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Focaccia di Pasqua
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This buttery and fluffy bread, traditionally made at Easter (Pasqua in Italian), is the Italian equivalent of our hot cross buns. The dough is enriched with butter and egg, then infused and coloured with saffron, which in the past was said to symbolise wealth and generosity. Due to the amount of sugar, butter and egg it contains, the dough rises really slowly, so it's easier to let it rise in the fridge overnight.
The richness of this cakey bread lends itself especially well to a rich Sauternes from a hot year.
Typical values per serving:
This recipe was first published in Sat Apr 01 01:00:00 BST 2006.