A twist on a classic holiday treat — sourdough focaccia meets sticky bun. The dough does its slow work overnight in the fridge, so the morning-of is mostly melting butter and pressing dimples. Exactly the right amount of effort for a holiday morning.
- 400 grams warm water (1⅔ cups)
- 150 grams sourdough starter (½ cup)
- 10 grams salt (1½ teaspoons)
- 500 grams bread flour (3⅔ cups)
- 50 grams brown sugar (¼ cup)
- 170 grams butter (¾ cup)
- 60 grams maple syrup (¼ cup)
- 290 grams brown sugar (1 cup)
- 110 grams pecans, chopped (1 cup)
- 1 tablespoon ground cinnamon
Directions for the chef
Mix all the dough ingredients together until a shaggy dough is formed. Let it sit in a warm spot, covered, for about 30 minutes.
Perform 3 sets of stretch and folds to develop the dough, with at least a 30-minute rest between each set. To stretch and fold, grab one side of the dough with a damp hand, gently shimmy it up, and fold it over on itself. Repeat 3 more times, rotating the bowl 90 degrees each time, to complete one set.
Let the dough rise until it has grown by 50% and bubbles are forming around the sides of the bowl — about 3 hours, depending on room temperature.
Oil a 20×30cm baking tray. Transfer the dough into the tray, gently stretching it to fit. If it won't cover the bottom, let it rest for 20 minutes and try again.
Brush the top with olive oil. Cover the tray — a fitted lid, a damp tea towel, or a reusable cover all work — and refrigerate overnight (about 12 hours).
The next morning, take the dough out of the fridge and let it proof at room temperature for 1–2 hours, until puffy.
Melt the butter for the topping and mix with the brown sugar, maple syrup, and cinnamon. Stir in the chopped pecans. Let cool.
Pour the topping over the risen focaccia dough. Using the tips of your fingers, press into the dough, creating dimples throughout.
Bake at 425°F for 30 minutes. If the top is browning too fast, tent with aluminum foil for the last few minutes. Cool on a rack — as long as you can stand to wait.