This salted maple pecan focaccia brings together the texture of chewy, olive-oil-rich focaccia with the flavor of maple pecan sticky buns. The dough is soft and airy, the center is filled with a buttery maple brown sugar pecan filling, and the top gets a generous drizzle of salted maple icing. (The same we use on maple brown sugar cookies!) Making this bread is a 2-day process, but most of the work is hands off while the dough rests.
Today we’re combining focaccia’s signature chewy texture with crunchy pecans and a buttery maple brown sugar filling. This is a sweet twist on a traditionally savory bread!
If you love homemade bread but don’t want to fuss with kneading dough, this is a great recipe to try. Focaccia dough is wonderfully forgiving, and most of the “work” happens while the dough rests.
What Is Maple Pecan–Filled Focaccia?
While we typically think of focaccia as a savory bread, like this garlic rosemary herb focaccia, there is absolutely no reason it can’t be made as a sweet bread.
This recipe starts with the same type of dough you’d use for traditional focaccia. The difference is the maple-pecan brown sugar goodness baked right into the center… kind of like a filled danish you’d find in a bakery’s pastry case.
(In fact, one taste tester said it tastes like a filled danish!)
The dough is pressed into a pan, filled, folded, and then generously dimpled with your fingertips before baking. The result is soft and chewy bread with crisp, golden edges and pockets of gooey maple pecan filling throughout.
Why You’ll Love This Salted Maple Pecan Focaccia
- Soft and chewy: A high-hydration dough gives focaccia its signature airy, chewy texture.
- Buttery maple pecan filling: Brown sugar, maple syrup, cinnamon, and toasted pecans make the center taste like your favorite maple pecan sticky bun or filled danish.
- No mixer or kneading required: You can mix the simple dough by hand.
- Make-ahead friendly: The dough rises slowly in the refrigerator overnight.
- Perfect for sharing: Makes a generous batch for breakfast, brunch, or dessert.
Ingredients You Need
You need a few simple ingredients for the dough, plus a handful of flavorful additions for the filling. The dough is nearly the same as the foccacia recipe in my cookbook, Sally’s Baking 101.
- Warm water: Aim for a water temperature between 100–110°F. Too hot and it could kill the yeast.
- Yeast: You can use either instant or active dry yeast. You need just 2 teaspoons (6g) of yeast, so slightly less than 1 full packet.
- Sugar: A teaspoon of sugar feeds the yeast and gets it working.
- Salt: For the best flavor, I strongly recommend using coarse salt in this dough.
- Bread flour: Bread flour, with its higher protein content, gives the focaccia enough structure to hold the filling. It also helps provide focaccia’s characteristic chewy texture.
- Olive oil: A key ingredient in focaccia. It adds flavor and helps create those crisp, golden edges.
- Maple syrup: Use pure maple syrup; either Grade A or Grade B works.
- Brown sugar: Brown sugar adds extra sweetness and flavor to the filling.
- Cinnamon: Just enough to make the filling taste warm and cozy without overpowering the maple.
- Pecans: Toast them first if you have the time (it takes less than 10 minutes). Toasting brings out their flavor and keeps them crunchy inside the soft filling.
Today’s dough is very similar to this artisan bread dough (one of my go-to recipes). To turn it into a sweet focaccia, we add a bit of sugar and olive oil.
Day 1: Start the Focaccia Dough
Combine the warm water, yeast, and sugar in a large bowl, cover, and let it sit for about 10 minutes. Then, add the flour, olive oil, and salt, and stir until everything comes together into a sticky dough with no dry spots. And yes, the dough is supposed to be this sticky! (Something I embraced at a Bread 101 cooking class I took last month.)
Cover the bowl and let the dough rest for at least 15 minutes.
No Kneading, Just Stretch & Fold
Focaccia is made from a high-hydration (aka very wet) dough, which helps create the open, airy crumb we love. Because this dough is so sticky, you’ll use a gentle stretch-and-fold method instead of kneading it.
- Here’s how to stretch and fold dough: Lightly oil your hand or a silicone spatula. Lift one side of the dough, stretch it up, and fold it over the center. Turn the bowl and repeat until you’ve gone around the bowl twice, for a total of 8 folds.
Cover the bowl and refrigerate the dough for at least 12 hours (or up to 48). A long rest develops more flavor.
Now let’s fast forward to tomorrow… Everyone nice and rested? Good!
Day 2: Fill the Maple Pecan Focaccia
Generously grease a 9×13-inch baking pan with olive oil and pour the dough into the pan. With oiled fingers, gently stretch it toward the sides. Look how bubbly this dough is:
As you’re stretching it to fit the pan, don’t worry if it doesn’t reach the corners yet. Cover the pan and let the dough rest for at least 15 minutes while you make the filling. (The dough will be much more flexible after this brief rest.)
