Salted Maple Pecan Focaccia

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Whisk the warm water, yeast and sugar in a large bowl, cover and let sit for 10 minutes.
2. Add the flour, 1 Tablespoon olive oil and salt, and mix with a silicone spatula until combined. The dough will be sticky and wet.
3. Cover and rest at room temperature for at least 15 minutes and up to 1 hour.
4. Fold the dough 8 times: lift the dough at the 12 o'clock side, stretch it up and fold it down toward 6 o'clock, then turn the bowl 90 degrees and repeat, going around the bowl twice. Use an oiled spatula or lightly oiled hand.
5. Cover and refrigerate for at least 12 hours or up to 48 hours.
6. Brush 1 Tablespoon olive oil over the bottom and up the sides of a 9×13-inch pan. Transfer the dough into the pan and gently press it toward the corners with lightly oiled fingers. It will not reach the corners yet.
7. Cover loosely and rest at room temperature for at least 15 minutes and up to 1 hour.
8. Melt the butter with the maple syrup and whisk. Set aside to cool slightly. In a small bowl, mix the brown sugar, cinnamon and a pinch of salt.
9. Press the dough toward the corners again. Drizzle about half the maple-butter over the dough, leaving a 1-inch border. Sprinkle about 2/3 of the cinnamon-sugar evenly over it, then add all the pecans. Keep the rest of the maple-butter and cinnamon-sugar for topping.
10. Fold one short end toward the center, fold the opposite end over it like a letter, turn the dough 90 degrees and press it toward the corners.
11. Cover and let rise at room temperature until puffy and bubbly, about 1 hour or longer. During the last 15 minutes, preheat the oven to 425°F (218°C).
12. Reheat the reserved maple-butter until pourable and drizzle over the dough. Sprinkle the remaining cinnamon-sugar on top. Press your fingertips into the surface to make dimples, stretching the dough to fill the pan.
13. Bake for 18–22 minutes until deeply golden and baked through. It is done when an instant-read thermometer in the center reads 200–210°F (93–99°C).
14. Cool in the pan for at least 30 minutes before slicing.
15. Melt the butter with the maple syrup over low heat in a small saucepan, stirring occasionally. Off the heat, whisk in the sifted confectioners' sugar and salt. Taste, drizzle over the focaccia, sprinkle with flaky sea salt, then slice and serve.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

Brown sugarPecan