Dissolve the active dry yeast and 13 g of sugar in 240 ml of warm water, letting it stand for 5–10 minutes until foamy.

Mix together 440 g of all-purpose flour, 5 g of salt, and the remaining sugar in a large bowl. Add in the yeast mixture and 80 ml of olive oil. Stir until a sticky dough forms.

Knead the dough on a floured surface for 8–10 minutes until it’s smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for 60–90 minutes until it has doubled in size.

Oil a baking sheet or focaccia pan generously. Turn out the dough and gently stretch it to fit the pan’s dimensions.

Create deep dimples across the surface using your fingertips. Cover the dough and let it rise again for 30–45 minutes.

Melt 60 g of butter in a small saucepan over medium heat. Stir in 90 g of brown sugar and 5 ml of vanilla extract, cooking until it’s smooth and bubbling. Remove from heat and fold in the chopped pecans evenly.

Preheat your oven to 190°C. Bake the focaccia base for 20 minutes or until it reaches a lovely golden brown color.

Remove the focaccia from the oven and immediately distribute the pecan mixture over the hot surface.

Return the focaccia to the oven for another 8–10 minutes until the topping is caramelized and set.

Cool for at least 10 minutes before cutting into 12 slices.