Save to your scrapbook
Focaccia di Pasqua
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 April 2006.