Sticky Pecan Sourdough Focaccia

4.59 from 91 votes

This Sticky Pecan Sourdough Focaccia is ooey, gooey and insanely delicious. Reminiscent of sticky buns, this easy sourdough focaccia recipe is filled with a buttery, cinnamon sugar swirl and topped with a sticky, caramelized maple pecan mixture.

Prep Time25

Cook Time25

Rise Time7

Total Time7 50

Course: Bread

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Sourdough Focaccia

400 grams water, warm 1 ⅔ cup
150 grams sourdough starter heaping ½ cup
10 grams salt 1 ½ teaspoon
500 grams bread flour 3 ⅔ cups
50 grams brown sugar ¼ cup

Cinnamon Sugar Filling

30 grams butter 2 Tablespoons
110 grams brown sugar ½ cup
8 grams cinnamon 1 Tablespoon

Sticky Pecan Topping

113 grams butter ½ cup
30 grams maple syrup 2 Tablespoons
220 grams brown sugar ¾ cup
110 grams pecans, chopped 1 cup

Instructions

Mix all the dough ingredients dough together in straight edge container until a shaggy dough is formed. Let sit in a warm spot covered for about 30 minutes. I like to cover with a lid or dinner plate instead of a tea towel so that the dough doesn’t dry out.
400 grams water, warm, 150 grams sourdough starter, 10 grams salt, 500 grams bread flour, 50 grams brown sugar
Perform 2-3 sets of stretch and folds to develop the dough with at least a 30 minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time to complete one set.
Continue to let the dough rise for bulk fermentation untilit is risen 50% and is jiggly with bubbles forming around the sides of the bowl. With dough in the mid 70’s ℉, the first rise will take about 4-5 hours total, including the stretch and folds.
Mix together brown sugar and cinnamon.
110 grams brown sugar, 8 grams cinnamon
Melt 2 Tablespoons of butter and pour into a greased 9x13-inch metal pan. Dump the dough into the pan and coat both sides with butter. Spread the dough out to fit the pan.
Sprinkle the cinnamon sugar mixture on the dough. Fold the top of the dough down to about the halfway point. Then, fold the bottom half of the dough up to meet the top, creating a trifold. Rotate the dough 90 degrees so that the longer section aligns with the length of the pan.
Let it rise another hour or two covered in a warm spot until it has risen well and is puffy.
Melt the butter for the topping and mix with sugar and maple syrup. Then mix in chopped pecans.
113 grams butter, 30 grams maple syrup, 220 grams brown sugar, 110 grams pecans, chopped
Pour the topping on the risen focaccia dough. Using the tips of your fingers press into the dough creating dimples throughout.
Bake in the oven at 425 degrees Fahrenheit for 30 minutes. If the top is getting too brown on top add aluminum foil the last few minutes. Let cool on a cooling rack.

Notes

Let the dough get puffy and rise fully. Baking it too early will result in a denser focaccia.
To speed up the process, find a warmer spot for the dough to rise, and be sure to use warm water when mixing the dough.
If you want to bake the next day, after the first rise place the dough in the fridge. Then, let it come to room temperature in a greased 9x13" pan and let it get puffy before baking as directed.
Based on the feedback below the topping has been reduced from 3/4 cup butter, 1 cup brown sugar, and 1/4 cup maple syrup.
Recipe updated 5/9/25 to melt the butter with the brown sugar and maple syrup to pour on top instead of adding it in clumps.

Nutrition