Recipes of the venetian tradition: La Fugassa (Focaccia Veneta)

Fugassa is a word that evokes sitting by the hearth in the evening. It is a sweet bread, similar to colomba pasquale (Easter bread) and pandoro (golden cake). This is the most humble of the traditional dishes that has been passed down to the present. Originally a cake eaten by the poor, it was made for special occasions by adding eggs, butter and sugar to bread dough and then baking it in a wood stove.

20 g brewers’ yeast
¼ L milk
3 eggs
125 g sugar
100 g butter
400 g type ‘00’ flour
grated lemon peel from half a lemon
1 envelope of vanilla
dash of salt
pearl sugar
1 tbsp. slivered almonds

Dissolve the yeast in tepid milk, add the sugar, butter, egg yolks and salt, and then slowly add the flour, blending well. Let rise overnight in a bowl covered with a damp cloth, left in a warm, closed place. The next morning, mix the dough again, adding the grated lemon peel and vanilla. Grease a high round baking tin with butter add the dough and make a cross pattern at the top. Let rest for two hours.
Whip an egg white and brush it on the surface of the dough. Sprinkle with pearl sugar and almonds. Bake at 180 °C for approximately 40 minutes, checking occasionally.

La Fugassa (Focaccia Veneta) La Fugassa (Focaccia Veneta) La Fugassa (Focaccia Veneta)
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