Description
A sweet, glossy pull-apart focaccia topped with toasted pecans and a caramel-like glaze, perfect for brunch or with coffee.
Ingredients
Scale
- 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