Melt the butter and whisk it with the maple syrup. Mix together the brown sugar, cinnamon, and salt, and chop the pecans. Gently stretch the dough again; it should reach the corners more easily now.
Drizzle some of the maple-butter mixture over the dough. Sprinkle with about half of the cinnamon sugar, followed by all of the pecans:
Fold both ends of the dough toward the middle to enclose the filling. Turn the dough 90 degrees in the pan and gently press it toward the sides.
Cover and let it rest for at least 1 hour.
The Fun Part: Dimple the Dough
Warm the remaining maple-butter mixture until it’s pourable, then drizzle it over the dough and sprinkle with the remaining cinnamon sugar.
Use your fingertips to gently press dimples all over the surface. If you’ve ever made focaccia before, you know this is the best part! Be a little gentler than you would be with plain focaccia since there’s filling underneath.
Bake until the top is deeply golden. Let it cool for at least 30 minutes before slicing, otherwise the filling will be very hot.
For a salted maple finish, drizzle the focaccia with maple icing and sprinkle with flaky sea salt. This is one of my very favorite icings. It’s from these maple brown sugar cookies, and I love finding new ways to enjoy it! I love it on these maple oat pecan scones, too!
Can I Make This Focaccia Overnight?
Yes. This is one of my favorite ways to make focaccia. A long rest time and slow rise in the refrigerator develops the best flavor.
After mixing the dough and doing the stretch-and-fold, cover the bowl tightly and place it in the refrigerator for 12–48 hours.
What to Serve With Maple Pecan Focaccia
This bread is delicious warm with a cup of coffee, but it’s also a fun addition to a brunch spread. Serve it alongside:
- Scrambled eggs, an omelet, or quiche
- Bacon or maple chicken breakfast sausage
- Yogurt and granola
- Fresh fruit
Or skip the brunch menu altogether and serve for dessert.
We had fun testing and baking this one! The combo of chewy, airy focaccia bread, buttery maple brown sugar, crunchy pecans, and crisp golden edges is such a fun twist on traditional focaccia. It’s the kind of bread that makes you want to tear off “just one more piece…” 😉
Salted Maple Pecan Focaccia Tools
Pastry Brush
Salted Maple Pecan Focaccia
- Prep Time: 14 hours
- Cook Time: 20 minutes
- Total Time: 14 hours 20 minutes
- Yield: serves 12-16
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This salted maple pecan focaccia is soft and chewy with crisp edges and a buttery maple brown sugar pecan filling. Finish it with maple icing and a sprinkle of flaky salt. The dough rests overnight, but most of the time is hands off. Be sure to read through the recipe before starting.
Ingredients
Dough
- 1 and 1/2 cups (360g/ml) warm water (110°F/43°C)
- 2 teaspoons (6g) instant or active dry yeast
- 1 teaspoon granulated sugar
- 3 and 1/4 cups (423g) bread flour (weigh it for accuracy)
- 1 Tablespoon extra-virgin olive oil, plus 1 Tablespoon for the pan
- 2 teaspoons coarse salt
Filling & Topping
- 4 Tablespoons (56g) unsalted butter
- 2 Tablespoons (40g/30ml) pure maple syrup
- 6 Tablespoons (75g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- pinch of salt
- 1/2 cup (60g) chopped pecans, toasted (see Note)
Maple Icing
- 2 Tablespoons (28g) unsalted butter
- 1/4 cup (80g/60ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- pinch of salt
- flaky sea salt, for topping
Instructions
- Make the dough: In a large bowl, whisk together the warm water, yeast, and sugar. Cover the bowl and let sit for 10 minutes to dissolve the yeast. Add the flour, 1 Tablespoon of olive oil, and salt. Gently mix with a silicone spatula until combined. The dough should be sticky and wet. Cover the bowl and let the dough rest for at least 15 minutes and up to 1 hour at room temperature.
- Stretch and fold: Visualize a clock on top of your dough. You’ll be folding it at the 12 o’clock mark. With an olive oil-greased spatula or lightly oiled hand, lift up the dough at 12 o’clock and gently stretch it up and pull it toward the opposite side of the bowl (6 o’clock), folding it down over the dough. Turn the bowl 90 degrees and repeat. Do this until you’ve gone around the bowl twice, for a total of 8 folds. Cover the bowl and place it in the refrigerator for at least 12 hours or up to 48 hours.
