Introduction to Sticky Pecan Focaccia Bread
Welcome to the delicious world of Sticky Pecan Focaccia Bread! If you’re anything like me, life can get busy. We often juggle work, family, and everything in between. That’s why this recipe is a true gem! It’s perfect for a quick solution on hectic days or a delightful treat to impress your loved ones. With its sweet, sticky topping and soft, fluffy bread, you’ll instantly create a moment of bliss at your dinner table. Let’s embark on this culinary adventure together—it’s easier than you might think!
Why You’ll Love This Sticky Pecan Focaccia Bread
This Sticky Pecan Focaccia Bread is simply irresistible! It’s incredibly easy to make, even for busy moms and professionals like us. The aroma alone will make your kitchen feel warm and inviting. Plus, it has a delightful combination of flavors—sweet, nutty, and buttery—that will have everyone reaching for seconds. And let’s be honest, who can resist a slice of freshly baked bread? It’s pure comfort and joy on a plate!
Ingredients for Sticky Pecan Focaccia Bread
Gathering the right ingredients is the first step on our journey to making this delightful Sticky Pecan Focaccia Bread. Each component plays a unique role, setting the stage for flavors that dance on your palate. Here’s what you’ll need:
- All-purpose flour: This forms the backbone of our bread, providing structure and a chewy texture. It’s versatile and perfect for baking.
- Active dry yeast: Vital for that fluffy rise, yeast transforms our dough from dense to heavenly. Just a hint of sugar helps wake it up!
- Warm water: The cozy embrace of warm water activates the yeast. Just ensure it’s not too hot; we don’t want to scorch our little helpers!
- Olive oil: This adds moisture and richness to the dough. Plus, it helps achieve that glorious golden crust.
- Sugar: Just a touch to balance the savory and enhance the yeast’s magic. It differs from the sweet topping we’ll add.
- Salt: A crucial ingredient for flavor; it enhances the taste of the bread. It also strengthens the dough, ensuring a great texture.
- Pecans: The stars of our topping! Their nutty crunch paired with caramelized sweetness creates a fabulous finish.
- Brown sugar: Rich and molasses-like, it brings depth to our topping, melting beautifully into the pecans.
- Butter: This adds a luscious layer of flavor to our topping, creating that sticky goodness we crave.
- Vanilla extract: A dash of vanilla elevates the sweetness, adding a lovely aroma that will fill your kitchen with warmth.
You can find the exact quantities of these ingredients at the bottom of the article, ready for printing. Happy prepping!
How to Make Sticky Pecan Focaccia Bread
Now comes the fun part: making your Sticky Pecan Focaccia Bread! I promise, you don’t need to be a master baker to nail this recipe. Just follow these simple steps, and you’ll have a scrumptious loaf that will delight everyone around your table.
Step 1: Prepare the Yeast Mixture
Start by dissolving the active dry yeast with a pinch of sugar in warm water. It’s like waking a sleeping giant! Let it sit for about 5–10 minutes until it becomes foamy. This indicates that your yeast is alive and kicking, ready to work its magic on the dough. The foamy yeast is crucial; it helps the dough rise and ensures that your focaccia turns out wonderfully fluffy.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the all-purpose flour and salt. This is where the base of your Sticky Pecan Focaccia Bread is created. Now, stir in the yeast mixture along with the olive oil. Use a spoon or your hands to mix until it all comes together into a somewhat sticky dough. Don’t worry if it feels a little wet; this is a good thing!
Step 3: Knead the Dough
Transfer the dough to a floured surface. Here’s where the fun part begins! Knead it gently for about 8–10 minutes until it becomes smooth and elastic. While kneading, you want to incorporate air into the dough. It should feel soft, a little tacky but not overly sticky. Picture yourself giving it a good massage—this creates the perfect texture for your focaccia!
Step 4: First Rise
Now, place your dough in a lightly oiled bowl. Cover it with a damp cloth and let it rise in a warm area for 60–90 minutes. You’re looking for it to double in size, which is like watching a glorious transformation unfold! This time allows the yeast to do its magic, creating that perfect fluffy base.
Step 5: Shape the Dough
Once your dough has risen, it’s time to shape it. Gently turn it out onto an oiled baking sheet or focaccia pan. Carefully stretch it to fit the pan’s dimensions without tearing it. Think of it like gently coaxing a sleepy pet out of its cozy nook—take your time! Aim for an even thickness across the dough.
Step 6: Create Dimples and Second Rise
Using your fingertips, create deep dimples across the surface of the dough. This isn’t just for decoration; these dimples will help hold the delicious pecan topping later on! Cover the dough again and let it rise for another 30-45 minutes. During this time, it’ll puff up even more, looking oh-so inviting!
Step 7: Prepare the Pecan Topping
While the dough is rising, let’s prepare that irresistible pecan topping! Melt the butter in a small saucepan over medium heat, then add in the brown sugar and vanilla extract. Stir until everything is smooth and bubbling. Remove it from heat and fold in the chopped pecans. This delicious mixture will create a sticky, sweet layer that’s hard to resist!
Step 8: Bake the Focaccia
Your oven should be preheated to 190°C (375°F). Bake the focaccia base for about 20 minutes, or until it’s lightly golden brown. Remove it from the oven and immediately spread the warm pecan mixture over the top. If you’re feeling adventurous, don’t skimp on that sticky goodness! Return it to the oven for another 8–10 minutes, allowing the topping to caramelize beautifully.
Step 9: Cool and Slice
Make sure to allow the Sticky Pecan Focaccia Bread to cool for at least 10 minutes before cutting. This step is crucial; it helps maintain clean layers and optimal texture. Use a serrated knife and cut it into 12 slices. The moment you slice into that focaccia, you’ll be met with a delicious aroma that will make your heart sing!
Tips for Success
- Use fresh yeast for best results; old yeast may not rise properly.
- Don’t rush the rising times; patience is key for a fluffy bread.
- If the dough feels too sticky, lightly flour your hands when shaping.
- For a crispier crust, place a pan of water in the oven while baking.
- Experiment with toppings—try adding rosemary or sea salt for a savory twist!
Equipment Needed
- Mixing bowl: A large bowl for mixing dough; a smaller bowl for the yeast is handy too.
- Baking sheet or focaccia pan: Any flat surface works; a pizza stone is a great alternative.
- Floured surface: Your countertop will do fine; just make sure to sprinkle some flour!
- Measuring cups and spoons: For accurate ingredient measurements; a kitchen scale is also useful.
- Kitchen towel: To cover the dough while it rises, keeping it cozy and warm.
Variations
- Nutty Delight: Swap pecans for walnuts or almonds for a different nutty flavor profile.
- Sweet Spice: Add a pinch of cinnamon or nutmeg to the dough for a warm, aromatic twist.
- Herb-Infused: Mix fresh rosemary or thyme into the dough for an aromatic savory focaccia.
- Dried Fruits: Fold in some chopped dried cherries or cranberries for a sweet surprise!
- Gluten-Free Version: Use a gluten-free flour blend to cater to gluten sensitivities, but ensure to check the yeast suitability.
Serving Suggestions
- Pair your Sticky Pecan Focaccia Bread with a light salad for a refreshing contrast.
- Enjoy it as a side with roasted meats or grilled vegetables for a delightful meal.
- Serve warm alongside a cup of herbal tea for a cozy afternoon treat.
- For brunch, add a dollop of cream cheese or a spreadable fruit preserve.
FAQs about Sticky Pecan Focaccia Bread
Can I use a different type of sugar?
Absolutely! While brown sugar gives a rich flavor, you can substitute it with white sugar or coconut sugar. However, it might alter the depth of sweetness slightly.
How do I store leftover Sticky Pecan Focaccia Bread?
To keep your focaccia fresh, store it in an airtight container at room temperature. It should stay delicious for up to 3 days. If you have more leftovers, you can freeze slices for up to a month!
Can I make Sticky Pecan Focaccia Bread ahead of time?
Yes! You can prepare the dough and let it rise in the refrigerator overnight. Just bring it back to room temperature before shaping and following the remaining steps. This saves time and gives a wonderful flavor!
What can I serve with Sticky Pecan Focaccia Bread?
This focaccia pairs wonderfully with a side salad, soups, or even as a sandwich base! Its versatility makes it a great addition to various meals.
Is it okay to use whole wheat flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for added nutrition. Just keep in mind, the texture may be a bit denser, but still delicious!
Final Thoughts
Baking Sticky Pecan Focaccia Bread is more than just a culinary task; it’s a joyful experience that fills your kitchen with warmth and tantalizing aromas. The pleasure of pulling apart that fluffy bread, revealing layers imbued with sweet, crunchy pecans, creates moments that linger long after slicing. Whether you share it with loved ones or savor it during a quiet moment, this bread brings happiness to your table. Embrace the process, enjoy the creativity, and let this delightful recipe become a cherished favorite in your home. Trust me, every slice holds a story waiting to be savored!
Print
Sticky Pecan Focaccia Bread: A Blissful Recipe Delight!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Sticky Pecan Focaccia Bread recipe that combines sweet and nutty flavors with a soft, airy base.
Ingredients
- 440 g all-purpose flour
- 7 g active dry yeast
- 240 ml warm water (43°C)
- 80 ml olive oil, plus extra for greasing
- 13 g sugar
- 5 g salt
- 65 g pecans, chopped
- 90 g brown sugar, packed
- 60 g butter
- 5 ml vanilla extract
Instructions
- Dissolve active dry yeast and 13 g sugar in 240 ml warm water. Allow to stand for 5–10 minutes until foamy.
- In a large bowl, mix flour, salt, and remaining sugar. Add the yeast mixture and 80 ml olive oil. Stir until a sticky dough forms.
- Transfer dough to a floured surface and knead gently for 8–10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for 60–90 minutes until doubled in size.
- Oil a baking sheet or focaccia pan generously. Turn out dough and gently stretch it to fit the pan’s dimensions.
- Use fingertips to create deep dimples across the surface. Cover the dough and let rise again for 30–45 minutes.
- Melt butter in a small saucepan over medium heat. Stir in brown sugar and vanilla extract. Cook until smooth and bubbling.
- Remove from heat and fold in chopped pecans evenly.
- Preheat oven to 190°C. Bake focaccia base for 20 minutes or until golden brown.
- Remove focaccia from oven and immediately distribute the pecan mixture over the hot surface.
- Return to oven for a further 8–10 minutes until the topping is caramelized and set.
- Allow to cool for at least 10 minutes before cutting into 12 slices to maintain clean layers and optimal texture.
Notes
- Ensure the water temperature is correct for yeast activation.
- For a richer flavor, use high-quality butter and olive oil.
- Make sure not to overbake the topping to prevent it from burning.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
