The crescia from Macerata is a typical focaccia from the province of Macerata, made with a fairly rich leavened dough, but really tasty.
It’s typical to create dimples on the surface with your fingers to better hold the oil, the typical seasoning of this focaccia is with oil, salt, and rosemary, or with onions.
If you make the dough with a mixer, it will definitely help you in succeeding, as it needs to be worked a bit, and once the dough is complete, you’ll get a fairly soft, almost sticky dough, but that’s how it should be.
Visually, the dough is very smooth and really beautiful, a bit different from pizza dough, but this definitely happens because of the lard in the dough.
The crescia from Macerata is truly one of those recipes you discover by chance, if we also want simple but with a unique goodness and aroma.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
So what are you waiting for? Try this recipe too and let me know if you liked it.
Approximately 2900 kcal total
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 40 Minutes
- Preparation time: 20 Minutes
- Portions: 1 Piece
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Marche
- Seasonality: All seasons
Ingredients for making the Crescia from Macerata
- 1 ⅓ cups lukewarm water
- 0.35 oz fresh yeast
- 3.5 tbsp lard
- 1.5 tsp salt
- 4 ⅔ cups all-purpose flour
- to taste rosemary
- 5 tbsp extra virgin olive oil
- 1 tbsp coarse salt
Tools
- 1 Baking Tray Baking Tray
Preparation of the Crescia from Macerata
In the mixer, put the water, fresh yeast, and dissolve, then add the flour and start kneading for a few minutes.
Then add the salt, lard, and knead for a few more minutes until you get a nice smooth dough that’s well amalgamated.
Transfer the dough to a large, lightly greased container and cover with plastic wrap, letting it rise for at least 2 hours in a warm place.
Once risen, pour the dough onto a greased tray and spread it with your hands until it covers the entire surface.
Grease the surface, poking well with your fingers to create dimples, and let it rise for another 40 minutes or so.
After the time has passed, sprinkle with coarse salt and rosemary, add a drizzle of e.v.o. oil on the surface of the focaccia, and bake in a preheated oven at 482°F for 15-18 minutes, checking the cooking.
