Name: Pecan Pie Focaccia
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8 to 10 servings
Ingredients: 5 cups (750 g) unbleached all-purpose flour; 2 tsp salt; 1/2 tsp instant yeast; 2 1/2 cups (625 ml) cold water; 3/4 cup (75 g) roasted pecans, coarsely chopped; 6 tbsp (90 ml) olive oil; 1 cup (210 g) brown sugar; 2 tbsp unbleached all-purpose flour; 1 tbsp cornstarch; 1 egg; 3/4 cup (180 ml) 35% cream; 1/4 cup (60 ml) water; 1/2 cup (105 g) brown sugar; 1 cup (100 g) roasted pecans, chopped; 1/4 cup (60 ml) 35% cream; Fleur de sel

With a wet hand, keeping the focaccia dough inside the bowl, stretch and fold the dough over itself 6 times, turning the bowl 90 degrees with each fold. Gradually add the pecans between each fold. Cover and let rest for 30 minutes.

Line a 17 x 12-inch (43 x 30 cm) baking sheet with a strip of parchment paper, letting it hang over two sides.

Pour the oil onto the baking sheet. Spread the dough out on the baking sheet with your fingertips, turning it over a few times to coat well with the oil. Do not worry if the dough is not the same size as the baking sheet at this point. Cover with plastic wrap directly on the surface of the dough. Let rest for 2 hours 30 minutes at room temperature or until the dough rises to the top of the baking sheet.

With the rack in the middle position, preheat the oven to 425°F (220°C).

With lightly oiled hands, make small wells in the dough with your fingertips, pressing the dough out to the same size as the baking sheet. Bubbles should appear in the dough.

Press about 1 tbsp (15 ml) of the brown sugar topping into a well in the dough. Continue with the remaining topping and wells in the dough.

Bake for 25 minutes or until the focaccia is starting to brown. Remove from the oven.

Pecan Pie Focaccia

Categories

Ingredients

No-Knead Focaccia

Brown Sugar Topping

Pecan Topping

Preparation

No-Knead Focaccia

Brown Sugar Topping

Assembly

Pecan Topping

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Silicone Whisk