Easter Foccacia: Fugazza di Pasqua
- 1 tablespoon dry active yeast
- 1/2 cup warm water
- 1 tablespoon sugar, plus 1 tablespoon
- 5 1/2 cups flour
- 5 beaten eggs, plus 1 egg and 1 yolk
- Pinch salt
In a separate bowl, combine the flour and salt, forming a well in the center. Add the yeast mixture and beaten eggs and stir with a wooden spoon, gradually incorporating the ingredients to form a soft dough. Adding more flour if necessary to help bring the dough together, and knead with floured hands when the dough becomes too stiff. Knead for 10 minutes on a floured surface, or for 10 minutes in the bowl of a mixer, using the dough hook attachment. When the dough is smooth and elastic, form it into a ball and place in a greased bowl, turning to grease all sides. Cover with a damp dishtowel and allow to rise in a warm place until doubled in size, about 45 minutes. Punch down and allow to rise, covered, a second time.
Preheat the oven to 450 degrees F.
Punch the dough down and, with clean, oiled hands, press the dough to fit an 11 by 15-inch pan by 1-inch thickness. Dimple the dough in several spots with your knuckles, cover, and let rise for 15 minutes.
After 15 minutes, beat the remaining egg, yolk, remaining sugar, and pinch of salt and brush the mixture over the surface of the dough. Bake for 25 to 30 minutes, until light golden brown. Serve warm, cut into wedges.
Recipe copyright 2001, Mario Batali. All Rights Reserved.
Recipe courtesy of Mario Batali