Italian Easter Cheese Focaccia, also known as “Torta di Pasqua”

Italian Easter Cheese Focaccia, also known as “Torta di Pasqua”

This Italian cheese Focaccia, typical Easter food coming from the Umbria region, is usually served during the Easter morning breakfast when all the families reunite to celebrate all together. Soft and flavoured is traditionally accompanied by gourmet cured meats or Benedict free range eggs. The original recipe from Umbria recommends the use of Pecorino Romano rather than Parmigiano Reggiano because is the typical cheese used in this part of Italy.  Pecorino is made out of sheep’s milk and you can find both aged and young seasonings. This recipe requires a combination of both types.  The preparation is simple and quick, you can make an original surprise to your family and friends… they will eat it one bite after the other.

Cooking Time: 45 minutes

Type: Vegetarian

Ingredients for the Dough: 1 Loaf, 6 Servings

• 500 gr. of bread flour
• 5 large fresh eggs
• 1/2 glass of drinking spring water at room temperature
• 2 cubes of brewer’s yeast
• ½ glass of extra virgin olive oil
• Salt and Pepper to taste
• 1 spoon of sugar
• 50 gr. of unsalted softened butter
• 150 gr. of freshly grated Pecorino Romano Cheese
• 80 gr. Approx. of young diced Pecorino Cheese

Recipe:

• Melt the yeast in half glass of water
• If you have a dough kneading machine put the flour in it, add all the ingredients: the yeast, eggs, oil, sugar, butter salt and pepper but not the cheese.
• After 5 minutes you can incorporate the cheese and continue kneading until the mixing looks very smooth
• If you don’t have a dough machine: sieve the flour into a big bowl and make a hole in the middle. Add all the ingredients and start stirring with a wood kitchen ladle.
• Then continue kneading with your hands, and add the flour if required.
• Put the dough in a buttered cake pan or large soufflé’ pan and let it rest for three hours covered with a clean tea towel.
• You can now bake your Torta di Pasqua in preheated static oven at 100° C, then slowly turn the temperature up to 180° C.
• After an hour, check the bread with a toothpick and make sure it is dry.
• Let rest your Easter Cheese Bread until it reaches the room temperature and sliced it as you like. We suggest you to make slices of at least 1 cm high.
• Prepare a rich platter of cured meats such as Prosciutto, Salame, Mortadella, pieces of cheese and edges of Benedict eggs.
• Match this indulgent starter with your favourite red wine and enjoy it.