In a small bowl, combine 2¼ teaspoons of active dry yeast with 1 tablespoon of sugar and ¾ cup of warm water. Stir gently and let this mixture sit for 5 to 10 minutes until it becomes foamy.

In a large mixing bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt. Pour in the foamy yeast mixture along with 2 tablespoons of olive oil. Mix until a sticky dough forms, and then knead the dough for about 8 to 10 minutes until it becomes smooth and elastic.

Transfer your kneaded dough to an oiled bowl, turning it to coat all sides in oil. Cover the bowl with a clean kitchen towel and place it in a warm area to rise until doubled in size, which should take about 1 to 1.5 hours.

Once the dough has risen, gently punch it down. Transfer it to a greased baking sheet, stretching it to fit the pan. Use your fingers to create dimples across the surface. Cover again and let it rise for another 30 to 45 minutes.

While the dough is rising, melt ¼ cup of butter in a saucepan over medium heat. Stir in ½ cup of brown sugar and 1 teaspoon of vanilla extract until smooth and combined. Remove from heat and toss in 1 cup of chopped pecans.

Preheat your oven to 375°F (190°C). Once the dough has risen a second time, bake for 20 minutes until golden brown. Pour the warm pecan topping over and return to the oven to bake for an additional 8 to 10 minutes.

After baking, let the Sticky Pecan Focaccia cool in the pan for at least 10 minutes before slicing.