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If you’ve made my original Sourdough Focaccia Recipe, you already know how easy it is, but these Sourdough Focaccia Sticky Buns take that same dough and turn it into the sweetest, gooey upgrade! With just simple ingredients, a few folds, and plenty of rise time, this sourdough breakfast recipe delivers incredible texture and flavor every time, which will have the whole family asking for seconds.
And the result? Focaccia buns with golden, crispy edges, a soft, pillowy center, and those signature airy holes that make it irresistible. It’s everything you love about Sourdough Sticky Pecan Rolls and sourdough focaccia combined into one stunning bake.
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Why You’ll Love Sourdough Focaccia Sticky Buns
- So Easy – My original Sourdough Focaccia Recipe is actually one of the easiest sourdough recipes to make. It starts with simple ingredients, includes a few folds, and plenty of rise time. This is a sweet take on that classic focaccia recipe and so much easier – no mixer required!
- Incredible Texture – I love my original Sourdough Sticky Pecan Rolls, but this focaccia texture is next level. Crispy, golden edges and a soft, tender center. The airy holes and pillowy crumb make it a family favorite.
- So Versatile – You can get creative with focaccia. My viral Sourdough Cinnamon Roll Focaccia is proof of that! These sticky pecan rolls use my basic focaccia recipe and turn it into something extra special. Some other focaccia favorites? Jalapeño Cheddar Focaccia for a kick or Lemon Blueberry Sourdough Focaccia for something sweet.
- Made with 100% Sourdough – This dough is naturally leavened with sourdough starter—no commercial yeast. The result? A bubbly, flavorful loaf that’s packed with all the sourdough benefits I love feeding my family. Want a faster version? Check out my Easy Sourdough Focaccia Recipe with sourdough discard.
New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
Important Ingredients
- Sourdough Starter – Use an active/ripe sourdough starter (doubled in size/bubbly/mild sour aroma) to mix the levain.
- Bread flour – 12.5% or higher protein content
- Cinnamon Sugar Oil – These focaccia buns use a cinnamon sugar oil made from a light-tasting olive oil, butter, brown sugar, and cinnamon.
- Pecan Topping – This sticky pecan topping is incredible. Many sticky bun recipes call for corn syrup. I use real maple syrup (not pancake syrup) in this recipe instead of corn syrup. It gives a deeper flavor and tastes so delicious. The sticky pecan topping pairs so well with the focaccia bun base.
See the recipe card for full information on ingredients and quantities
Substitutions
- Bread Flour: I typically use bread flour in this recipe, but you can substitute for high-gluten bread flour (14% protein content) if you want more height and a chewier crust.
- Pecans: Substitute another favorite nut – walnuts would also be delicious!
- Variations: This recipe is a hybrid of my Sourdough Focaccia Recipe and my Sourdough Sticky Pecan Rolls. I love making sweet and savory focaccia variations. You can shape focaccia buns and experiment with many different flavors. Savory buns can be made with inclusions like olives, thyme, fresh rosemary or roasted garlic – just add them right to the top of the dough. Find my whole list of sourdough focaccia variations here.
Sourdough Baker’s Timeline
A sample baking schedule helps me when baking with sourdough. Sourdough takes more time to rise than traditional bread. This schedule helps me plan my bake. This focaccia recipe follows a similar timeline to my sourdough bread recipe, so if you are familiar with the steps of making a sourdough loaf, this will be an easy recipe to make.
Note: This schedule assumes the dough temperature is 78-80 ºF throughout the process. Colder dough will take longer to rise. Warmer dough will rise faster.
| Day 1 | Mix Levain |
| 9:00 PM – 9:00 AM | Mix Levain – Let sit at 78ºF for about 10-12 hours until doubled/bubbly and ripe. Note – Ripe, bubbly, active sourdough starter can be substituted for levain |
| Day 2 | Sourdough Focaccia Sticky Buns |
| 9:00 AM | Mix Dough (Bulk Fermentation Begins) |
| 9:30 AM | Coil Fold #1 |
| 10:00 AM | Coil Fold #2 |
| 10:30 AM | Coil Fold #3 |
| 11:00 AM | Coil Fold #4 |
| 11:00 AM- 1:30 PM | Short Rise (Bulk Fermentation Continues) At the end of the bulk fermentation, if you want your sticky buns for the morning, place the dough in the refrigerator to shape and proof the next morning. |
| 1:30 PM | Prepare the sticky pecan topping and cinnamon sugar oil. Cut dough, dip in oil and place on top of the sticky pecan mixture. |
| 2:00 PM | Proof the dough and let it rise for 2-3 hours at 78-80ºF until dough is airy, light and jiggly. |
| 4:30 – 5:00 PM | Bake the Sourdough Focaccia Sticky Buns |
Make-Ahead Tip for Brunch
If you want this recipe to be ready for brunch, mix together the dough the day before and let it rise through the bulk fermentation. Once the dough has completed its rise, place it in the refrigerator overnight.
