Name: Sticky Pecan Focaccia: 3 Genius Tricks for Perfectly Fluffy Bread Every Time
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 ¼ tsp active dry yeast; 1 ½ cups warm water (110°F); 1 tbsp honey; 3 ½ cups all-purpose flour; 1 ½ tsp salt; ¼ cup olive oil (plus more for greasing); 1 cup pecan halves; ½ cup brown sugar; 4 tbsp unsalted butter, melted; 1 tsp cinnamon; Pinch of flaky sea salt (optional)

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There’s something magical about pulling a warm pan of Sticky Pecan Focaccia from the oven—the way the caramelized pecans glisten and that sweet, cinnamon-kissed aroma fills your kitchen. This recipe became my go-to for chilly Sunday mornings after my sister begged me to recreate a bakery treat we’d loved as kids. What started as an experiment turned into our family’s favorite fall tradition. That sticky pecan topping? Absolute perfection. It crackles slightly when you break into the fluffy bread beneath, creating this irresistible contrast of textures that makes everyone reach for seconds.

Why You’ll Love This Sticky Pecan Focaccia

This isn’t just bread—it’s pure comfort in every bite. Here’s why it’ll become your new obsession:

That pillow-soft texture: The dough bakes up impossibly fluffy, with just the right chew thanks to a simple yeast base. No fancy techniques, I promise!
The crackly pecan crown: Imagine caramelized pecans in a buttery brown sugar glaze—it’s like pecan pie met your favorite coffee cake. The edges get delightfully sticky, the kind you’ll pick at while “cleaning up.”
Easier than it looks: If you’ve ever been scared of yeast doughs, this one’s your gateway drug. Just mix, rise, and bake—no shaping skills required.
Two meals in one: Serve it warm for brunch with scrambled eggs, or drizzle with vanilla ice cream for dessert. Leftovers? Ha, good luck.

Trust me, that first bite of warm focaccia with melty pecans will make you wonder how you ever lived without it.

Ingredients for Sticky Pecan Focaccia

Gathering the right ingredients makes all the difference with this recipe. I’ve learned through trial and error that sticking to these measurements (plus a few pro tips) gives you that perfect balance of fluffy bread and gooey pecans every time.

For the Dough:

2 ¼ tsp active dry yeast – The magic starter! Make sure your yeast isn’t expired by checking the date.
1 ½ cups warm water (110°F) – Like baby’s bathwater warm—too hot kills the yeast, too cold won’t wake it up. I use a thermometer religiously now after some early disasters!
1 tbsp honey – Just enough sweetness to feed the yeast and add subtle flavor. Maple syrup works too if that’s what you’ve got.
3 ½ cups all-purpose flour – Spoon and level it, friends! No packing flour down or your dough gets dense. Bread flour gives slightly more chew if you prefer that texture.
1 ½ tsp salt – Vital for balancing flavors. I use fine sea salt for even distribution.
¼ cup olive oil – Plus extra for greasing the bowl. The fruity notes in good olive oil make this taste extra special.

For That Irresistible Topping:

1 cup pecan halves – Freshness matters! Give them a sniff—if they smell at all stale, toast them first at 350°F for 5 minutes to revive them.
½ cup packed brown sugar – Pack it firmly into your measuring cup for maximum caramelization. Dark brown sugar gives deeper flavor, but light works too.
4 tbsp unsalted butter, melted – Salted butter works in a pinch, just omit the extra pinch of salt later.
1 tsp cinnamon – My secret? Vietnamese cinnamon if you can find it—more floral and intense.
Pinch of flaky sea salt (optional) – I use Maldon for those crunchy little bursts that cut through the sweetness.

Ingredient Notes & Substitutions

Baking should never be stressful, so here’s how to adapt based on what’s in your pantry:

No honey? Maple syrup or even white sugar works to feed the yeast—just dissolve it completely in the warm water first.
Pecans too pricey? Walnuts make a delicious (and traditional) substitute. For nut-free, try sunflower seeds or just skip them—the brown sugar topping is still amazing on its own.
Vegan version? Use maple syrup instead of honey and swap in your favorite plant-based butter. The dough works beautifully with these changes.
Flour options: Bread flour gives slightly more chew, while whole wheat flour (replace up to 1 cup) adds heartiness—just expect a denser crumb.

The key is keeping that yeast happy and the topping ratios balanced—everything else can flex based on what makes your kitchen (and your people) happy!

