The sweet Easter focaccia is a very simple and quick-to-prepare leavened bread. It does not require long rising times, just an overnight rest in the refrigerator and is made with brewer’s yeast. It has a very dense crumb, yet it is soft and light. For a same-day leavening, you can increase the amount of brewer’s yeast, start the dough in the morning to have the sweet Easter focaccia ready in the late afternoon. You can add raisins, dark or white chocolate chips, red fruits, dried apricots, or simply candied orange cubes. Do you like Easter leavened products? Then you can’t miss the Pammarito and the Sweet Easter Pizza.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 0.1 oz fresh brewer's yeast
- 0.5 cup water (at room temperature)
- 3/4 cup Manitoba flour
- 3 1/4 cups Manitoba flour
- 1/2 cup sugar
- 1/2 cup butter
- 0.5 cup water (at room temperature)
- 4 eggs
- 1 tsp salt
- 1 orange
- 1 lemon
- 1 vanilla pod
- 1 egg white
Tools
- 1 Bowl
- 1 Grater
- 1 Fork
- 1 Stand mixer
- 2 Baking molds
Steps
Place 0.1 oz of yeast, 3/4 cup of flour and 0.5 cup of water in a bowl, mix with a fork and cover with plastic wrap. Let it rest for about 40 minutes at 75°F until it swells.
Add the starter to the bowl of the stand mixer, with the remaining 0.5 cup of water and 1 3/4 cups of flour.
Start the machine and as soon as the dough is formed, add 2 eggs and half of the sugar, then 3/4 cup of the remaining flour.
Let it knead and reach consistency.
Add the other 2 eggs, the remaining sugar, the flavorings, the last 3/4 cup of flour, and the salt.
Continue kneading, and as soon as the dough is consistent, add the butter a little at a time.
Let it rest uncovered in the bowl for 1 hour. Cover the dough with plastic wrap and refrigerate for about 12 hours.
After 12 hours, take the dough out of the fridge, and bring it to room temperature, about 1 hour.Turn the dough onto a work surface and divide it into two for two 500g focaccias, give it a round of tight folds for a denser crumb.
Form the dough balls and place them in the appropriate molds to rise.
Let rise at approximately 79°F-82°F, the dough should reach almost to the edge of the mold.
Before baking, brush the surface with egg white.
Bake in a preheated static oven at 355°F for about 30-40 minutes.
Advice
It keeps for about 10 days stored in a bag.
It keeps for about 10 days stored in a bag.
FAQ (Questions and Answers)
Can I make the Sweet Easter Focaccia lactose-free?
Of course, you can substitute the butter with margarine in the same quantities. If you prefer to use oil, 100 g will suffice.
What type of oil can I use?
Any vegetable oil is fine, such as rice, sunflower seed, and corn oil. Extra virgin olive oil will have a more intense flavor.
