Ingredients
Scale
- All-purpose flour 3 1/2 cups
- Active dry yeast 2 1/4 teaspoons
- Warm water 1 1/2 cups
- Olive oil 1/4 cup, plus more for drizzling
- Brown sugar 1/2 cup, packed
- Maple syrup 1/4 cup
- Pecan halves 1 1/2 cups
- Salt 1 teaspoon
Instructions
- Step 1: In a large bowl, combine the warm water and yeast. Let stand for 5 minutes until foamy. Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture and stir until a shaggy dough forms.
- Step 2: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 3: While the dough is rising, prepare the pecan topping. In a small saucepan, combine the brown sugar, maple syrup, and 2 tablespoons of olive oil. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth. Remove from heat and stir in the pecan halves.
- Step 4: Preheat oven to 400°F (200°C). Grease a 9×13 inch baking pan with olive oil. Gently deflate the dough and press it evenly into the prepared pan. Using your fingers, create dimples all over the surface of the dough.
- Step 5: Pour the pecan topping evenly over the dough, making sure to fill the dimples. Drizzle with additional olive oil.
- Step 6: Bake for 20-25 minutes, or until golden brown and the topping is bubbly. Let cool slightly before slicing and serving.
Notes
- Store leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Reheat slices in a warm oven or toaster oven to restore the crisp edges and gooey topping.
- Serve warm with a scoop of vanilla ice cream or a dollop of mascarpone cheese for an extra indulgent treat.
- For an even richer flavor, toast the pecan halves lightly before adding them to the brown sugar mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American