Mix all the dough ingredients dough together in straight edge container until a shaggy dough is formed. Let sit in a warm spot covered for about 30 minutes. I like to cover with a lid or dinner plate instead of a tea towel so that the dough doesn’t dry out.

Perform 2-3 sets of stretch and folds to develop the dough with at least a 30 minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.

Continue to let the dough rise for bulk fermentation untilit is risen 50% and is jiggly with bubbles forming around the sides of the bowl. With dough in the mid 70’s F, the first rise will take about 4-5 hours total, including the stretch and folds.

Mix together brown sugar and cinnamon. Melt 2 Tablespoons butter in a 9×13 pan and add dough. Coat both sides with butter. Sprinkle half of the cinnamon sugar mixture on the dough and then fold it into a trifold. Sprinkle the remaining cinnamon sugar on top and then fold it in thirds the other way and gently stretch out the dough.

Let it rise another hour or two covered in a warm spot until it has risen well and is puffy.

Make the sticky pecan mixture by beating butter, brown sugar, and maple syrup together until smooth. Mix in chopped pecans. Once the dough is ready, add the mixture in clumps on top of the dough. Dimple the dough with your fingers and bake in the oven at 425F degrees for 25-30 minutes.

After the focaccia has finished baking, add it to a cooling rack and let it cool some before serving.