Crescia al Formaggio

Name: Crescia al Formaggio (Umbrian Cheese Bread)
Yield: Makes one 20 or 23 cm round bread
Cuisine: Italian
Ingredients: 400 g strong white bread flour; 115 g unsalted butter or leaf lard, at room temperature; 5 medium eggs, at room temperature; 50 g Swiss Gruyère, cut into 5mm dice; ½ teaspoon salt; 80 g finely grated Grana Padano, see Note; 40 g pecorino Romano, finely grated; 1 tablespoon fine granulated active dried yeast or instant yeast; ¼ teaspoon freshly ground black pepper; 55 g room-temperature tap water, about 24°C

Umbrian Cheese Bread

Preparation info

Makes
one
20 or 23 cm round bread

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

In 1988, when I was in Italy researching my book about Italian baking, I was fortunate enough to be introduced to Maria Carla Schucani-Sandri, chef/owner of the town’s top pastry shop, Sandri, maker of the best crescia in Perugia. Traditionally baked in a glazed earthenware mould similar in shape to a flowerpot, crescia is also a family speciality of my friend Rosalinda Mariotti, a native of Perugia who now lives in Eugene, Or

Ingredients

Europe
Italy
Perugia
Breakfast
Mediterranean
Vegetarian
Bread

Ingredients

Method