Focaccia della Befana: A Sweet Italian Tradition
Category: Leavened Breads
Servings: 12
Preparation Time: 15 minutes
Resting Time: 7-8 hours (overnight)
Cooking Time: 30 minutes
Focaccia della Befana is a deliciously soft and slightly sweet Italian bread, traditionally prepared for the Epiphany, or “Befana,” a holiday in Italy that celebrates the visit of the three wise men and the good witch Befana. This festive bread is rich, fluffy, and adorned with candied fruits and a touch of sugar for a perfect finish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 500g |
| Sourdough Starter (Lievito Madre) | 80g |
| Whole Milk | 200g |
| Eggs | 50g |
| Sugar | 100g |
| Butter | 85g |
| Fine Salt | 3g |
| Candied Fruits (e.g., orange, lemon) | 100g |
| Whole Milk (for brushing) | q.b. |
| Sugar Crystals (for topping) | q.b. |
Instructions
-
Prepare the Dough:
In the bowl of a stand mixer, combine the Manitoba flour and the sourdough starter. Add the whole milk gradually, ensuring it is fully absorbed into the flour mixture. -
Add Wet Ingredients:
Once the milk is absorbed, add the eggs (previously beaten) and the sugar to the mixture. Using the mixer with the dough hook attachment, knead the dough on medium speed for several minutes until it becomes smooth and elastic. -
Incorporate Butter:
Add the butter, a small piece at a time, continuing to knead the dough until the butter is fully incorporated and the dough is shiny and soft. -
First Rise:
Cover the dough with plastic wrap and allow it to rest at room temperature for 7-8 hours or overnight, until the dough has doubled in size. -
Shape the Focaccia:
Preheat the oven to 180ยฐC (350ยฐF). Lightly grease a low baking tray (32 cm in diameter) and line it with parchment paper. Once the dough has risen, transfer it to the prepared tray. Gently stretch and spread the dough using your hands to fill the tray. -
Form the Petals:
Once the dough is spread out, place a small bowl (about 10 cm in diameter) in the center of the dough to serve as a guide. Using a sharp knife or a dough cutter, make 16 evenly spaced cuts around the bowl, creating “petals” around the center. Gently twist each petal with your fingers to form a spiral shape. -
Second Rise:
Cover the shaped dough with plastic wrap again and let it rise for an additional 30 minutes, allowing the dough to puff up slightly. -
Bake the Focaccia:
Brush the surface of the dough with a little milk and sprinkle generously with sugar crystals for a sweet touch. Bake in the preheated oven for about 25-30 minutes, or until the focaccia is golden brown and cooked through. -
Serve and Enjoy:
Allow the focaccia to cool slightly before removing it from the pan. Serve it warm or at room temperature, and enjoy a slice of this delightful Italian treat that brings a festive touch to any occasion.
Focaccia della Befana combines the magic of Italian baking with rich flavors and textures. Its soft, buttery crumb is complemented by the candied fruit and sugar topping, making it a delightful centerpiece for holiday gatherings. Whether youโre celebrating the Epiphany or simply craving a special bread, this recipe will certainly add a touch of sweetness to your table.
