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Sticky Pecan Focaccia

Sticky Pecan Focaccia: Your New Favorite Sweet Treat

Sticky Pecan Focaccia is a versatile and delightful dessert that combines sweet and nutty flavors with a soft, airy bread base.
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Prep Time 15 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 teaspoons active dry yeast Ensure freshness
  • 1 cup warm water About 110°F
  • 1 tablespoon sugar Balances yeast activity
  • 4 cups all-purpose flour Can substitute with gluten-free flour
  • 1 teaspoon salt Enhances flavor
  • 1/4 cup olive oil Coconut oil can be used for vegan
For the Topping
  • 3/4 cup brown sugar Coconut sugar is a less refined option
  • 1/4 cup butter Or coconut oil for vegan
  • 1 teaspoon vanilla extract Optional but recommended
  • 1 cup chopped pecans Can substitute with walnuts or hazelnuts
  • to taste flaky sea salt Sprinkle for contrast

Equipment

  • Mixing bowl
  • Baking sheet
  • small saucepan

Method
 

Preparation Steps
  1. Dissolve the yeast and sugar in warm water, let sit until frothy.
  2. Combine flour and salt in a bowl, create a well, add yeast mixture and olive oil, stir to form dough.
  3. Knead dough for 8-10 minutes until smooth and elastic.
  4. Grease a bowl with olive oil and let dough rise covered for 1 to 1.5 hours.
  5. Oil a baking sheet, stretch the dough onto it, let it rise again for 30-45 minutes.
  6. Melt butter, mix in brown sugar and vanilla, fold in pecans.
  7. Preheat oven to 375°F and bake focaccia for 20 minutes.
  8. Spoon pecan topping over the focaccia and return to the oven for an additional 8-10 minutes.
  9. Cool for 10 minutes before slicing and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Allow the focaccia to cool slightly before slicing for cleaner cuts. Store leftovers in an airtight container for up to 2 days.

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