How to Make Sticky Pecan Focaccia

Now for the fun part—let’s turn these simple ingredients into the most irresistible sweet bread you’ve ever tasted. Follow these steps carefully, and you’ll be rewarded with that perfect combo of fluffy dough and sticky pecan goodness.

Step 1: Activate the Yeast

First things first—we need to wake up that yeast! Combine your warm water (remember, 110°F is the sweet spot—test it with a thermometer or the inside of your wrist like checking a baby’s bottle) with the honey in a large bowl. Sprinkle the yeast on top and give it a gentle stir. Now walk away for 5-10 minutes—this is your moment to sip coffee while science happens.

When you come back, you should see a foamy layer on top that smells bready and alive. If nothing’s happened, your yeast might be old or the water was too hot/cold. No foam? Start over—this step makes or breaks your focaccia!

Step 2: Knead & Rise the Dough

Stir in the flour, salt, and olive oil until a shaggy dough forms. Now get your hands in there—this is where the magic happens! Knead for about 5 minutes right in the bowl until it transforms from lumpy to smooth and elastic. You’ll know it’s ready when you can gently stretch a piece without it tearing immediately (what bakers call the “windowpane test”).

Drizzle a clean bowl with olive oil and plop your dough in, turning it to coat all sides. Cover with a damp towel and let it rise in a warm, draft-free spot for 1 hour. I like to use my oven with just the light on—it creates the perfect cozy environment. The dough should double in size, all puffy and full of air pockets.

Step 3: Prepare the Pecan Topping

While the dough rises, make that luscious topping. Melt the butter (microwave in 15-second bursts to avoid burning), then stir in the brown sugar and cinnamon until it looks like wet sand. Toss in your pecans and coat them thoroughly—every nut should glisten with that sugary goodness. Set this aside and resist eating it with a spoon (trust me, I’ve been there).

Step 4: Assemble & Bake

Grease a 9×13 inch baking dish generously with olive oil. Gently deflate your risen dough and press it evenly into the dish—no need to be perfect here, rustic is charming! Use your fingertips to create those signature dimples all over the surface—this helps catch pools of topping later. Now spread your pecan mixture evenly over the top, pressing some pecans gently into the dough.

Bake at 400°F for 25-30 minutes until golden brown. You’ll know it’s done when the edges are bubbling caramel and the center springs back when lightly pressed. Let it cool for 10 minutes before slicing—that sticky topping needs time to set so it doesn’t slide right off!

Tips for Perfect Sticky Pecan Focaccia

After making this recipe more times than I can count (and eating even more slices), here are my foolproof tricks for focaccia success:

Find the warmest spot in your kitchen for rising—near a sunny window or in the oven with just the light on. Cold dough takes forever to rise!
Test your yeast freshness by mixing a pinch with warm water and sugar. If it doesn’t foam within 10 minutes, toss it—your focaccia won’t rise properly.
Toast those pecans first if you want next-level crunch. Just 5 minutes at 350°F brings out their nutty flavor.
Let it rest before slicing (the hardest part!). Those 10 minutes let the caramel topping firm up so it doesn’t ooze everywhere.

Follow these, and you’ll get that perfect balance of fluffy bread and crackly pecan topping every time!

Serving Suggestions for Sticky Pecan Focaccia

Oh, the possibilities! This bread is like that friend who gets along with everyone—it shines no matter how you serve it. My absolute favorite way? Still-warm from the oven with a big mug of strong coffee. The way the caramelized pecans melt against the hot bread while the coffee cuts through the sweetness? Pure breakfast bliss.

For dessert (because yes, this absolutely counts as dessert), try these combos:

Vanilla ice cream – The classic! The cold creaminess against the warm bread creates magic. Bonus points if it starts melting into the nooks and crannies.
Whipped cream & berries – Lightly sweetened whipped cream and fresh raspberries make it feel fancy without any extra work.
Caramel drizzle – Because more caramel is always the right answer. I love using salted caramel for that sweet-salty kick.

Brunch is where this focaccia truly becomes the star of the table. Build a spread with:

Thick-cut bacon or sausage links (that salty crunch is perfect with the sweet topping)
Fresh fruit like sliced apples or pears—their freshness balances the richness
A big bowl of Greek yogurt with honey for those who want something lighter

Last tip? Don’t be shy about serving it straight from the pan—those sticky edges are what everyone fights over anyway. Just pass around forks and let people dig in!

