Fresh Milled Sticky Pecan Pie Pull-Apart Sourdough Focaccia
This fresh-milled sticky pecan pie pull-apart sourdough focaccia is a soft, buttery, sweet bread made with freshly milled hard white wheat flour, toasted pecans, and a gooey maple pecan caramel.
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Ingredients
For the Fresh-Milled Sourdough Brioche Dough
- 500 g freshly milled hard white wheat flour milled as finely as possible
- 310 g milk at cool room temperature, plus 5–20 g more if needed
- 100 g active sourdough starter 100% hydration
- 60 g granulated sugar
- 50 g unsalted butter softened
- 1 large egg
- 7 g fine sea salt
For the Pecan Pie Caramel
- 150 g light brown sugar
- 115 g unsalted butter
- 80 g maple syrup
- 60 g heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 180 g chopped pecans lightly toasted
Instructions
- Add the freshly milled flour, milk, sourdough starter, egg, sugar, and salt to a large bowl or the bowl of a stand mixer. Mix until no dry flour remains and a shaggy dough forms. Cover and let the dough rest for 20–30 minutes. After resting, check the consistency and mix in another 5–20 g of milk if the dough feels too firm.
- Mix on low speed while adding the softened butter one tablespoon at a time. Allow each piece to incorporate before adding the next. Once all the butter has been added, continue mixing for another 2–3 minutes until the dough becomes smooth and elastic. Cover and let it rest for another 30 minutes.
- Perform 2–3 sets of stretch and folds, about 30 minutes apart. After the final fold, cover the dough and let it continue fermenting until it has risen by about 30–50%. At 72°F (22°C), this usually takes 5–7 hours.
- Spread the chopped pecans on a baking sheet and toast them at 350°F (175°C) for 5–8 minutes, just until fragrant. You can also roast them in a cast iron skillet for a few minutes on medium. Set aside to cool slightly.
- In a small saucepan, combine the brown sugar, butter, maple syrup, heavy cream, cinnamon, and salt.Cook over medium heat, stirring frequently, until the butter has melted and the mixture is smooth and gently bubbling, about 3–4 minutes.Remove from the heat, stir in the vanilla, and let the caramel cool for about 10 minutes before folding in about 80% of the toasted pecan (we’re saving 20% for the final sprinkling!).
- Line a 9×13-inch baking dish with parchment paper.Spread about one-third of the pecan pie caramel over the bottom of the prepared pan.
- Tear off pieces of dough about 3–4 tablespoons in size, and then place them into the prepared pan, over the caramel.Cover and let the focaccia proof until it looks puffy and slightly jiggly, about 2–3 hours.
- Toward the end of the proof, preheat your oven to 400°F (200°C).Spoon the remaining pecan pie caramel over and between the dough pieces. Sprinkle the 20% of saved roasted pecans over it too. Dip your fingers into the focaccia a couple of times, focaccia style, to make sure some of the pecan pie caramel and pecans go into the dough.
- Bake for 24–30 minutes, rotating the pan halfway through baking, until the focaccia is deep golden brown and the caramel is bubbling around the edges.If the top begins browning too quickly, loosely tent it with foil for the final few minutes.Let the focaccia cool in the pan for 10–15 minutes before serving. This gives the caramel a chance to thicken while staying perfectly gooey.Serve warm.
Notes
- Mill the flour as finely as possible for the softest crumb.
- Freshly milled flour continues absorbing liquid during the initial rest, so wait before deciding whether to add more milk.
- Toasting the pecans adds extra flavor and keeps them crisp after baking.
- Let the caramel cool slightly before layering it into the dough. If it's too hot, it will become runny and make assembling more difficult.
- Lightly coating the dough pieces in butter helps keep the pull-apart layers soft while allowing the pecan pie caramel to shine.
- Layering caramel throughout the focaccia ensures every pull-apart piece is coated with buttery, sticky pecan goodness.
- Overnight after bulk fermentation: Cover the dough and refrigerate it for up to 24 hours. Let it sit at room temperature for 30–60 minutes before assembling.
- Overnight after assembly: Assemble the focaccia, cover, and refrigerate overnight. The next day, let it proof at room temperature until puffy before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm individual pieces for 15–20 seconds before serving to soften the caramel.
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Nutrition
Calories: 333kcal | Carbohydrates: 27g | Protein: 3g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 297mg | Potassium: 146mg | Fiber: 2g | Sugar: 23g | Vitamin A: 487IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 1mg
