Ingredients
- All-purpose flour: 3 1/2 cups
- Active dry yeast: 2 1/4 teaspoons
- Warm water: 1 1/2 cups
- Olive oil: 1/2 cup, plus more for drizzling
- Honey: 1/4 cup
- Salt: 2 teaspoons
- Pecan halves: 1 cup
- Brown sugar: 1/2 cup
Instructions
- Step 1: In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy. Add honey, salt, and 1/4 cup olive oil. Gradually add flour, mixing until a shaggy dough forms.
- Step 2: Turn dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 3: Preheat oven to 400°F (200°C). Grease a 9×13 inch baking pan with olive oil.
- Step 4: Gently punch down the dough and transfer it to the prepared pan. Using your fingers, press dimples all over the surface of the dough. Drizzle generously with remaining 1/4 cup olive oil.
- Step 5: Sprinkle brown sugar and pecan halves evenly over the focaccia.
- Step 6: Bake for 20-25 minutes, or until golden brown. Let cool slightly before slicing and serving.
Notes
- Store cooled focaccia in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- To revive day-old focaccia, warm it in a low oven (300°F/150°C) for about 5-10 minutes until softened and fragrant.
- Serve warm slices of this sticky pecan focaccia with a scoop of vanilla ice cream for a delightful dessert.
- Don't be shy with the dimples – they create those wonderful pockets where the olive oil, brown sugar, and pecans can pool and caramelize.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American