Gather all your ingredients to have everything easily accessible.

Dissolve the active dry yeast and 13 g of sugar in 240 ml of warm water. Let this mixture sit for 5–10 minutes until it becomes foamy.

In a large bowl, combine the all-purpose flour and 5 g of salt. Make a well in the center and pour in the yeast mixture and 80 ml of olive oil. Stir everything together until a sticky dough starts to form.

Transfer the dough to a lightly floured surface. Knead it gently for 8–10 minutes until it achieves a smooth and elastic consistency.

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

Oil a baking sheet or focaccia pan generously. Turn out your dough onto this prepared surface and gently stretch it to fit the pan's dimensions.

Cover the shaped dough again and let it rise for an additional 30–45 minutes.

In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and vanilla extract, cooking until the mixture is smooth and bubbling.

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

Preheat your oven to 190°C. Once it's heated, bake the focaccia base for about 20 minutes or until golden brown.

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

Allow the focaccia to cool for at least 10 minutes before cutting into 12 slices.