Focaccia Veneta: A Sweet Italian Tradition
Focaccia Veneta is an iconic Italian bread known for its delicate sweetness and irresistible aroma, often prepared for special occasions or family gatherings. This recipe requires patience and multiple stages of preparation, but the end result is a fluffy, flavorful bread that is both fragrant and satisfying. Perfect for sharing at a holiday dinner or a special family meal, this focaccia is a true showstopper. Let’s dive into how you can recreate this beautiful Venetian classic in your own kitchen.
Ingredients
To create this delicious Focaccia Veneta, you’ll need the following ingredients. Make sure that all your ingredients are at room temperature to ensure the best results:
| Ingredient | Amount |
|---|---|
| 00 Flour | 250g |
| Manitoba Flour | 250g |
| Sugar | 20g |
| Whole Milk | 80g |
| Dry Yeast (active dry yeast) | 4g |
| Eggs | 60g |
| Butter (room temperature) | 30g |
| Sugar | 20g |
| Eggs | 60g |
| Butter | 30g |
| 00 Flour | 200g |
| Sugar | 40g |
| Eggs | 56g |
| Fine Salt | 10g |
| Vanilla Pod | 1 |
| Orange Zest | 1 |
| Lemon Zest | 1 |
| White Rum | 10g |
| Butter (softened) | 40g |
| Egg Whites | 30g |
| Powdered Sugar | 20g |
| Sugar Crystals (for garnish) | 20g |
Instructions
Follow these detailed steps to create your Focaccia Veneta. Each step is crucial in bringing out the best texture and flavor in this bread, so be sure to take your time.
Step 1: Prepare the Pre-ferment
Begin by sifting together 250g of 00 flour and 250g of Manitoba flour. The Manitoba flour, known for its strength, will provide structure and elasticity to your dough. This mixture of flours will be enough for all subsequent dough preparations.
Once sifted, mix the flours together thoroughly with a spoon. Next, add 4g of dry yeast to the flour mixture. Stir to combine evenly.
Cover the bowl with plastic wrap and set it aside in a warm place to allow the yeast to activate and bloom. This is your starter, which will give the bread its characteristic rise and texture.
Step 2: Make the First Dough
After the yeast has activated, it’s time to prepare the first dough. In the bowl of a stand mixer fitted with a hook attachment, add 150g of the flour mixture you prepared earlier. To this, add 20g of sugar. Then, mix the dry ingredients gently.
Gradually add the activated pre-ferment (the yeast mixture). Start mixing on medium speed for 2-3 minutes until everything is incorporated.
Now, introduce 30g of softened butter to the dough, adding it in two parts. Wait until the first addition is absorbed before adding the second part of butter. This method will allow the butter to incorporate smoothly and evenly into the dough.
Once the dough is smooth and elastic, transfer it to a work surface. Shape it into a round ball using a bench scraper or your hands. Place the dough ball into a lightly greased bowl, cover with plastic wrap, and let it rest in a warm spot—like an oven with just the light on—for 4 hours. The dough should double in size during this resting period.
Step 3: Prepare the Second Dough
Once the first dough has risen, it’s time to make the second dough. In your stand mixer, add 100g of the flour mixture, 20g of sugar, and the risen first dough. Start mixing at medium speed again for another 2-3 minutes.
After a few minutes, add one egg at room temperature. Mix until it’s fully incorporated into the dough. Continue mixing for another 2-3 minutes.
Now, add 30g of softened butter to the dough. Add it gradually, allowing the dough to absorb each bit of butter before adding more. This will help the dough become rich and smooth.
Once the dough has reached the desired consistency, transfer it to a clean, lightly floured work surface. Perform a series of folds: stretch the dough from the edges and fold it into the center. Repeat this for several minutes to strengthen the dough and develop its texture.
Return the dough to a bowl, cover it, and place it back in the oven (with just the light on) for an hour, or until it doubles in size again.
Step 4: Final Dough Preparation
After the second dough has risen, we move on to the final stage of the bread-making process. In the mixer, add 200g of the flour mixture, 40g of sugar, and the risen second dough. Mix at medium speed for a few minutes.
Once the dough has started to come together, crack an egg into the mixer and add it to the dough. Beat the egg lightly before incorporating it into the mixture. Continue mixing for 2-3 minutes until the dough is smooth.
Next, add 10g of white rum. Allow the alcohol to be absorbed into the dough before proceeding. While the dough is mixing, zest one orange and one lemon. Add both zests to the dough along with the seeds scraped from one vanilla pod. This will infuse the dough with a rich, aromatic flavor.
Now, gradually add 40g of softened butter, continuing to mix until the butter is fully incorporated and the dough is smooth and glossy.
Step 5: Shape and Rest the Dough
Transfer the dough to a lightly floured surface. Again, perform a series of folds, gently stretching the edges and folding them towards the center. Once this is done, shape the dough into a round ball.
Line a 750g panettone mold with parchment paper and transfer the dough into the mold. Gently press it to fit the mold evenly.
Cover the dough with plastic wrap and leave it in a warm spot to rise for one final hour, or until it has doubled in size.
Step 6: Prepare the Glaze
While the dough is rising, prepare the glaze. In a small bowl, whisk together 30g of egg whites and 20g of powdered sugar until you achieve a light, glossy consistency. This glaze will give the focaccia a beautiful shine when baked.
Once the dough has risen, gently score the top of the focaccia with a sharp knife, creating a cross pattern. This will allow the bread to expand evenly while baking.
Brush the top of the dough generously with the egg white glaze, ensuring all the surface is covered. Sprinkle sugar crystals on top to give it a delightful crunch and shine.
Step 7: Bake the Focaccia
Preheat your oven to 180°C (350°F). Once the oven is ready, bake the focaccia for 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Let the focaccia cool in the mold for a few minutes before transferring it to a wire rack to cool completely. This allows the bread to set and makes it easier to slice.
Step 8: Serve and Enjoy
Your Focaccia Veneta is now ready to enjoy! Slice it up and serve it with a cup of coffee or tea, or bring it to your next holiday gathering or special occasion. The sweet, fragrant notes of vanilla, citrus, and rum, combined with the delicate texture of the dough, make this bread a unique and unforgettable treat.
Focaccia Veneta is a delightful way to bring a little taste of Italy into your home. Whether you serve it on its own or pair it with your favorite dishes, this is a bread that will make any occasion feel extra special.
Conclusion
Focaccia Veneta is an extraordinary bread that requires a bit of time and attention, but the results are absolutely worth it. By carefully following each step, you’ll create a beautiful, flavorful bread that is perfect for any celebration or casual meal. Enjoy the process of making it as much as you will enjoy eating it!
