In a large mixing bowl, combine 1 packet of active dry yeast and 2 tablespoons of sugar in 1 cup of warm water. Allow this mixture to sit for about 5–10 minutes until it becomes frothy.

Add 3 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil to the bowl. Stir until a sticky dough forms.

Transfer the sticky dough onto a lightly floured surface and knead it for approximately 8–10 minutes until it becomes smooth and elastic.

Form it into a ball, then place it in a lightly oiled bowl, covering it with a damp cloth.

Let the dough rise in a warm area for about 1 to 1.5 hours, or until it has doubled in size.

Gently punch the dough down to release any air bubbles, then transfer it to a greased baking sheet.

Stretch the dough to fit, using your fingers to create dimples all over the surface. Let it rise again in a warm place for about 30–45 minutes.

In a small saucepan over medium heat, melt 1/4 cup of butter.

Stir in 1/2 cup of brown sugar and 1 teaspoon of vanilla extract until well combined.

Remove from heat and fold in 1 cup of chopped pecans.

Preheat your oven to 375°F (190°C). Once hot, bake the focaccia for about 20 minutes until light golden brown.

Pour the pecan mixture evenly over the top and return it to the oven for an additional 8–10 minutes.

Remove from the oven and let cool in the pan for about 10 minutes before slicing.

For added flavor, sprinkle the top with flaky sea salt.