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Focaccia della Befana (Epiphany Sweet Bread)

Focaccia della Befana: a soft, fragrant sweet yeast bread from Piedmont with candied orange, perfect for holiday breakfasts.
Recipe Focaccia della Befana (Epiphany Sweet Bread)
  • Difficulty Medium
  • Preparation 35 minutes
  • Cooking 20 minutes
  • Servings for 6 people, 1 pan 28-30 cm (11-12 inches)

This Befana focaccia recipe is a true ritual in the homes of those who love to start the new year with sweetness and tradition. At dawn on Epiphany, the gentle scents of citrus and yeast fill the kitchen, while the soft dough for the Befana focaccia (named after the old woman who, in Italian folklore, brings sweets to children on January 6) works its magic, ready to turn into a wonderful sweet focaccia with raisins and candied fruit, soft and tender. The festive look of this traditional Epiphany sweet is as striking as it is simple to make, and it hides a small treasure inside: a coin or an almond that brings good luck to whoever finds it, a fun custom that involves adults and kids alike.

The whole secret of this soft oven-baked focaccia lies in a dough rich in butter and eggs, kneaded with care and left to rise for a long time, for a fragrance reminiscent of brioche bread but with something extra, thanks to the bright notes of candied orange and raisins. The steps for how to make Befana focaccia are simple and within everyone’s reach: this step-by-step Befana focaccia will bring moments of warmth and togetherness, perfect for Epiphany breakfast or a family snack.

It will be a real pleasure to bring this quick and easy baked sweet to the table, with a softness that surprises, especially when you make Befana focaccia with yeast, which enhances its airy crumb and lightness. If you’re looking for more tasty ideas, take inspiration from similar recipes such as Sweet Focaccia, the soft Schiacciata Fiorentina or the fragrant Pumpkin Brioche Bread. Share your Befana focaccia for breakfast with the people you love: it will soon become the Epiphany treat to make every year.

Ingredients for 6 people, 1 pan 28-30 cm (11-12 inches)

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Method

  1. To make the Befana focaccia, first put the lukewarm milk in a bowl with the yeast and let it dissolve.
  2. In a separate bowl, combine the two flours with the sugar and stir.
  3. Add the milk with the dissolved yeast to the flours.
  4. Stir again and add the eggs one at a time.
  5. Also start adding a small piece of butter to the sweet focaccia dough; when it has been fully absorbed, add the next piece, and so on.
  6. Knead vigorously by hand or, if you prefer, with a stand mixer fitted with the dough hook.
  7. When you have an elastic dough, transfer it to the work surface and add the candied fruit as well.
  8. Knead to work it in and shape the dough into a ball.
  9. Transfer the sweet focaccia dough to a bowl, cover it with plastic wrap and let it rise for 4 hours.
  10. Once it has risen, transfer the sweet brioche dough to a baking pan lined with parchment paper, placing it in the center, and spread it out with your hands.
  11. Using a smooth-bladed knife, cut strips to make petals.
  12. Twist them with your hands and brush the Epiphany focaccia with the egg white.
  13. Decorate with the pearl sugar and bake the Befana focaccia in a preheated conventional oven at 180 °C (350 °F) for about 20 minutes.
  14. Take the sweet Befana focaccia out of the oven, let it cool slightly, then enjoy. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you don’t like candied fruit, you can replace it with chocolate chips for an even more indulgent version. A lovely alternative is to add raisins along with the candied fruit, which creates a pleasant contrast of flavors. If you prefer a richer finish, you can brush the focaccia with milk or egg yolk instead of egg white for an even deeper, more appetizing golden color.

Tips

If you don’t like candied fruit, you can make the focaccia with chocolate chips. Don’t let the milk get too hot, otherwise the yeast won’t work. You can brush the focaccia with milk or egg yolk if you prefer. If you like, you can also add raisins along with the candied fruit.

Storage

Befana focaccia keeps for 2-3 days covered with plastic wrap or under a cake dome.

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