1. Sourdough: In a large bowl, add the sourdough starter, warm water, bread flour and salt. Use a wooden spoon or Danish dough hook to stir ingredients together until ingredients come together. The dough ball will be shaggy. Cover and allow to rise for 8-12 hours (an overnight rise works great for this). You do not need to do any stretch and folds for this dough. The long rise time allows for gluten development to form naturally.

Yeast Dough: In the bowl of a stand mixer, fitted with the dough hook attachment, add all ingredients for yeast dough. Knead on medium-low speed for 4 minutes. Transfer dough to a large greased bowl. Spray the top of the dough with nonstick cooking spray, then cover with plastic wrap. Allow the dough to rise for 1 ½ hours in a warm place.

2. Drizzle 2 tablespoons olive oil in a 9×13 inch pan. Tilt the pan to evenly coat the bottom and sides. Add the dough to the pan, turning over to coat both sides in the oil (this helps to prevent the dough from sticking). Gently stretch the dough to mostly fit the size of the pan.

3. Make the Cinnamon Sugar Filling. In a microwave safe bowl, or in a small saucepan on the stovetop, melt the butter. Stir in the brown sugar and cinnamon. Pour the mixture over the focaccia. Fold the focaccia in half (there is a good amount of cinnamon sugar filling. It will be messy! But this is what makes it so good).

4. Cover the dough with plastic wrap and allow to rise for 1 hour in a warm place.

5. When the dough is almost done rising, make the pecan pie topping. In a small saucepan, add all ingredients for the pecan pie topping. Cook, over medium heat, until the butter has melted and sugar has dissolved. You don’t need to cook the mixture long. The nuts will get toasted in the oven and the syrup will continue to caramelize in the oven as it bakes. Allow to cool. If the syrup mixture cools too much, it may harden. Just reheat on the stovetop until the syrup is pourable.

6. Preheat oven to 425F.

7. When the dough is done rising, pour the syrup over the focaccia. The syrup should be warm enough to pour, but not too hot to touch. As long as the syrup is not too hot to touch, and with oiled fingertips, deeply indent the dough all over. (please note, your hands will get messy!)

8. Bake in preheated oven for 20-25 minutes.

9. Make the honey syrup. In a small saucepan, add the water, sugar and honey. Bring to a boil over medium heat, stirring, just until the sugar has dissolved. Remove from the beat.

10. Brush the honey syrup over the warm focaccia. Serve and enjoy!