–60 minutes until doubled in size.
- Deflate and spread the dough into a well-buttered 9×13-inch pan.
- Melt butter with brown sugar and honey, pour into the pan, and scatter toasted pecans on top.
- Lay the dough over the topping and rest for 20–30 minutes before baking.
- Bake at 375°F (190°C) for 20–25 minutes until golden.
- Invert the pan onto a wire rack to reveal the sticky pecans.
Notes
Store at room temperature for 1–2 days or refrigerate for up to 4 days. Can be frozen for up to 2 months; reheat in the oven to restore texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg