The focaccia

It is basically a bread enriched in fat and eggs, sweetened and flavored with grated lemon peel or vanilla. The early preparation is the same as the bread: water, flour and yeast, then on the two bodies later followed by the period of rising (from 4 to 6 hours in a warm environment of 20 ° -22 °) add a first half fat, eggs and sugar, and then the second half with the spices.

The dough after the last rise should be soft but firm enough to keep on the plate (greased) – the form that will be precisely of cake. The cross is incised (ritual action), we sweep the egg yolk, sprinkle with the egg whites beaten with sugar and almonds and you switch to the hot oven for a time that can vary depending on the volume of the cake itself (an average of about 1 kg cake will take about 40 minutes of cooking).

Dose: for 1 kg of flour

  • from 10 to 15 eggs albumens
  • 2 egg yolks,
  • 300 g of softened butter,
  • 1 “egg” of yeast,
  • salt,
  • grated lemon – lime or vanilla flavor.

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