The next morning, remove the dough from the fridge while you prepare the pecan topping. Layer the dough in the cinnamon sugar oil and place it on top of the pecan mixture. Let it rise in a warm place for 2–3 hours before baking.
If the dough is very cold from the fridge, it may take a little longer to rise. Using a warm butter or oil mixture and setting the pan in a warm spot can help speed things up.
Amy’s Note: You can assemble the whole recipe the night before and refrigerate it, but the dough will need more time to warm up and rise the next morning—so I recommend the method above for the best texture and timing.
How to Make Sourdough Focaccia Sticky Buns
Mix the Levain
Step 1: Mix the Levain. Combine ripe sourdough starter with water and flour to prepare your levain (Image 1). Let rise until bubbly and active (Image 2).
Note: If you have ripe, bubbly, active sourdough starter on hand, substitute 120 grams for the levain in this recipe.
Mix the Dough
Step 2: Mix Dough. Combine ripe levain, water, brown sugar, salt, and bread flour in a large mixing bowl (Image 3). Use a dough whisk to combine until a shaggy dough forms (Image 4). Cover and let rest for 30 minutes.
Bulk Fermentation and Coil folds
Step 3: Coil Folds. The bulk fermentation takes place over 4–5 hours, during which you’ll strengthen the dough using a gentle method called coil folding.
How to Coil Fold:
Reach to the bottom of the bowl and gently lift the dough from the center, allowing it to stretch up and fall back down onto itself, tucking slightly underneath. This movement creates a gentle coil shape (Images 5 & 6).
Perform 4–6 coil folds in a single set, 4 times every 30 minutes. The dough will feel sticky and slack at first, but it will strengthen and become more elastic with each fold (Images 7 & 8). Cover the bowl and let the dough rest for 30 minutes between each set of coil folds.
Watch the video –> How to Coil Fold
Can I stretch and fold? You can, but this gentle method of coil folding works really well with a higher hydration dough like this focaccia. I think it’s easier to use coil folds, but if you prefer stretch and folds, they work too!
Step 4: Continue Bulk Fermentation. After your final coil fold, the dough should be feeling stronger and more cohesive. Cover and let rest for 1.5-2 hours until the dough has risen about 40% and has scattered bubbles across the surface (Image 9). Temperature has a big impact on how quickly your dough will rise. The ideal dough temperature is 78°F.
Morning Sticky Buns? At this point, you can refrigerate the dough overnight if you’d like fresh, warm focaccia sticky buns in the morning. Cover the bowl tightly with plastic wrap or a plastic shower cap and place it in the fridge. In the morning, mix up the pecan filling and pour it into your pan. Cut the cold dough into 12 pieces, dip each one into the cinnamon butter mixture, and plop them into the pan. The dough may take a little longer to rise since it’s cold, but it will warm up quickly in a proofing box, on a dough mat, or in your oven with the light on.
Prepare the Pecan & Cinnamon Mixtures
Step 5: Prepare Pecan Mixture. Chop or pulse pecans in a blender. Sprinkle them in the bottom of a 9×13 baking dish that has been sprayed with cooking spray (Images 10 & 11). In a microwave-safe bowl or on the stovetop, melt the butter and then add the brown sugar, maple syrup, heavy cream, and salt. Mix together. Microwave on high for 1 minute and stir until fully combined. Add the vanilla extract and microwave for another 30 seconds if needed to blend completely. Pour the mixture over the top of the pecans in the baking dish and set aside (Image 14).
Step 6: Prepare Cinnamon Sugar Oil. In a small bowl, combine olive oil, melted butter, brown sugar, and ground cinnamon. Set aside (Image 15). I like to use a light-tasting olive oil for sweet focaccias like this sticky pecan focaccia.
Amy’s Tip: If your pan is prone to sticking, place a piece of parchment on the bottom of the pan before adding the filling.
Shape the Focaccia Buns
Step 7: Shape Focaccia Buns. Turn the dough out onto your counter and cut it into 12 even pieces (Image 16). A bench scraper and slightly damp hands make this part so much easier. Working one piece at a time, dip each piece into the cinnamon sugar oil until it’s completely coated (Images 17 & 18), then place it in the pan in a 3-by-4 grid. Keep going until all the dough pieces are coated and the pan is filled (Image 19).