Storing & Reheating

Here’s the thing about Sticky Pecan Focaccia—it’s best fresh, but with a few tricks, you can keep that just-baked magic going for days (if it lasts that long!). I’ve learned the hard way that how you store it makes all the difference between a sad, soggy mess and something that still makes your taste buds dance.

Room temp for short-term: If (big IF) you have leftovers, let the focaccia cool completely, then tuck it into an airtight container with a paper towel underneath to soak up any moisture. It’ll stay delicious for 2 days max—any longer and that caramel topping starts weeping. Pro tip? Warm slices for 10 seconds in the microwave before eating to bring back that fresh-baked feel.

Freezer for long-term love: Wrap individual slices tightly in plastic wrap, then foil to prevent freezer burn. They’ll keep for up to 3 months. When the craving hits, reheat straight from frozen—no thawing needed! Just pop slices on a baking sheet at 350°F for 8-10 minutes until the pecans get crackly again. The steam that puffs out when you bite in? Worth every second of the wait.

Reviving day-old focaccia: My favorite trick? Brush a tiny bit of melted butter on top before reheating in a 375°F oven for 5 minutes. It gives that topping a second life, making it taste like it just came out of the oven. Just watch it closely—those sugary edges can go from golden to burnt in a blink!

Honestly though? This stuff disappears so fast at my house, storage is rarely an issue. I once caught my nephew hiding a slice in his backpack “for later”—that’s when you know you’ve made something special!

Sticky Pecan Focaccia FAQs

After years of baking (and eating!) this focaccia, I’ve fielded every question imaginable from friends and family. Here are the answers to the ones that come up most often—consider this your troubleshooting bible for pecan-topped perfection!

Can I make this ahead?

Absolutely! The dough is your best friend for planning ahead. After the first rise, punch it down, wrap tightly in plastic, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temp for 30 minutes before pressing into the pan. Freezing? Even better—portion the risen dough, freeze for up to 3 months, then thaw overnight in the fridge. The topping? Mix that fresh right before baking for maximum crunch.

Why didn’t my dough rise?

Oh honey, I’ve been there—nothing sadder than flat dough! Usually it’s one of three culprits: 1) Your yeast was old (always check the expiration date!), 2) The water was too hot and killed the yeast (110°F is the sweet spot—think warm bathwater), or 3) Your rising spot was too cold. My trick? If your kitchen’s chilly, let the dough rise in the oven with just the light on—creates the perfect cozy microclimate.

Can I skip the nuts?

Of course! The brown sugar-cinnamon topping is delicious on its own (my nephew calls it “crack bread” because he can’t stop eating it). For nut-free crunch, try sprinkling rolled oats or sunflower seeds on top instead. Just know—without pecans, you’ll miss that buttery depth they add, but the focaccia will still disappear fast!

Help! My topping burned before the bread cooked through.

This happens to me when I get impatient and crank the oven too high. Next time, bake at 375°F and tent loosely with foil if the pecans darken too quickly. Another trick? Position your rack in the center of the oven—too close to the top and that sugar caramelizes faster than a marshmallow at a campfire!

Can I use instant yeast instead of active dry?

You bet! Swap it 1:1 but skip the initial proofing—just mix it right into the flour. The dough may rise faster, so keep an eye on it. My grandma swore by instant yeast, claiming it made her bread “lighter than a cloud.” (Though I think her magic touch had something to do with it too!)

Nutritional Information

Now, I’m no nutritionist—just a home cook who believes in balance (and the occasional indulgence!). These estimates give you a rough idea of what’s in each glorious slice, but remember: values vary based on your specific ingredients. That local honey or fancy butter you splurged on? It’ll change the numbers slightly. Here’s what my calculator spit out for a standard slice (about 1/8th of the pan):

Calories: 310 (worth every single one!)
Fat: 12g (those pecans and butter bring the richness)
Carbs: 45g (hello, fluffy bread and caramelized sugar)
Protein: 5g (thank you, hardworking flour and nuts)
Sugar: 15g (mostly from the brown sugar topping—no surprises there)

This isn’t health food, friends—it’s a celebration food. The kind you savor slowly with people you love. And if you’re counting macros or have dietary needs? Play with the recipe! Swap in sugar alternatives or nut butters—just know the texture might shift a bit.

Most importantly? Tag us on social media when you bake this! There’s nothing I love more than seeing your sticky pecan masterpieces and hearing how your crew devoured them. #PecanFocacciaMagic

Sticky Pecan Focaccia: 3 Genius Tricks for Perfectly Fluffy Bread Every Time