Welcome to my kitchen, where the aroma of freshly baked bread fills the air! Today, I’m excited to share my Pecan Focaccia Bread recipe, a delightful twist on the classic Italian favorite. Imagine pulling a warm loaf from the oven, its golden crust crackling as you slice into it, revealing a soft, pillowy interior studded with crunchy pecans. This bread is not just a side dish; it’s a centerpiece that brings families together. Whether you’re enjoying it with a hearty soup or as a base for a delicious sandwich, this Pecan Focaccia Bread will surely become a beloved staple in your home.
What is Pecan Focaccia Bread?
Pecan Focaccia Bread is a delightful variation of the traditional Italian focaccia, incorporating the rich, nutty flavor of pecans. Originating from the Mediterranean, focaccia is known for its soft, airy texture and is often topped with various ingredients. This version adds a unique twist, making it not only a delicious accompaniment to meals but also a standout dish on its own. The combination of olive oil, fresh herbs, and crunchy pecans creates a symphony of flavors that will transport you to a rustic Italian kitchen.
Why You’ll Love This Pecan Focaccia Bread
- **Convenient**: Easy to make with simple ingredients, perfect for busy weeknights.
- **Delicious Taste**: The nutty pecans add a delightful crunch and flavor that elevates any meal.
- **Health Benefits**: Packed with healthy fats from pecans, this bread is a nutritious choice.
- **Family Appeal**: A fun and interactive recipe that kids can help with, making it a family favorite.
Who It’s For
This Pecan Focaccia Bread is perfect for busy families looking for quick, delicious meals, health-conscious cooks who appreciate nutritious ingredients, and food lovers eager to explore globally inspired recipes. Whether you’re a novice baker or a seasoned chef, this recipe is approachable and rewarding.
When to Cook It
Enjoy this Pecan Focaccia Bread during weeknight dinners, as a delightful addition to family gatherings, or even as a centerpiece for special occasions. It’s versatile enough to complement soups, salads, or serve as a base for sandwiches, making it a go-to recipe for any meal.
- **2 cups all-purpose flour**: The base of the bread; can substitute with whole wheat flour for a nuttier flavor.
- **1 cup warm water**: Activates the yeast; ensure it’s not too hot to avoid killing the yeast.
- **1 packet (2 1/4 tsp) active dry yeast**: Essential for leavening; instant yeast can be used without proofing.
- **1 tsp salt**: Enhances flavor; sea salt or kosher salt are great alternatives.
- **1 tbsp sugar**: Feeds the yeast; can be replaced with honey or agave syrup for a natural sweetener.
- **1/4 cup olive oil**: Adds richness; substitute with avocado oil for a different flavor profile.
- **1/2 cup chopped pecans**: Provides crunch and flavor; walnuts can be used for a similar texture.
- **1 tbsp fresh rosemary (optional)**: Adds aromatic flavor; dried rosemary can be used if fresh is unavailable.
- In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy, like a bubbly potion.
- Add flour, salt, and olive oil to the yeast mixture. Mix until a dough forms, feeling the sticky texture come together.
- Knead the dough on a floured surface for about 5 minutes until smooth, enjoying the soft elasticity as you work.
- Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for 1 hour, watching it double in size.
- Preheat the oven to 400°F (200°C), filling your kitchen with anticipation.
- Once risen, punch down the dough and spread it onto a greased baking sheet, creating dimples with your fingers.
- Press the chopped pecans and rosemary into the surface of the dough, letting their flavors infuse.
- Let the dough rest for another 20 minutes, allowing it to puff up slightly.
- Bake for 20-25 minutes or until golden brown, and enjoy the heavenly aroma wafting through your home.
- Allow to cool slightly before slicing and serving, savoring the moment of anticipation.
- **Stevia**: A natural sweetener with zero calories, perfect for baking.
- **Monk fruit**: Another zero-calorie option that adds sweetness without affecting blood sugar.
- **Allulose**: A low-calorie sugar that mimics the taste and texture of sugar without the carbs.
- **Avoid honey or maple syrup**: These can spike blood sugar levels and are not recommended for diabetic-friendly recipes.
