The Epiphany Surprise Focaccia is a typical Piedmontese dessert prepared especially for this holiday.
It’s called surprise because inside it hides a dry bean or a coin wrapped in foil, symbolizing fertility and health, bringing good luck to the finder.
It’s a very soft dough, and while baking, it releases a scent that makes you want to eat it already as it bakes!!!
We’ve prepared many desserts these festive days, so do we really want to miss out on the dessert that closes the Christmas holidays?
The Epiphany Surprise Focaccia is waiting for you, prepare it following my recipe and photos for extra help!!!
Try to make it yourself, and if you like, send me the photo, and I will post it on my Facebook page in your name.
Approximately 220 Kcal per slice
- Difficulty: Easy
- Cost: Economic
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 1 focaccia
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter, Epiphany
Ingredients to make the Epiphany Surprise Focaccia
- 2 cups All-purpose flour
- 1 1/2 cups Bread flour
- 1 packet Active dry yeast
- 1/2 cup Sugar
- 5 1/2 tbsps Butter
- 7 oz Milk
- Grated lemon zest
- Grated zest of 1/2 orange
- 2 packets Vanilla
- 1 tsp Salt
- 1 tbsp Candied fruit
- 1/4 cup Raisins
- 1 Coin or a dry bean
- 1 tbsp Whole milk
- 1 oz Granulated sugar
Preparation of Epiphany Surprise Focaccia
First, soak the raisins in hot water.
For this dough, I recommend using a stand mixer, but you can also use a food processor with a dough hook or do everything by hand.
In the mixer, add the milk with the yeast and let it dissolve, then add the sugar, softened butter, and part of the flour, mixing slowly just for a few seconds to slightly combine.
Finally, add the drained raisins, the candied fruit, and complete the dough.
Then add the remaining flour, grated lemon and orange zest, vanilla, salt, and knead well for a few minutes until you obtain a homogeneous dough.
Transfer it to a large bowl, cover it with plastic wrap, and allow it to rise in a warm environment for at least 2 hours.
Once risen, place a coin wrapped in foil…..
Transfer the dough onto a lightly floured surface, shape it into a ball, then flatten it like a pizza.
Form a large circle about 3/4 inch thick, transfer it to a baking sheet; I used the oven rack lined with parchment paper because it didn’t fit in my baking pans.
Once our disc is on the baking sheet, place an upside-down coffee saucer in the center to mark the cuts.
Starting from the saucer, cut wedges; I first divided into 4, then again into 4, until obtaining 16 wedges.
At this point, roll each wedge towards the right to make a 1/2 turn.
Allow it to rise for 40 minutes to a maximum of 1 hour depending on how the rising goes, then brush with milk, sprinkle with sugar crystals, and bake in a hot oven at 392°F for 20-25 minutes.
If it browns too much during baking, place a sheet of foil over the dessert.
Once baking is complete, allow it to cool before consuming.
