Description
Soft, airy homemade focaccia layered with buttery cinnamon-brown sugar filling, toasted pecans, and pure maple syrup. Finished with sweet maple icing and flaky salt, this sweet focaccia bread is perfect for fall baking, Thanksgiving brunch, or holiday breakfasts.
Ingredients
Ingredients
Focaccia Dough
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1½ cups (360 ml) warm water, approximately 110°F
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2 teaspoons (6 g) instant or active dry yeast
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1 teaspoon granulated sugar
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3¼ cups (423 g) bread flour
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1 tablespoon extra virgin olive oil
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1 tablespoon olive oil for the pan
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2 teaspoons coarse salt
Maple-Pecan Filling and Topping
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4 tablespoons (56 g) unsalted butter
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2 tablespoons (40 g) pure maple syrup
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6 tablespoons (75 g) packed brown sugar
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1 teaspoon ground cinnamon
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Pinch of salt
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½ cup (60 g) chopped toasted pecans
Maple Icing
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2 tablespoons (28 g) unsalted butter
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¼ cup (80 g) pure maple syrup
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1 cup (112 g) sifted confectioners' sugar
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Pinch of salt
Finishing
- Flaky salt, for sprinkling
Instructions
Brush a 9 × 13-inch baking pan with olive oil. Transfer the chilled dough into the pan and gently stretch toward the corners. Rest for 15–60 minutes until relaxed.
4. Prepare the Maple-Pecan Filling
Gently melt butter with maple syrup in a saucepan. Separately combine brown sugar, cinnamon, and salt. Have toasted pecans ready.
5. Add the Filling
Brush half the maple-butter mixture over the dough. Sprinkle with two-thirds of the cinnamon sugar and distribute the pecans evenly. Reserve the remaining mixtures.
6. Fold the Dough
Fold one short end toward the center, then fold the opposite end over it. Turn the dough 90 degrees and gently stretch it back toward the pan's corners.
7. Let the Dough Rise
Cover and allow to rise at room temperature for approximately 1 hour, or until visibly puffy and bubbly.
8. Dimple and Bake
Preheat oven to 350°F (175°C). Drizzle the remaining maple-butter mixture over the dough and sprinkle with the reserved cinnamon sugar. Gently dimple with oiled fingertips. Bake for 20–25 minutes until golden and baked through.
9. Make the Maple Icing
Melt butter with maple syrup over low heat. Whisk in sifted confectioners' sugar and salt until smooth. Drizzle over warm focaccia, finish with flaky salt, and cool slightly before cutting into 12–16 squares.
Notes
The 14-hour prep time includes the overnight refrigeration and rising periods, not 14 hours of active preparation.
- Prep Time: 14 hours (includes resting and rising) -
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian