Focaccia Veneta and “Tre Colli” Recioto di Soave

Our Recioto di Soave “Tre Colli” finds its best match in the Venetian focaccia .. And it is immediately Easter!

The “fugassa” is one of the Easter desserts originating in the Veneto region, which boasts very ancient origins. Tradition has it that the Venetian focaccia was conceived by a baker from Treviso who on the occasion of Easter added to the bread dough other ingredients, such as eggs, butter and sugar, all in moderate quantities given the costs, thus obtaining a soft and sweet bread. to give to its customers. Also called “fugassin” originally this was the sweet of the poor but with the passage of time many pastry chefs welcomed him into their kitchens, modifying the recipe and making it more structured: in fact, the Veneto focaccia, to be so soft, boasts 4 leavenings.

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INGREDIENTS

INGREDIENTS FOR THE FIRST DOUGH (FOR A MOLD OF 750 GR)

Manitoba mix flour and 00 50 g

Sugar 20 g

Whole milk at room temperature 80 g

Dry yeast 4 g

FOR THE SECOND MIXTURE

Manitoba mix flour and 00 150 g

Sugar 20 g

Eggs (about 1)60 g

Butter softened at room temperature 30 g

FOR THE THIRD MIXING

Manitoba mix flour and 00 100 g

Sugar 20 g

Eggs (about 1) 60 g

Butter softened at room temperature 30 g

FOR THE FOURTH MIXTURE

Manitoba mix flour and 00 200 g

Sugar 40 g

Eggs (about 1) 56 g

Salt up 10 g

Vanilla pod 1

Orange peel 1

Lemon peel 1

White rum 10 g

Butter softened at room temperature 40 g

TO GET READY

Egg whites 30 g

Icing sugar 20 g

Grains of sugar 20 g

PREPARATION OF THE 1ST MIXTURE (LIEVITINO)

To prepare the Venetian focaccia, begin to sift together 250 grams of type 00 flour and 250 grams of Manitoba flour, so as to obtain a flour with the right strength, this quantity will be sufficient for all subsequent doughs. Furthermore it is important that all the ingredients are at a similar temperature to proceed with the realization of the Venetian focaccia. Once you have obtained your mix of flours, mix them with a spoon and take 50 grams, then place them in another bowl and add 20 g of sugar. Add 4 g of dehydrated brewer’s yeast and pour 80 g of milk (at room temperature) flush, stirring with a fork until a smooth batter without lumps is obtained. At this point, cover with plastic wrap and leave to rise in the oven only with the light on for 1 hour or until it has doubled in volume and bubbles will appear on the surface.

2nd DOUGH

Only now you can proceed to make the second dough: pour a planetary mixer in the bowl, equipped with a hook, 150 g of the flour mix and 20 g of sugar, also add the lievitino and add the egg, beaten slightly and always at room temperature . Begin to work the dough at medium speed for 2-3 minutes 4, then add 30 g of butter (at room temperature) twice, waiting for the first bit to be absorbed before going on to the second and continue to work the dough for another 6-7 minutes until it is well strung. At this point, transfer the dough to a work surface using a tarot, give it a spherical shape and place it in a bowl, cover with plastic wrap and leave to rise again in the oven with the light on for 4 hours until will be doubled in volume.

3rd DOUGH

Then proceed with the third dough: pour 100 g of the previously prepared flour mix and 20 g of sugar into the bowl of the planetary mixer (always with a hook). Add the second dough, operate the machine at medium speed and add the egg (at room temperature). Wait 2-3 minutes and gradually add 30 g of soft butter and continue to work the dough until it is well strung. At this point, transfer it to a work surface and with the hands folded into the dough, pulling the outer edges of the dough inward, this will serve to give it more strength. Place it in a bowl and cover it with plastic wrap. Put it back in the oven only with the light on for about 1 hour, until it has doubled in volume.

4th DOUGH

At this point take care of the 4th and last dough: pour 200 g of the flour mix into the bowl of the planetary mixer, add 40 g of sugar, the third mixture, the egg previously beaten and knead for a few minutes. Then add the rum, let it absorb and in the meantime grate the rind of an orange and a lemon. Then add the salt and seeds of a vanilla bean and the citrus fruit peel in a planetary mixer. Finally add 40 g of softened butter a little at a time 8 and wait until the dough is well strung. Transfer it to a pastry board and fold again 10 before giving it a spherical shape. Transfer it into a bowl 11 and cover as usual with the plastic wrap and let it rise in the refrigerator for 15 hours, then let it come to room temperature for about 2 hours.

FORMING OF THE VENETO FOCACCIA At this point, transfer the dough onto a lightly floured pastry board, fold again and give the dough a spherical shape. Transfer it into a 750 g cardboard panettone mold and put it in the oven only with the light on for about 2 hours, until the dough has almost reached the edge. Leave it at room temperature for a few minutes to dry the outside slightly and in the meantime prepare the icing by lightly mounting the egg whites with the icing sugar until the mixture is frothy, but not firm. Using a sharp knife, cut a cross on the surface of the focaccia and brush the entire top with the icing. Sprinkle with the granulated sugar and bake in a static oven preheated to 170 ° (we do not recommend the use of the convection oven) for 30 minutes, then cover with silver paper and continue cooking for another 20 minutes. To ensure that the focaccia is cooked you can always do the toothpick test. Once out of the oven, let your Venetian focaccia cool before serving!

SOURCE: Giallo Zafferao Blog https://ricette.giallozafferano.it/Focaccia-Veneta.html