- Mixing bowl
- Measuring cups and spoons
- Floured surface for kneading
- Greased baking sheet
- Kitchen towel or plastic wrap for covering
- Oven
- Cooling rack
- **Use High-Quality Olive Oil**: Chef Mario Batali emphasizes that the flavor of your olive oil can significantly enhance the taste of your focaccia. Opt for extra virgin olive oil for the best results.
- **Don’t Skip the Resting Time**: Renowned baker Jim Lahey advises allowing the dough to rest adequately. This step is crucial for developing flavor and texture, so be patient!
- **Experiment with Toppings**: Chef Nancy Silverton suggests trying different toppings like sea salt, garlic, or even sun-dried tomatoes to customize your focaccia. The possibilities are endless!
- **Check Your Oven Temperature**: Baking expert Peter Reinhart recommends using an oven thermometer to ensure your oven is at the correct temperature. This ensures even baking and a perfect crust.
- **Store Properly**: Chef Thomas Keller advises storing leftover focaccia in a paper bag to maintain its crustiness. Avoid plastic bags, which can make it soggy.
- **Room Temperature**: Store leftover Pecan Focaccia Bread in an airtight container at room temperature for up to 3 days to maintain its freshness.
- **Refrigeration**: If you need to keep it longer, wrap the bread in plastic wrap and store it in the fridge for up to a week. However, this may affect the texture.
- **Freezing**: For longer storage, slice the focaccia and wrap it tightly in plastic wrap, then place it in a freezer bag. It can be frozen for up to 3 months.
- **Reheating**: To reheat, place the focaccia in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This will help restore its crustiness.
- **Microwave Option**: If you’re in a hurry, you can microwave a slice for about 15-20 seconds, but be cautious as it may become chewy.
- **Not Activating the Yeast Properly**: Ensure your water is warm, not hot. If the yeast doesn’t froth, it won’t rise, leading to dense bread.
- **Over-Kneading the Dough**: Knead just until smooth. Over-kneading can make the focaccia tough instead of light and airy.
- **Skipping the Resting Time**: Allowing the dough to rest is crucial for flavor and texture. Skipping this step can result in a flat loaf.
- **Using Too Much Flour**: Be cautious with flour when kneading. Adding too much can dry out the dough, making it less enjoyable.
- **Not Preheating the Oven**: Always preheat your oven before baking. This ensures even cooking and a beautifully golden crust.
**Q: Can I use other nuts instead of pecans in Pecan Focaccia Bread?**
Yes, you can substitute pecans with walnuts or almonds for a different flavor and texture.
**Q: Is Pecan Focaccia Bread suitable for vegetarians?**
Yes, this Pecan Focaccia Bread recipe is vegetarian-friendly, as it contains no meat or animal products.
**Q: Can I make Pecan Focaccia Bread ahead of time?**
It depends. You can prepare the dough in advance and refrigerate it, but it’s best to bake it fresh for optimal taste and texture.
**Q: Does Pecan Focaccia Bread freeze well?**
Yes, Pecan Focaccia Bread freezes well. Just slice it, wrap it tightly, and store it in a freezer bag for up to 3 months.
**Q: Can I add cheese to my Pecan Focaccia Bread?**
Yes, adding cheese like feta or parmesan can enhance the flavor and make it even more delicious!
In conclusion, Pecan Focaccia Bread is a delightful addition to any meal, bringing warmth and flavor to your table. Its nutty crunch and soft texture make it a favorite among family and friends. I hope you enjoy making this recipe as much as I do! If you try it, please share your thoughts in the comments below or share this recipe with fellow food lovers. Happy baking!
Print
Pecan Focaccia Bread
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A deliciously nutty twist on traditional focaccia bread, featuring the rich flavor of pecans.
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 tbsp sugar
- 1/4 cup olive oil
- 1/2 cup chopped pecans
- 1 tbsp fresh rosemary (optional)
Instructions
- In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Add flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour.
- Preheat the oven to 400°F (200°C).
- Once risen, punch down the dough and spread it onto a greased baking sheet.
- Press the chopped pecans and rosemary into the surface of the dough.
- Let the dough rest for another 20 minutes.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before slicing and serving.
Discover my favorite kitchen tools I always use.
Notes
- For a sweeter version, add a tablespoon of honey to the dough.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Pecan Focaccia Bread