The Easter cheese focaccia is a traditional Easter recipe, excellent for breakfast to accompany cured meats and all the delights we bring to our tables. This focaccia is very soft inside and has a richer flavor compared to the Umbrian Easter cheese bread.
Tall, soft and with an irresistible cheese aroma, this focaccia is also perfect for aperitifs, brunches or spring picnics. The secret to achieving a truly perfect result is a good proofing and the use of flavorful cheeses that make the dough rich and tasty.
In this recipe I explain step by step how to prepare it at home, using both sourdough starter and brewer’s yeast to obtain a focaccia soft inside and slightly golden outside.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 100 g farina 0
- 50 g acqua
- 1 g lievito di birra fresco
- 1 pizzico zucchero
- 500 g farina Manitoba
- 150 g lievito madre
- 70 g olio extravergine d'oliva
- 80 g burro
- 8 uova
- 200 g pecorino (grattugiato)
- 50 g parmigiano grattugiato
- 7 g sale
- 1 pizzico pepe nero
- 1 pizzico noce moscata
- 50 g acqua (se necessario)
- 1 uovo (per la doratura)
Tools
- 1 Stand mixer
- 2 Baking pans
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°F–68°F.
Place the pre-ferment (biga), the sourdough starter, the flour and the cheeses into the bowl of the stand mixer.
Start the machine and add half of the eggs.
Knead and add the remaining half of the eggs.
If necessary add a little water.
Add the salt, pepper and nutmeg.
When the dough is formed start adding the olive oil little by little.
Add the next portion only when the previous one has been incorporated.
Once all the oil has been added, add the softened (but not melted) butter in two portions.
Continue kneading until the dough is smooth and compact.
Let rest 10 minutes.
Divide into 2 pieces and place them immediately into greased pans of 750 g capacity (about 1.65 lb).
Let rise to the rim in a warm place.
Brush with a beaten egg and bake in a preheated conventional oven at 356°F for about 1 hour.
Do the toothpick test.
Remove from the oven and let cool slightly.
Remove from pans and wait until completely cool before bagging.
Tips for a perfect focaccia
It keeps for one week at room temperature.
It can be frozen divided into wedges or slices.
Don’t rush the proofing.
Bake until evenly golden.
Let it cool before slicing.
FAQ (Questions and Answers)
Can I prepare the Easter cheese focaccia in advance?
Yes, it stays soft for 6-7 days if well wrapped. You can also freeze it baked and already sliced.
Which cheeses should I use?
Parmesan and pecorino are the most used, but you can also add cubed cheeses for a melty effect.
Easter cheese focaccia is much more than a simple recipe: it is a symbol of conviviality and tradition, able to bring to the table all the aroma and warmth of the holidays. Tall, soft and full of flavor, it is perfect to share with family and friends, perhaps accompanied by cured meats and eggs for a truly special Easter breakfast.
Preparing it at home is easier than it seems and always gives great satisfaction, especially when you see it rise and brown in the oven. Try it yourself and let yourself be won over by its goodness!
If you liked this recipe, discover other Easter ideas on the blog and save this focaccia to have it handy for holiday days 💛
