Venetian Focaccia
- Vegetarian
- Energy Kcal 426
- Carbohydrates g 65.1
- of which sugars g 21.2
- Protein g 11.4
- Fats g 13.3
- of which saturated fat g 7.13
- Fiber g 2.4
- Cholesterol mg 116
- Sodium mg 535
- Difficulty: Very difficult
- Prep time: 60 min
- Cook time: 60 min
- Serving: 8
- Cost: Low
- Note more than 25 hours of total leavening
PRESENTATION
So here's the thing, in the beautiful Veneto region, Venetian focaccia is pretty much a staple on Easter tables. Seriously, it's a rich local tradition. This super tasty sweet focaccia recipe—known as "fugassa" or "focaccia Veneziana"—got its start in Treviso. And why? Well, a creative baker decided to jazz up basic bread dough with eggs, butter, and sugar. Really great idea. The result is a soft, moist bread with just the right touch of sweetness. Venetians are really, really proud of how fugassa has changed over the years.
What began as a simple treat for folks with limited means has become a holiday star, thanks to pastry chefs adding four long leavening stages for that legendary tender texture. And look, instead of loading it with candied fruit like the classic colomba cake, Venetians keep it pretty simple—sometimes adding marsala wine or a hint of citrus for extra aroma.
You might see it shaped into doves or in tall, panettone-style molds. Often marked with a cross before baking—definitely a nod to its roots. Not everyone in Italy does Easter the same way, but Venetian focaccia really shines when it comes to Italian Easter bread.
While Umbrians have their ciaramicola, Venetians lean into simplicity, letting the fluffy crumb and golden, crispy top speak for themselves. Families love slicing it up for breakfast, dunking it in coffee, or serving it after the big meal. So good. It's sweet but not too heavy.
There are even regional debates about flavors. Some swear by a splash of grappa, others lean more citrus or vanilla. And you know what? One thing’s for sure: this traditional Venetian dessert brings people together—whether you're in a small village or the heart of Venice. Crazy how this bread, once just a humble treat, now feels special for any holiday table. Anyone looking to try Italian sweet bread or wanting a change from the usual colomba will find fugassa hits that nostalgic, homey spot every single time. Honestly, it is a nod to the power of tradition and the joy of sharing really good food with loved ones.
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INGREDIENTS
- Ingredients for the first dough (for a 1.65 lbs mold)
- Flour 0.4 cup (50 g) - mix of manitoba and 00
- Sugar 5 tsp (20 g)
- Whole milk ⅓ cup (80 g) - at room temperature
- Brewer's yeast 0.8 tsp (4 g)
- for the second dough
- Flour 1 ¼ cup (150 g) - mix of manitoba and 00
- Sugar 4 ¾ tsp (20 g)
- Eggs 2.1 oz (60 g) - (about 1)
- Butter 2 tbsp (30 g) - softened at room temperature
- for the third dough
- Flour 3.5 oz (100 g) - mix of manitoba and 00 flour
- Sugar 5 tsp (20 g)
- Eggs 2.1 oz (60 g) - (about 1)
- Butter 2 tbsp (30 g) - softened at room temperature
- for the fourth dough
- Flour 1.6 cups (200 g) - mix of manitoba and 00
- Sugar ¼ cup (40 g)
- Eggs 2 oz (56 g) - (about 1)
- Fine salt 1 ½ tsp (10 g)
- Vanilla bean 1
- Orange peel 1
- Lemon peel 1
- White Rum 0.7 tbsp (10 g)
- Butter 3 tbsp (40 g) - softened at room temperature
- for garnishing
- Egg whites ⅛ cup (30 g)
- Powdered sugar 2 ½ tbsp (20 g)
- Granulated sugar 5 tsp (20 g)
Preparation of the 1st dough (starter)
To prepare the Venetian focaccia, start by sifting together 250 g of all-purpose flour and 250 g of manitoba flour 1, to obtain a flour with the right strength; this amount will be sufficient for all subsequent doughs. Moreover, it is important that all ingredients are at a similar temperature to proceed with the preparation of the Venetian focaccia. Once you've obtained your flour mixture, stir it with a spoon 2 and set aside 50 g, then place it in another bowl and add 20 g of sugar 3.
Add 4 g of dry yeast 4 and pour in 80 ml of milk (at room temperature) in a stream, mixing with a fork 5 until you get a smooth batter without lumps 6.
At this point, cover with plastic wrap 7 and let rise in the oven turned off with the light on for 1 hour or until it has doubled in volume 8 and bubbles have formed on the surface 9.
2nd dough
Now you can proceed to make the second dough: pour 150 g of the flour mixture and 20 g of sugar into the bowl of a stand mixer with a dough hook 1, add the starter 2, and include the egg, lightly beaten and always at room temperature 3.
Start working the dough at medium speed for 2-3 minutes 4, then add 30 g of butter (at room temperature) in two parts, waiting for the first piece to be absorbed before moving on to the second 5, and continue working the dough for another 6-7 minutes until it is well combined 6.
At this point, transfer the dough to a work surface using a dough scraper 7, shape it into a ball, and place it in a bowl 8, cover with plastic wrap, and let it rise again in the oven turned off with the light on for 4 hours until it has doubled in volume 9.
3rd dough
Then proceed with the third dough: pour 100 g of the previously prepared flour mixture and 20 g of sugar into the bowl of the stand mixer (still equipped with a dough hook) 1. Add the second dough 2, start the machine at medium speed, and add the egg (at room temperature) 3.
Wait 2-3 minutes and gradually add 30 g of soft butter 4, and continue to work the dough until it is well combined 5. At this point, transfer it to a work surface, and using your hands, give the dough some folds, pulling the outer edges of the dough towards the center 6, this will give it more strength.
Place it in a bowl 7 and cover with plastic wrap 8. Put it back in the oven turned off with the light on for about 1 hour, until it has doubled in volume 9.
4th dough
Now take care of the 4th and final dough: pour 200 g of the flour mixture into the bowl of the stand mixer, add 40 g of sugar 1, the third dough, the previously beaten egg 2, and work everything for a few minutes 3.
Then add the rum 4, let it be absorbed, and in the meantime grate the zest of an orange and a lemon 5. Then add the salt and the seeds from a vanilla pod to the stand mixer 6
and the citrus zests 7. Lastly, gradually add 40 g of softened butter 8 and wait until the dough is well combined. Transfer it to a work surface
and give it folds again 10 before shaping it into a ball. Transfer it to a bowl 11, cover as usual with plastic wrap, and let it rise in the refrigerator for 15 hours, then let it return to room temperature for about 2 hours.
shaping the Venetian focaccia
At this point, transfer the dough to a lightly floured work surface, give it folds again, and shape the dough into a sphere 1. Place it inside a 1.65 lbs cardboard panettone mold 2 and leave it in the oven turned off with the light on for about 2 hours, until the dough almost reaches the edge. Leave it at room temperature for a few minutes to slightly dry the outer part
and in the meantime prepare the glaze by slightly beating the egg whites with the powdered sugar 4 until you get a frothy but not firm mixture 5. Using a sharp knife, cut a cross on the surface of the focaccia 6
and brush the entire upper dome with the glaze 7. Sprinkle with sugar granules 8 and bake in a preheated static oven at 338 °F (the use of a convection oven is not recommended) for 30 minutes, then cover with foil and continue baking for another 20 minutes. To ensure the focaccia is cooked, you can always do the skewer test. Once baked, let your Venetian focaccia cool slightly before serving!