Sticky Pecan Sourdough Focaccia

Dough

• 400g (1 2/3 cup) warm water
• 150g (heaping 1/2 cup) sourdough starter
• 10g (1 1/2 tsp) salt
• 500g (3 2/3 cups) bread flour
• 50g (1/4 cup) brown sugar
• 30g (2 tbsp) butter, melted, for the pan

Cinnamon Sugar Filling

• 110g (1/2 cup) brown sugar
• 8g (1 tbsp) cinnamon

Pecan Topping

• 113g (1/2 cup) butter
• 30g (2 tbsp) maple syrup
• 220g (3/4 cup) brown sugar
• 110g (1 cup) pecans, chopped

Directions

• Mix all the dough ingredients together in a straight-edged container until a shaggy dough forms. Let it sit in a warm spot.
• Perform 2-3 sets of stretch and folds to develop the dough, with at least a 30-minute rest between each set.
• Continue bulk fermentation until the dough has risen about 50% and is jiggly with bubbles forming around the edges.
• Mix together the cinnamon sugar filling (110g brown sugar + 8g cinnamon).
• Melt 2 tbsp (30g) butter and pour into a greased 9×13-inch metal pan. Dump the dough into the pan and coat both sides in the butter.
• Sprinkle the cinnamon sugar mixture over the dough. Fold the top of the dough down to about the halfway point, then fold the bottom up to cover.
• Let it rise another hour or two, covered, in a warm spot until it is puffy.
• Melt the topping butter and mix with the brown sugar and maple syrup, then stir in the chopped pecans.
• Pour the topping over the risen dough. Using your fingertips, press into the dough to create dimples throughout.
• Bake at 425F for 30 minutes. If the top is browning too fast, tent with aluminum foil.

From Emily Christensen / Country Roads Sourdough (via Instagram).