- Prepare the pan: Brush 1 Tablespoon of olive oil all over the bottom and up the sides of a 9×13-inch baking pan. Transfer the dough into the prepared pan. With lightly oiled fingers, gently press the dough toward the corners of the pan. It won’t stretch all the way to the corners yet; that’s expected. Lightly cover the pan and let the dough rest for at least 15 minutes and up to 1 hour at room temperature.
- Make the filling: Melt the butter with the maple syrup, and whisk to combine. Set aside to slightly cool. In a small bowl, mix together the brown sugar, cinnamon, and a pinch of salt.
- Fill the focaccia: With lightly oiled fingers, gently press the dough toward the corners of the pan. It should stretch out a little easier now. Drizzle about half of the maple-butter mixture over the top of the dough, leaving a 1-inch border around the edges. Sprinkle about 2/3 of the cinnamon-sugar mixture evenly over the top, followed by all of the pecans. Reserve the remaining maple-butter and cinnamon-sugar for topping in step 8.
- Finish shaping: Fold one short end of the dough toward the center, then fold the opposite end over it, like folding a letter. Turn the filled dough 90 degrees in the pan and gently press it toward the corners of the pan. Don’t worry if it doesn’t fill the pan yet.
- Final Rise: Cover and allow to rise at room temperature until noticeably puffy and bubbly, about 1 hour or longer if needed. During the last 15 minutes, preheat the oven to 425°F (218°C).
- Top and dimple: Reheat the maple-butter mixture so it’s liquid and pourable, and drizzle over top of the focaccia. Sprinkle the remaining cinnamon-sugar over top. Press your fingertips into the surface to create dimples all over, gently stretching the dough to fill the pan as you go.
- Bake for 18–22 minutes until deeply golden brown and baked through. For a more accurate test of doneness, insert an instant-read thermometer into the center; the focaccia is done when the internal temperature reaches 200–210°F (93–99°C). Cool the focaccia in the pan for at least 30 minutes to allow the filling to set before slicing and serving.
- Make the icing: In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and salt. Taste. Drizzle over the focaccia, then sprinkle flaky sea salt over the top. Slice and serve.
- Store leftover maple pecan focaccia covered tightly at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat leftover focaccia in a 300°F (149°C) oven for 5–10 minutes.
Notes
- Make-Ahead Instructions: This is a wonderful make-ahead recipe because the dough must rest in the refrigerator for at least 12 hours and up to 48 hours in step 2.
- Freezing the Dough: After the stretch-and-fold (step 2), and before the long rest in the refrigerator, transfer the dough to a lightly oiled airtight container and freeze for up to 1 month. Thaw overnight in the refrigerator, then continue with step 3. The dough will need extra time to relax and stretch in the pan, and the final rise (step 7) will likely take longer than 1 hour. We have found that focaccia made with previously frozen dough has a denser texture. (It’s best to freeze after baking, see next Note.)
- Freezing After Baking: It’s best to freeze the focaccia before icing it. Cool it completely, and then slice into portions. Wrap each piece tightly, and place them in a freezer-friendly bag or airtight container for up to 3 months. Thaw at room temperature, then warm in a 300°F (149°C) oven for about 10 minutes, or until heated through. Top each with icing and flaky salt.
- Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula | Pastry Brush | 9×13-inch Baking Pan (such as this one or this one) | Instant-Read Thermometer | Cooling Rack | Flaky Sea Salt
- How to Toast Nuts: If you are starting with raw pecans, I recommend toasting them to enhance their flavor. Spread the nuts on a lined baking sheet and bake in a 300°F (149°C) oven for 6–8 minutes or until fragrant. Give the pan a shake halfway through for even browning. Cool completely before using.
Reader Comments and Reviews
This is the best, and thanks to this recipe, I may never make cinnamon rolls again! This is much easier, and faster to make plus stays moist. I added diced apples to one batch which was good. It makes the house smell terrific which is an added bonus. Thank you Sally.
Is it a must to use bread flour instead of all purpose flour? Looking forward to making this!
Hi Shari! Bread flour, with its higher protein content, gives the focaccia enough structure to hold the filling. It also helps provide focaccia’s characteristic chewy texture. We highly recommend bread flour if you can find it!
Thanks. If I can’t find it, can I just swap all purpose flour…same measurements?
My husband said this was the best thing I’ve ever made!
This was good, but the top burnt!
I had it in for 20mins, and the middle was 208° when finished.
I wish I had kept an eye on it, I would’ve tented with foil.
Made this for the first time and it’s wonderful – the bread is light with slightly crispy edges. I’d like the inside to be a bit gooier, can I double the brown sugar in the middle?
Easy and so delicious!!
I made this and it was delicious! I couldn’t stop eating it. Thank you, Sally
First time making a sweet focaccia, it’s great. Made to the recipe. I reserved maybe 2 tablespoons of pecans and sprinkled on top at the end. A delicious fall recipe!
