Easter cheese crescia is a beloved leavened bread in the Marche and Umbrian regions. This soft, fragrant bread is a staple for Easter tables and it’s surprisingly easy to make. In Central Italian homes, the scent of crescia al formaggio signifies the arrival of Easter. This golden bread, baked on Holy Saturday morning, fills the kitchen with a warm, nostalgic aroma. Easter crescia—also called "Easter pizza" in Umbria or "crescia brusca" in rustic Marche—is a dish steeped in tradition. It tells the story of grandmothers kneading dough at dawn, families gathering as it rises, and enjoying warm slices with prosciutto and hard-boiled eggs on Easter Sunday. Making it at home is easy with quality ingredients, patience during the rising process, and the right mold. The result is a tall, soft crescia with a slightly crunchy exterior, rich in parmesan and pecorino cheese, always a stunning addition to the Easter table.
Recipe for Crescia al Formaggio
Ingredients:
Ingredients for the starter: 100 g of plain flour; 100 g of whole milk (at room temperature);10 g of fresh brewer's yeast
Ingredients (19.5 cm, 16 cm at the base, 12 cm high): 400 g of plain flour; 275 g of eggs (about 5 medium, at room temperature); 150 g of Pecorino Romano DOP (aged, for grating); 150 g of Parmigiano Reggiano DOP (for grating); 130 g of lard (at room temperature); 2 teaspoons of black pepper; Fine salt to taste
Preparation:
Activate the Yeast: Warm the milk until lukewarm. Dissolve the yeast and sugar in it, then let it sit for 10 minutes until a light foam forms.
Prepare the Dough: In a large bowl, mix sifted flour, grated Parmesan, diced pecorino, and black pepper. Make a well in the center. Add Wet Ingredients: Add 4 beaten eggs, 140 ml olive oil, and milk mixture to the dry ingredients. Knead for at least 10 minutes until smooth and slightly sticky; do not add more flour. Shape and Rise: Divide the dough into 6 balls and place them in a greased and floured 24 cm (9.5 in) ring mold. Cover and let rise in a warm place for 2-3 hours, until doubled in size.
Bake the Crescia: Preheat the oven to 180°C (350°F). Place the crescia in the oven and bake for about 60 minutes, or until it is golden brown. To check if it’s done, insert a toothpick into the center; it should come out clean. If the surface browns too much before the end of baking, cover it loosely with aluminum foil. Remove from the Oven and Let It Cool: Once baked, remove the crescia from the oven and let it rest in the pan for 10 minutes. Carefully turn it out onto a wire rack and allow it to cool before transferring it to a serving plate.
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