Pear & Pecan Streusel Focaccia
Great for breakfast, brunch or snack-time. Airy, chewy focaccia bread is lightly sweetened with a topping of fresh pears and brown sugar-pecan streusel.
servings
Ingredients
Dough
- 14 oz warm water (1 ¾ cups)
- 2 ¼ teaspoons dry yeast
- 22 oz all purpose flour (4 ¼ cups, see note)
- 1 ¾ oz olive oil (¼ cup)
- 1 ½ teaspoons table salt
Pecan Streusel
- 4 oz pecans (1 cup)
- 2 ½ oz brown sugar (⅓ cup)
- 2 ½ oz granulated sugar (⅓ cup)
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- ½ teaspoon ginger
- ¼ teaspoon table salt
- 2 oz unsalted butter (room temperature)
- 2 ¼ oz cake flour (½ cup)
- 2 ripe pears (peeled, cored, cut into 1/2 cubes)
- 1 egg (for egg wash)
Instructions
Dough
- Combine 14 oz warm water with 2 ¼ teaspoons dry yeast, 1 ¾ oz olive oil and 1 ½ teaspoons table salt. Add 2 cups of the all purpose flour and mix to combine. Switch to the dough hook and add the remaining all purpose flour. Knead on medium low speed for 15 minutes (speed 3-4 on my stand mixer). The dough will be quite sticky but should also be very stretchy and will cling to the hook and clear the sides of the bowl. Scrape the dough into a lightly oiled bowl, turning once to coat the dough.
- Cover and set aside in a warm place to double in volume, about 1 - 1½ hours. Knead the dough, return to the bowl, cover and refrigerate overnight.
Assembly
- In the morning, take the dough out of the refrigerator. Preheat the oven to 400 °F. Lightly oil a ½ sheet pan with olive oil. Carefully place the dough onto the oiled pan and flip it over to coat the dough with a film of oil. Use your fingers to spread the dough to about a ½" thick. Allow the dough to rise for about 30 minutes until a finger poked in the dough leaves a dimple
- Meanwhile, to prepare the steusel put 4 oz pecans, 2 ½ oz brown sugar, 2 ½ oz granulated sugar, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon cardamom, ½ teaspoon ginger and ¼ teaspoon table salt into a food processor. Pulse until the nuts are ground to small chunks. Add2 oz unsalted butter and 2 ¼ oz cake flour and process until the streusel forms large clumps.
- Lightly brush the top of the risen dough with egg wash to help the toppings stick. Use your fingers to dimple the top of the dough all over. Press the chunks of pear into the dough, spacing them evenly over the focaccia. Sprinkle the streusel evenly over the dough, breaking it into small clumps as you go.
- Bake until puffed and golden brown, about 30 minutes. Enjoy warm or room temperature
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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