Sticky Pecan Sourdough Focaccia

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: 25 minutes

Cook: 25 minutes

Rise Time: 7 hours

Total Time: 7 hours 50 minutes

Servings: 12 servings

 

 

Equipment

• 9 x 13 inch pan

• 2-quart container

 

Ingredients


Sourdough Focaccia

• 400g warm water (1 ⅔ cups)

• 150g sourdough starter (heaping ½ cup)

• 10g salt (1 ½ tsp)

• 500g bread flour (3 ⅔ cups)

• 50g brown sugar (¼ cup)


Cinnamon Sugar Filling

• 30g butter (2 tbsp)

• 110g brown sugar (½ cup)

• 8g cinnamon (1 tbsp)


Sticky Pecan Topping

• 113g butter (½ cup)

• 30g maple syrup (2 tbsp)

• 220g brown sugar (¾ cup)

• 110g chopped pecans (1 cup)

 

 

Instructions

 

  1. Make the Dough

    Combine water, starter, salt, bread flour, and brown sugar in a straight-edged container until shaggy. Cover and let sit 30 minutes.

  2. Stretch and Fold

    Do 2–3 sets of stretch and folds, resting 30 minutes between. Stretch one side of the dough up and fold over; repeat all around the bowl.

  3. Bulk Fermentation

    Let dough rise until increased by ~50%, bubbly, and jiggly — typically 4–5 hours total at ~75°F.

  4. Prepare the Filling

    Mix brown sugar and cinnamon. Melt 2 tbsp butter and pour into greased 9x13” metal pan.

  5. Incorporate the Filling

    Sprinkle cinnamon sugar on the dough. Fold the top down halfway, then bottom up to meet it (like a trifold). Rotate 90° to fit pan length.

  6. Second Rise

    Let dough rise again in a warm spot for 1–2 hours until visibly puffy.

  7. Make Topping

    Melt butter, then mix with maple syrup and brown sugar. Stir in chopped pecans.

  8. Add Topping & Dimple

    Pour topping over dough. Dimple with fingers.

  9. Bake

    Bake at 425°F for 30 minutes. If browning too quickly, tent with foil for last few minutes. Cool on rack.

 

 

 

Notes

• Allow dough to rise fully for the fluffiest texture.

• Use warm water and a warm proofing spot to speed up rise time.

• To bake the next day: refrigerate after first rise, then bring to room temp and proof in the pan before baking.

• Topping amount was reduced from earlier version for better balance.

• Recipe updated 5/9/25 to include pouring melted topping instead of clumping.

 

 

Nutrition (per slice)

Calories: 439 kcal

Carbs: 67g • Protein: 6g • Fat: 17g

Sat Fat: 7g • Sugar: 33g • Fiber: 2g

Cholesterol: 26mg • Sodium: 411mg • Iron: 1mg