Crescia al Formaggio

crescia al formaggio

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  • Reply Lisa April 11, 2018 at 10:41 am

    Your Crescia looks fantastic! I really like the idea of adding Fontina cheese. It would make the bread very tasty.

  • Reply patricia brown April 3, 2020 at 12:23 pm

    If I don’t have bread flour can I use all purpose flour ?
    I also have caputo 00 flour if that would work better.
    Also how tall should the baking pan be?

    • Reply Flavia Scalzitti April 6, 2020 at 6:04 pm

      I have not tried this recipe with all-purpose, so I cannot say for certain if it would work as well as bread flour. I do know that King Arthur Flour AP flour has a high protein content and may work well. Do not use 00 flour for this recipe–it does not have the appropriate amount of protein to support the rise of this yeasted bread. The baking pans I use for this bread are 4-inches (10 cm) deep.

  • Reply TRICIA INNOCENZI WINTUCKY March 31, 2021 at 2:36 pm

    My great grandmother was from Le Marche and migrated to Cleveland in 1907. She made this every Easter, as I do today. Our recipe is similar. Our crescia includes grated lemon zest, nutmeg, and a decent amount of course black pepper. My family eats it with homemade red wine, often dunking it!

    • Reply Flavia Scalzitti March 31, 2021 at 5:56 pm

      Hello Tricia, I am so glad you enjoyed this post and that it brought back memories of your great-grandmother. It’s wonderful to know that you are continuing her tradition of making crescia for Easter. Buona Pasqua!

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