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Pear and Pecan Streusel Focaccia

Pear and Pecan Streusel Focaccia
This Pear & Pecan Streusel Focaccia is 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. See video tutorial below.
Yield 1 focaccia




  • 1 3/4 cups (400ml) warm water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/4 cup (49g) olive oil
  • 1 1/2 teaspoons table salt
  • 4 1/4 cups (623g) all-purpose flour


  • 1/3 cup (70g) brown sugar
  • 1/3 cup (70g) granulated sugar
  • 1 cup (115g) pecans
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ginger
  • Pinch of salt
  • 4 tablespoons (1/2 stick) unsalted butter (room temperature)
  • 1/2 cup (55g) cake flour
  • Egg wash: whisk together 1 egg + 1 teaspoon water
  • 2 ripe pears (cored and cut into 1/2-inch cubes)


  • Make the dough: Combine the water with yeast, oil and salt to a mixer bowl. Add 2 cups of all-purpose flour and mix to combine, using the paddle attachment. Cover the bowl with plastic wrap and rest the batter for 20 minutes.
  • Switch to the dough hook attachment and add the remaining all-purpose flour. Knead on medium-low speed for 15 minutes (speed 3-4 on 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 1-1½hours.
  • Punch down down and turn out onto a lightly floured surface. Knead the dough for a few minutes, then return to the bowl, cover and refrigerate overnight.
  • In the morning, take the dough out of the refrigerator.
  • Lightly grease a 1/2 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 1/2-inch thick. You can shape it into desired shape – round, oval or rectangle; cover. Allow the dough to rise for about 1 hour until a finger poked in the dough leaves a dimple.
  • Preheat the oven to 375°F convection or 400°F regular oven.
  • Make the streusel: Put the pecans, both sugars and the spices into a food processor. Pulse until the nuts are ground into small chunks. Add the butter and cake flour, process until the streusel forms large clumps.
  • Prepare pears: Core and cut pears into 1/2-inch cubes.
  • Assemble focaccia: 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 for about 30 minutes until puffed and golden brown.
  • Enjoy warm or at room temperature.


Recipe by Baking Sense.

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