There is no better baking site than Sally’s. All of her recipes are clear, easy to follow and delicious. My definite go to for baking!
Thank you so much, Charlotte!
I made this for my daughter (who is an expert baker) and we both loved it! Not too sweet and lovely texture! I also purchased your cookbook last week. It’s filled with many wonderful recipes and tips!
This turned out so good. I weighed the flour as recommended instead of measuring it, only used 3 cups not the 3.25 cups and it was the best focaccia I made yet. The texture of the bread was perfect and the flavor is delicious, big hit with friends and family. Thanks Sally!
Sally girl you’ve done it again. The best focaccia combo I have made! No notes
Delicious!! Reminds me of fried dough!
I’ve folded the dough and plaed it in the frige for 24 hours, when i take it out tomorrow do i let it first come up to room temperature or start working it after removing from the fridge?
Hi Michael, see step 3: “Transfer the dough into the prepared pan. With lightly oiled fingers, gently press the dough toward the corners of the pan. It won’t stretch all the way to the corners yet; that’s expected. Lightly cover the pan and let the dough rest for at least 15 minutes and up to 1 hour at room temperature.”
I made this and it is to die for! I cut the icing in half so it wouldn’t be overly sweet
I haven’t iced it yet as it’s going to the freezer, but the slice I stole first is AMAZING. Thanks, Sally, for yet another keeper!
I just made this – it’s a simple recipe to follow and oh so wonderful! I love the chewy texture of the focaccia along with the sweetness of the filling and that amazing maple icing! Another great Sally recipe!
Made this as my first time making focaccia bread and it turned out so good!! Tastes like a donut
This is delicious! I love the texture of the focaccia. It is pretty sweet so next time I’ll use less frosting but what a great find! Now I’m going to have to look up some savory focaccia recipes from Sally’s Baking! Thank you!
Thank you, Sally. It was my first time making focaccia, and it was probably a little risky for me to start with a sweet one, but hey, you only live once.
I enjoyed the process and could appreciate each element individually (everything is scrumptious), yet I’m not sure they work as a whole for me.
First bite: fantastic, but overall it’s a little too much, too decadent. Nevertheless, this is just my personal opinion, so don’t let it stop anyone from making it!
could i use sourdough starter instead of yeast? If so, how much?
Hi Tish, we don’t have any experience working with sourdough starter, let us know if you try anything!
How can I use sourdough starter instead of yeast in this recipe?
Hi Kristen, we don’t have any experience working with sourdough starter, sorry we can’t help more!
I just made this with sourdough starter instead of yeast. Turned out great! Used about a cup of sourdough instead of the yeast, and increased the final rise time till it was nice and puffy otherwise followed the recipe.
Thank you for sharing! I will give that a shot
This will be a total hit at any breakfast / brunch. Fluffy, sweet, nutty, salty and it’s one of those things where it looks like you spent hours on it but the hands on time is minimal.
Bonus; it’s no knead.
Double bonus: the house smells amazing while this bakes.
As a New England girl, anything with maple (and walnuts) is in my blood! This sounds delicious, but I’m not quite sure about the olive oil. Would it be possible to make the dough with butter instead?
I love anything maple, too! We stuck with the olive oil like traditional focaccia doughs, but you can certainly use melted butter instead.
I despise the taste of maple. What can be substituted for the syrup? Perhaps pumpkin syrup?
Thank you, Sally, I will be trying this soon! (I checked the box to remember me, but it didn’t work)
Hi! We have a pecan allergy-can these be left out or can I substitute something else?
Hi Sallie, you can substitute walnuts, or simply leave them out.
Could i use blanched almond slices because I can’t eat pecans or walnuts?
Hi Mary, another type of nut should work just fine here!
Can’t wait to make this maple pecan foccacia!
Any time/temp changes if I use a glass baking pan?
Hi Ruth, same temperature and bake time should be similar. Maybe just a few minutes longer. Enjoy!
Do you have a recipe for homemade brown sugar? I live outside of the States and it is not available here.
Thank you!!
You typically add 15g molasses to 200g of granulated sugar. For this recipe, Just solving a simple algebra equation, add 5g of molasses to 70g of granulated sugar.
Thank you!! I will try it!!
With this dough, can I add chopped apples? I was thinking of mixing them with sugar and cinnamon, and then folding into the dough for another flavor of focaccia. (As sadly we don’t have readily available maple syrup in my country)
Hi Mikaella, that sounds fantastic. I would pre-cook the apples on the stove before using them, since the focaccia has a quick bake time. This will soften them. Sort of like how we cook them in this apple cinnamon babka recipe. Let us know how it turns out!