Pizza di Formaggio Marchigiana
Pizza di formaggio Marchigiana, also called crescia di Pasqua, is a tall, golden savoury Easter bread rich with eggs, grated pecorino, and melting cheese pockets.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •High-sided panettone paper mould (18cm)
- •Large mixing bowl or stand mixer
- •Whisk
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 19 g
- carbs
- 38 g
- fibre
- 2 g
- protein
- 17 g
- calories
- 390 kcal
Instructions
- 1
Dissolve the fresh yeast in the lukewarm milk in a small bowl and leave for five minutes.
- 2
Whisk the eggs, olive oil, softened lard, grated pecorino, Parmigiano, salt, and black pepper together in a large mixing bowl.
- 3
Pour the milk and yeast mixture into the egg mixture and stir to combine.
- 4
Add the flour gradually, then knead for ten minutes until smooth, glossy, and slightly tacky.
- 5
Gently fold the cheese cubes into the dough until evenly distributed throughout.
- 6
Shape the dough into a smooth ball and place it into a tall paper panettone mould.
- 7
Cover loosely with a clean cloth and leave to rise in a warm place for two to three hours until doubled.
- 8
Preheat your oven to 180°C (160°C fan).
- 9
Bake on the lower rack for forty to forty-five minutes until deep golden and a skewer comes out clean.
- 10
Transfer to a wire cooling rack and let cool completely before slicing.
Chef's tips
Use a tall paper panettone mould to support the dough as it rises into its characteristic high dome. Do not dice the cheese cubes too small, or they will melt entirely into the dough rather than leaving distinct pockets.
Ingredient substitutions
- Pecorino Marchigiano → Pecorino Romano, though reduce the added salt by two grams
- Lard (strutto) → softened unsalted butter in equal quantity
Storage
Keep wrapped tightly in parchment or a linen bread bag at room temperature for up to four days.
Reheating
Warm individual slices in a dry skillet over low heat for two minutes to soften the cheese pockets.
Common mistakes to avoid
- •Slicing the loaf while warm, which compresses the soft crumb and makes it gummy.
- •Rushing the final prove, resulting in a dense bread rather than a light, towering structure.
Serving suggestions
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