Do I have to cut them into rolls? You might be wondering if cutting the dough is really necessary. I like having individual-sized buns, and dredging each piece in the butter mixture helps keep them separate as they bake, so they easily pull apart afterward. You could place the whole focaccia dough on top and let it rise, but the center wouldn’t get that gooey, caramelized texture, and you’d have to cut it into pieces instead of pulling apart soft, sticky buns.
Proof The Focaccia
Step 8: Proof. Cover the pan with plastic wrap and let it rise (proof) in a warm spot. If kept at 78-80°F, it should be puffed up and slightly jiggly in about 2-3 hours (Image 20). Once the dough has fully proofed, use your fingers to gently dimple the top of the dough (Image 21).
Bake Sticky Pecan Buns
Step 9: Bake. Bake the sticky pecan focaccia buns in an oven preheated to 425°F for about 30 minutes, or until the top is golden brown and the rolls reach an internal temperature of 205-210°F (Image 22). Let the focaccia buns cool for about 5 minutes, then grab a serving platter and place it over the baking pan. Using oven mitts and carefully flip the pan so the rolls turn out upside-down and that gooey pecan topping is now on top (Image 23). Lift off the pan and enjoy them warm and sticky (Images 24 & 25)!
How to Store Leftovers
After the buns have cooled, store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
For longer storage, place cooled buns in an airtight container or freezer bag and freeze for up to 2 months. Reheat individual buns in the microwave for 20–30 seconds or warm them in a 325°F oven until soft and gooey again.
Amy’s Recipe Tip
I’ve found that the key to those big air bubbles in sourdough focaccia is monitoring the temperature and allowing the focaccia to rise long enough to at least double in size. This is one recipe that you really want to push the proofing on to get the most dimpled and airy buns that you can.
Frequently Asked Questions
I haven’t tested these without pecans, but it should still work — just note that the topping may not stick as well without the nuts to help hold it in place. You can substitute another nut (like walnuts or almonds) or try my favorite Sourdough Cinnamon Rolls instead for a nut-free option.
That’s totally normal! This focaccia dough has a very high hydration (around 80%), which means it uses a lot of water compared to flour. It can feel tricky to handle at first, but the payoff is a super light and airy crumb.
If you’re new to sourdough, you can reduce the water slightly while you get comfortable with the process. Keep a small bowl of water nearby to wet your hands when folding — it prevents sticking and helps you manage the dough. As you complete your folds, you’ll notice it becoming stronger, smoother, and easier to work with.
Yes! Use my Sourdough Discard Focaccia Recipe as your base — it works perfectly for a quicker version of these sticky buns.
You can, but keep in mind that glass and ceramic retain heat differently than metal. The rolls may take a few extra minutes to brown, and you might lose a bit of that caramelized edge on the bottom.
Sourdough Breakfast Recipes
If you tried these Sourdough Focaccia Sticky Buns or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough Focaccia Sticky Buns
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Equipment
- 9 by 13 baking dish metal is my preference
Ingredients
Levain (1:10:10, rises in 10-12 hours if kept at 78-80ºF)
- 6 grams ripe, bubbly, active sourdough starter
- 60 grams all-purpose or bread flour
- 60 grams water
Focaccia Dough
- 120 grams ripe, bubbly, active levain
- 390 grams water
- 40 grams brown sugar
- 10 grams salt
- 500 grams bread flour
Pecan Topping
- 225 grams pecans, roughly chopped, about 1.5 cups
- 113 grams unsalted butter, about 1/2 cup
- 200 grams brown sugar, about 1 cup
- 100 grams real maple syrup, about 1/3 cup
- 55 grams heavy cream, about 1/4 cup
- 2 grams salt, about 1/4 teaspoon
- 4 grams vanilla extract, about 1 teaspoon
Cinnamon Sugar Oil
- 55 grams olive oil
- 55 grams unsalted butter, melted
- 60 grams brown sugar
- 5 grams ground cinnamon
Instructions
Mix the Levain (1:10:10, overnight about 10-12 hours at 78ºF)
- Mix together 6 grams ripe sourdough starter with 60 grams water and 60 grams flour. Cover and let sit overnight at 78ºF until doubled in size, bubbly and active.Alternatively, if you have a ripe, bubbly, active sourdough starter, you can substitute 50 grams of bubbly starter for the levain in this recipe.
Sticky Pecan Focaccia Rolls
- Mix the Dough: To a bowl add 120 grams levain, 390 grams water, 40 grams brown sugar, 10 grams salt and 500 grams bread flour. Mix together with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes.
