Sourdough Focaccia Sticky Buns

Sourdough sticky pecan focaccia bun on a plate.

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Sourdough Focaccia Sticky Buns

Sourdough Focaccia Sticky Buns combine everything you love about soft, gooey sticky pecan rolls with the light, airy texture of sourdough focaccia. Made with naturally leavened dough, a rich maple-pecan topping, and cinnamon sugar butter, these buns bake up caramelized and golden and pull-apart perfectly. The whole family will love this recipe!

Prep Time30

Cook Time30

Fermentation Time20

Total Time21

Course: Breakfast

Cuisine: American

Servings: buns

Author: Amy Coyne

Equipment

9 by 13 baking dish metal is my preference
Mixing Bowl
dough whisk

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 wrapand 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 450ºF. 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.

Notes

I like chopped pecans in this

Alternative timing for making these ahead of time for brunch.

Nutrition