The Sweet Focaccia of Giaveno is typical of a small town in the province of Turin, in Piedmont, part of the Mountain Community of Val di Susa and Val Sangone. The recipe is jealously guarded by the local bakers, but this one closely resembles the original. Inside, a bean was traditionally hidden, bringing good luck to whoever found it. I hid an almond instead, who will be the lucky one? Here are some other recipes for the Befana.

Difficulty: Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 6 Hours
Portions: 10 people
Cooking methods: Oven
Cuisine: Regional Italian
Region: Piedmont
Seasonality: Winter

Ingredients

2 1/2 cups Manitoba flour
3/4 cups milk
1/2 oz fresh yeast
2 egg yolks
1/4 cup sugar
1/4 cup butter
1 pinch fine salt
1/2 lemon zest (grated)

Steps

In a mixer, put the Manitoba flour. Pour the milk into a glass, slightly warm it in the microwave, then add the yeast, 2 tablespoons of sugar, and a tablespoon of flour taken from the total, mix well with a teaspoon. Wait a few minutes for the yeast to activate (you will see a nice foam on the surface of the glass) and gradually pour it into the flour, activating the mixer. In a bowl, put the egg yolks with the sugar and beat with a whisk until they become frothy. Now gradually add the eggs to the mixer and mix well. Gradually incorporate pieces of softened butter, then add the salt and the grated lemon zest. Mix well until the dough is well kneaded.
Remove the dough from the mixer, place it in a bowl dusted with flour, cover with a sheet of plastic wrap. Let it rise for 2/3 hours in a warm and dry place, it should at least double.
Butter and flour a pan with a diameter of 10 inches, spread the dough inside evenly and let it rise for another half an hour, always covering with plastic wrap. At this point, make holes with your fingers on the surface, sprinkle with sugar, bake for about 12-15 minutes at 392°F. Take the focaccia out and sprinkle again with a bit of sugar.
And here it is ready to be enjoyed.