The Venetian sweet focaccia is a typical Easter dessert similar to the dove cake, little known outside Veneto, whose recipe varies from cook to cook!
The Venetian Focaccia, or Fugassa, is said to be a very soft focaccia, others say it is a bit dry, but personally I find it excellent and soft.
Make the Venetian focaccia too, personally, I fell in love with its softness and fluffiness… then you must have realized it… I love leavened recipes!
Then all you have to do is follow the recipe and enjoy it, but be careful… it will be gone before you know it!!!
Approximate total Kcal 3220
- Difficulty: Medium
- Cost: Cheap
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients to make the Venetian Sweet Focaccia
- 0.88 oz Fresh brewer's yeast
- 1.06 cups Whole milk
- 1/3 cup Butter
- 3/4 cup Sugar
- 1 Egg yolk
- 2 1/2 cups Manitoba flour
- 1 7/8 cups All-purpose flour
- Zest of 1 grated lemon
- Liquid vanilla or vanillin
- as needed Sugar granules
- 3 tbsps Milk
Tools
- 1 Baking Pan springform pan
Preparation of the Venetian Sweet Focaccia
Take a large bowl, put in the brewer’s yeast and dissolve it with warm milk.
Add 1 1/2 cups of Manitoba flour and mix well.
Combine the softened butter, egg yolk, sugar, grated lemon zest and add the remaining flour, mixing all ingredients well.
The mixture should be quite soft but not sticky.
Let it rise in a warm place for 5-6 hours or overnight.
After the rising time, take the dough, knead it for a few minutes adding more flour if necessary, and place the mixture in a high-sided, buttered, and floured baking pan.
Let it rise for at least 1-2 hours, then brush it with milk and decorate with sugar granules.
Bake in a preheated oven at 340°F for about 40 minutes, checking the cooking.Follow me on Facebook Pinterest Twitter Instagram YouTubeTelegram
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