The sweet focaccia with brioche dough is something indescribable; to really understand it, you absolutely have to try it. You will savor the softness and richness of a leavened dough like brioche with the versatility and rusticity of focaccia. It’s not a common focaccia, but a delicious hybrid that has won over the palates of those seeking something special for breakfast, a snack, or even as a dessert.
The dough, enriched with eggs, butter, and sugar, is incredibly soft and fragrant, with a melt-in-your-mouth texture. Unlike the classic focaccia dough, which is more hydrated and rustic, the brioche one is more similar to a panettone or pandoro but without the complexity of long rising. This makes it ideal for being enriched with a variety of sweet ingredients, transforming a simple base into an explosion of flavors.
The variations are endless and leave room for creativity: it can be enriched with raisins, candied fruit, chocolate chips, fresh seasonal fruit like apricots or cherries, or covered with a crunchy sugar, almond slices, or a light glaze.
This preparation is suitable for different occasions: it’s perfect for a Sunday brunch, a dessert buffet, or simply to spoil the family with a delicious breakfast. Its versatility and enveloping flavor make it a must-try recipe for those who love leavened goods and want to experiment with new combinations. Its golden surface and spongy texture make it irresistible at first glance, and its aroma just out of the oven is a true delight for the senses.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 333.59 (Kcal)
- Carbohydrates 49.39 (g) of which sugars 15.71 (g)
- Proteins 9.85 (g)
- Fat 10.96 (g) of which saturated 6.49 (g)of which unsaturated 3.90 (g)
- Fibers 1.47 (g)
- Sodium 17.77 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups Manitoba flour
- 1 cup whole milk
- 2 eggs
- 0.5 oz fresh yeast
- 0.6 cup sugar
- 3.5 oz butter (soft)
- 1 tbsp orange (orange paste or grated orange and lemon zest)
- to taste sugar
Tools
- 1 Stand mixer
Steps
Place the flour in the stand mixer
the sugar
the yeast
the eggs
the milk
the orange paste
when the ingredients are well combined
add the soft butter, piece by piece
Mix with the stand mixer for about 10 minutes, fold a few times and round the dough. Let rise for about 2 hours
It will have doubled in size
At this point, spread the dough with your fingers on a baking sheet and let it rise again for about 1 hour
Moisten the focaccia with some egg whites
Finish with a sprinkle of sugar on top and bake in a static oven at 340°F for 20 minutes and enjoy this sweet focaccia which is already delicious in its simplicity, but if you wish, you can also fill this focaccia with Nutella.