- Coil Fold 1: After 30 minutes, remove the cover and perform 4-6 coil folds. The dough will be very sticky for this first set of coil folds but will strengthen over time.To coil fold: Wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of the dough. Then turn the container and repeat the coil fold.I find it very helpful to watch this process before attempting it. You can watch a video of the coil fold here. Cover and let rest for 30 minutes.
- Coil Fold 2: After 30 minutes, lightly wet your hands. Repeat the coil fold 4-6 times. You will notice the dough is stronger than your first set of coil folds. Cover and rest for 30 minutes.
- Coil Fold 3: After 30 more minutes, lightly wet your hands. Repeat the coil fold 4-6 times, adding the inclusions as you go. Notice the dough is getting stronger and the coil folds are easier to perform. Cover and rest for 30 minutes.
- Coil Fold 4: After 30 more minutes, repeat the coil fold 4-6 times. The dough should feel fairly strong and cohesive.
- Bulk Fermentation Continued: Cover and rest for 1.5-2 hours until the dough has scattered bubbles around the edges, has risen about 30-40% and is jiggly. The timeframe is based on a dough temperature of 78ºF. Colder dough will take longer and warmer dough will move faster.
- Prepare the Pecan Mixture: Chop the pecans by hand or pulse them briefly in a blender. In a microwave-safe bowl, melt the butter, then add the brown sugar, maple syrup, heavy cream, and salt. Microwave on high for 1 minute and stir until fully combined. Add the vanilla extract and microwave for another 30 seconds if needed to blend completely. Spread the chopped pecans in a 9×13-inch baking dish, then pour the sticky pecan sauce over the top. Set aside.
- Prepare the Cinnamon Sugar Oil: In a shallow bowl, mix together olive oil, melted butter, brown sugar and ground cinnamon. Set aside.
- Shape the Dough: Turn the dough out onto the counter and cut it into 12 equal pieces. Use a bench scraper and damp hands to make the dough easier to handle. Working one piece at a time, dip each piece into the cinnamon sugar oil, ensuring it’s fully coated, then place it in the baking pan in a grid of 3 by 4. Repeat with the remaining pieces of dough until you cover the entire pan.
- Proof: Cover the pan with plastic wrap and place it in a warm spot to rise. Let the dough rest until it’s puffed up and slightly jiggly, about 2–3 hours at 78-80ºF.
- Bake: Preheat the oven to 425ºF. Use your fingers to gently dimple the top of the focaccia and bake for about 30 minutes, or until the top is golden brown and the rolls reach an internal temperature of 205–210ºF. Let the focaccia buns cool for about 5 minutes, then place a serving pan or platter on top of the baking pan. Using oven mitts, carefully flip the pan so the rolls are inverted and the sticky pecan mixture is on top. Remove the pan and enjoy warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use discard instead of active starter? If so, how much would you recommend?
This recipe doesn’t use commercial yeast, so the starter is what is responsible for the rise of this bake. You can substitute active starter for the levain in this recipe, but if you use discard you might not get the rise you want.
Wow, this came out so amazing. Thank you for this recipe! I mean it came out absolutely perfect!
Thanks for the review!
Hi, can I please get the US measurements for these? Thank you!
We always recommend using a kitchen scale for sourdough recipes – it gives more consistent and predictable results.
I understand, but a lot of your recipes do have American measurements on them and I have used them with great results.
True! We’ll look into it!
Can I omit the pecans for nut free and substitute the maple syrup for honey? Will the honey burn more?
Honey will probably burn more, and these are already pretty sticky. You can leave the nuts out, but they help to keep the topping together, so I’d expect a messier finish without them. Happy baking!
Meant to have these for our annual Christmas morning brunch but they got made today bc timing of when dough was ready. My only dislike is that the pecan filling seems to be very sticky/tough/chewy for lack of better word. I had considering the topping I do every yr but wanted to try this one fully.. hoping as we reheat them the topping softens up. Otherwise rolls turned out fine I did only bake them 25 mins . Recipe I usually make uses frozen rolls an since I’ve been doing SD wanted to try these. Not sure what makes the topping so hard guessing syrup an or cream bc recipe I use has same ingredients except those 2 things an it’s little loser..
I’m sorry the topping turned out too tough – did it get better when you re-heated them?
These are delicious!
I did check the internal temperature at the 24 min mark and am glad I did. The top was beginning to get too dark and I didn’t want the buns to burn. Next time I will either lower the temperature or remove from the oven closer to the 22 min mark.
Glad you loved these! Thanks for sharing your temperature tips too.