Italian Easter Cheese Bread {Crescia or Pizza Di Pasqua}

5 from 1 vote

Italian Easter Cheese Bread {Crescia or Pizza Di Pasqua}

Delicious Italian Easter Cheese Bread loaded with grated Pecorino and Parmesan cheese and stuffed with melted Swiss cheese inside.

Prep Time30

Cook Time1

Resting Time (approximate)5

Course: Bread

Cuisine: Italian

Servings: people

Calories: 328kcal

Author: Svi

Equipment

Paper Mold (recommended)

Ingredients

150 ml lukewarm milk , approx ½ cup + 2 tbsp
1 teaspoon dry yeast
4 eggs
500 g flour , 17.5 oz
1 teaspoon sugar
1 teaspoon salt
½ teaspoon pepper
65 g Extra virgin olive oil , approx ¼ cup
100 g Pecorino cheese , grated approx 1 cup
100 g Parmesan cheese , grated approx 1 ½ cup
100 g Emmental cheese or Gruyère or Swiss cheese, cut in large cubes

Instructions

In lukewarm milk add sugar and dry yeast. Let sit for a few minutes until dissolved.
In a large mixer bowl beat eggs. Add extra virgin olive oil, and about ⅓ of all flour, sifted.
Mix well with a fork.
Add milk and yeast mix. Continue mixing add another third of flour. At this point the dough will start to become thicker but will be still very soft and easily managable with a fork.
Add grated Pecorino and Parmesan cheese. Mix everything well with a fork.
Once cheese has been well incorporated in the dough add salt, pepper and the remaining flour.
Start kneading the dough using your hands. Once it start to come together in a soft but compact ball trasnfer it to well floured work surface and using rotaing motion knead for another minute.
Give your dough a nice round shape, dust lightly with flour and cover with linen towel.
Let rise at room temperture (about 75F/ 24C) for 2-3 hours or until it doubles in zise.
Traditionally crescia is baked in a tall round tin, the same you use to make panettone. But you can make it in a rectangular loaf pan as well.
You can also easily use paper molds like these ones.
Using your fingers press lightly down the dough without tearning or puling forming a rectangular shape.
Insert Emental cheese cut in large cubes throughout all the rectangular shape of your pizza. Fold all sides inside, pinch all seals and give the dough a round shape.
Line your mold with parchment paper and place the dough ball inside for last proofing.
Cover with a linen towel and let rise in lukewarm place until almost double in size. It’ll take about 1.5 - 2 hours.
Once your bread has risen, preheat the oven to 325F / 160C
Bake for 50-70 minutes, depending on the oven. At 50 minute mark do a “toothpick test” with a wooden skewer (super important!) so that you can reach the bottom of the pan and prick the bread all the way through. If you do it with a toothpick you will just check the upper half of the bread which might be baked through before the lower part. Also make sure to insert the skewer in the center as it also tends to bake through last.
If the skewer came out dry and the bread is nicely browned at the top it’s ready. If not, keep in the oven for another 10-20 minutes.
If the top starts to brown ahead of time, cover it with a piece of foil or parchment paper.
Serve warm or cold with cured meat and eggs.

Video

Nutrition