Crescia al Formaggio (Italian Easter Cheese Bread)

A recipe for Crescia al Formaggio (Italian Easter Cheese Bread)! This rich, yeast-based bread is packed with grated Pecorino Romano and Parmigiano Reggiano cheese.

Crescia al Formaggio is a savory Easter bread from the Marche and Umbria regions in Italy. It goes by many other names such as Crescia di Pasqua, Pizza di Pasqua al Formaggio, Crescia di Pasqua al Formaggio, and Pizza di Pasqua.

To create the yeast-based dough, bring together the activated yeast with flour, salt, plenty of black pepper, four eggs, olive oil, and 6 ounces (170 grams) of finely grated cheese (Parmigiano-Reggiano and Pecorino Romano) until soft and elastic.

After four hours total of rising, the bread is baked in a 375˚F (190˚C) oven until beautifully puffed and golden brown.

It is perfect paired with butter, salami, other cured meats, or hard boiled eggs. King Arthur Flour recommends using leftover thin slices as a base for grilled cheese sandwiches.

A Few Tips

I used a 6 inch (15 centimeter) round cake pan with 3 inch (7.6 centimeter) deep sides to form a tall loaf. If you have one available, a panettone or pandoro pan is more authentic.

You can divide the dough into three sections and braid it to fit a loaf pan like Karen of Karen’s Kitchen Stories did. She also seasoned the bread with oregano and a pinch of red pepper flakes for extra flavor.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

When adding the yeast to the milk, make sure the milk isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate the yeast.

Bring the eggs to room temperature before adding to the dough. Cold eggs will bring down the temperature of the bread and prevent it from rising as well.

Add just enough lukewarm water to bring the dough together. Only add a little more flour if too sticky to handle.

I added equal amounts of Pecorino Romano and Parmigiano Reggiano cheese to the bread. Some recipes add more of the Parmigiano. Adjust as desired.

Try to grate the cheese immediately before using if possible. Pre-shredded cheese often has a coating and will not blend as well.

Some recipes also add diced Swiss, Emmentaler, or Gruyère cheese for even more flavor.

The olive oil can be swapped for softened unsalted butter or lard.

While this bread does take a few hours to create, the prep work in minimal. Most of the time is hands-off rising at room temperature.

If the top of the bread starts to darken too much in the oven before a center has had a chance to cook through, cover with a piece of tented aluminum foil.

Looking for more Easter recipes?

Try my:

• Húsvéti Kalácskoszorú (Hungarian Easter Wreath)
• Paashaasbroodjes (Easter Bunny Bread)
• Chocolate Chip Hot Cross Buns

This recipe was originally posted in March 2016 and updated in March 2023.

Crescia al Formaggio (Italian Easter Cheese Bread) Recipe

Adapted from Karen’s Kitchen Stories

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Crescia al Formaggio (Italian Easter Cheese Bread)

A recipe for Crescia al Formaggio (Italian Easter Cheese Bread)! This rich, yeast-based bread is packed with grated Pecorino Romano and Parmigiano Reggiano cheese.

Course Bread

Cuisine Italian

Keyword bread, cheese, Easter, Italian, Italy, spring

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time: 4 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 1 Loaf

Ingredients

• 2 1/4 teaspoons (7 grams) active dry yeast
• 1/4 cup (60 milliliters) lukewarm milk 105-115˚F, 40-46˚C
• 3 cups (375 grams) all-purpose flour
• 1 teaspoon salt
• 1 teaspoons freshly ground black pepper
• 4 large eggs room temperature
• 1/4 cup (60 milliliters) olive oil
• 3 ounces (85 grams) finely grated Parmigiano-Reggiano
• 3 ounces (85 grams) finely grated Pecorino
• 2-4 tablespoons (30-60 milliliters) lukewarm water 105-115˚F, 40-46˚C

Instructions

• In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine and allow to sit until frothy, 5-10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, salt, and pepper.
• Mix in the eggs, olive oil, and yeast with milk.
• Once combined, add the Parmigiano-Reggiano and Pecorino and mix.
• If needed, slowly add the lukewarm water and continue to mix to create a smooth, elastic dough.
• Grease a large bowl with oil and add the dough, turning to coat. Cover and allow to rise at room temperature for 2 hours.
• Butter and dust with flour a deep 6 inch (15 centimeter) cake pan, panettone, or pandoro.
• Form the rested dough into a smooth ball and place in prepared pan. Cover and allow to rise at room temperature for another 2 hours, until puffy.
• Preheat oven to 375˚F (190˚C) and place the baking rack in the lower third of the oven.
• Place the pan in preheated oven and bake until golden brown and the center is 190˚F (88˚C). If the top is browning too much before the interior has cooked, place a tent of aluminum foil over the top of the bread.
• Allow the bread to cool in the pan before removing onto a wire rack to cool to room temperature.
• Serve warm with butter and salami.