603. Focaccia alla Tedesca

German-Style Flatbread

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 120 grams (about 4-¼ ounces) of sugar
  • 30 grams (about 1

Method

First blend the egg yolks with the sugar until they become almost white; add the bread crumbs, then the candied fruit and the sultanas, and lastly the egg whites, beaten until firm. Blend gently so that the egg whites don’t go flat, and when the mixture is thoroughly blended, pour into a baking pan greased with butter and dusted with flour or bread crumbs; the batter should be about two fingers