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BaitoneAlpino Cooks: Focaccia Pasquale

"Fugassa" is an Easter dessert native to the Veneto region, boasting ancient origins. Tradition holds that Venetian focaccia was invented by a baker from Treviso who, for Easter, added other ingredients to the bread dough, such as eggs, butter, and sugar—all in moderate quantities given the cost—thus creating a sweet, soft focaccia to give to his customers. Also called "fugassin," this was originally a dessert for the poor, but over time, many pastry chefs adopted it in their kitchens, modifying the recipe and making it more structured: Venetian focaccia, in fact, requires four risings to be so soft. Each area or town in the Veneto region has its own variations, making it unique from place to place.