The Epiphany Focaccia is indeed a sweet treat to eat on January 6th, after all, as they say, the Epiphany takes away all the holidays.
A very simple leavened cake full of raisins, pine nuts, and candied fruit where a hidden coin is usually added, but my grandmother told me that they used to put a dried bean or a broad bean since finding a coin between the teeth was not very advisable.
Haven’t decided what to put in the Epiphany stocking for your children yet? Try reading the Epiphany sweets recipes or the collection of sweet and savory muffins, who knows if the children will also like them.
If you like leavened Christmas-time desserts and not only, you can read the recipes I leave you below and then let’s discover how to prepare the Piedmontese Epiphany Focaccia right after the photo!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for the Epiphany Focaccia
- 1.6 cups all-purpose flour
- 1.6 cups Manitoba flour (or strong flour 280w)
- 0.6 cups sugar
- 0.4 cups milk
- 2 eggs (large)
- 7 tbsp butter (or 80 ml of various seed oil)
- 2 tsp fresh baker's yeast
- 2.8 oz candied fruit
- 1 oz pine nuts
- 1 dried bean
Tools
- 1 Electric whisk with hook
- 1 Bowl
- 1 Spatula
- 1 Pan springform pan 10 inches
Piedmontese Epiphany Focaccia Preparation
To prepare the Epiphany Focaccia, first sift the flours together and dissolve the baker’s yeast in a little milk taken from the total.
In a large bowl, place the flours, the dissolved yeast, and the rest of the milk and knead with the beaters equipped with a hook or in a mixer or mixer.
Melt the butter in a bain-marie or in the microwave and let it cool slightly.
Then incorporate the eggs, melted butter, and sugar into the bowl and knead for at least 10 minutes.
Add the candied fruit, pine nuts, and dried bean and mix everything very well with your hands.
If you want, you can turn the mixture onto the work surface to work it better into a ball.
Grease the bowl where you prepared the dough with a little oil and place your dough for the Epiphany Focaccia inside, cover with cling film.
Let it rise for at least 4 hours.
Once risen, preheat the oven to 392°F in static mode, butter, and flour a 10-inch springform pan.
Turn the mixture onto the work surface and stretch it with your hands, then fold it into 3 parts (like a book), stretch it again, and fold it again.
Place it in the cake pan and spread it until it reaches the edges.
Bake and cook the Epiphany Focaccia for at least 25 minutes on the middle shelf of the oven.
If you want, before baking, you can sprinkle the focaccia with colored sugars or sprinkles.
Alternatively, brush with honey or with a beaten egg white or simply with milk.
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How to store the Epiphany Focaccia
You can store it under a glass dome for 3 days, if you prefer or have leftovers you can always freeze it even divided into portions.
Other recipes
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