The Easter cheese focaccia is a traditional Easter recipe, perfect for breakfast to accompany cold cuts and all the delights we bring to our tables. This focaccia is very soft inside and has a richer flavor compared to Umbrian Easter Cheese Pizza. The Easter cheese focaccia is made with mixed leavening, brewer’s yeast and sourdough.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 3/4 cup all-purpose flour
- 3 1/3 tbsp water
- 1 g fresh yeast
- 1 pinch sugar
- 4 cups Manitoba flour
- 1 1/4 cups sourdough
- 1/3 cup extra virgin olive oil
- 2/3 cup butter
- 8 eggs
- 1 3/4 cups pecorino cheese (grated)
- 1/2 cup grated Parmesan cheese
- 1 1/2 tsp salt
- 1 pinch black pepper
- 1 pinch nutmeg
- 3 1/3 tbsp water (if necessary)
- 1 egg (for glazing)
Tools
- 1 Stand mixer
- 2 Molds
Steps
The night before around 6:00 PM, mix all the ingredients in a bowl with a fork. Cover with plastic wrap and let rest at 64°-68°F.
Place the biga, sourdough, flour, and cheeses in the bowl of a stand mixer.
Start the machine and add half of the eggs.
Knead and add the remaining half.
If necessary, add a little water.
Add salt, pepper, and nutmeg.
Once the dough is formed, start adding the oil gradually.
Add the next portion only when the previous one has been incorporated.
After the oil, add the softened but not melted butter in two parts.
Continue kneading until the dough is smooth and compact.
Let rest for 10 minutes.
Divide into 2 loaves and immediately place them in greased 750 g molds.
Let rise to the edge in a warm place.
Brush with beaten egg and bake at 355°F in a preheated static oven for about 1 hour.
Perform the skewer test.
Unmold and let cool before bagging.
Advice
It keeps for a week at room temperature.
It can be frozen in wedges or slices.
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