Focaccia Veneta

focaccia veneta

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  • Reply domenicacooks April 14, 2017 at 3:49 pm

    This looks delightful. It must be as light as air with the multiple rises. And so aromatic. I’ll bet it perfumes the whole house. Buona Pasqua!

  • Reply Lisa April 25, 2017 at 8:31 am

    I would love to try this. It looks so delicious! It’s amazing that it needs five risings! That’s quite something! You did an amazing job of making it! It looks very professional.

  • Reply Rosemarie April 28, 2017 at 3:02 pm

    Wow Flavia! Your focaccia is beautiful. I had never heard of this Easter specialty before you mentioned you intended to make it. I love making things, sweet and savoury alike -with leavened dough but I’ve yet to try something requiring five rises. Brava! I hope you had a lovely Easter.

  • Reply Linda Shale March 21, 2021 at 11:44 am

    Flavia I am so excited to have found your recipe and historical background of focaccia veneta. My mother came from Azzanno Decimo in Udine. She made what I knew as “fugassa”. My sibs and I devoured this fabulous sweet bread that she made every Easter. Try as I might I could never find the recipe until I found your article with the name fugassa in it.
    I’m so excited to have the recipe and carry on the tradition with my daughters. It even has the gran mariner in it that mom used!!!! Thanks again March 21, 2021

    • Reply Flavia Scalzitti March 23, 2021 at 4:22 pm

      Dear Linda, I am so glad that you found the recipe for “fugassa” and that you will be making it. How wonderful! Your mom is not too far from where my paternal grandparents were from in Veneto. What a beautiful region of Italy it is. Happy baking and Buona Pasqua!

    • Reply David Facca April 3, 2021 at 9:31 am

      Linda, my family is from Azzano Decimo! they had the Molino on the Sile, which is now a restaurant/hotel…C’a Muliner 🙂 Most of the Facca family emigrated to Canada, but I still have cousins there, and we keep in touch all the time, and visit.

      any chance you have a recipe for “pinza” ? a cake my Nonna made at Christmas… very dense, with pumpkin, polenta flour, figs, grappa, fennel seed, etc….we’d cut it up for cereal

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