Venetian Brioche Recipe

A traditional brioche from Italy, this guide to “focaccia veneziana” can be found in the transportive book Venice Cult Recipes. We think you should do as the locals do and enjoy it any time of day.

Focaccia is a Venetian yeast cake traditionally eaten at Easter and now found all year round in Venice. It can be eaten for breakfast dipped in caffellatte (milk coffee), or for afternoon tea, plain or spread with jam for a home-made focaccia, allow a few hours for the dough to rise, or in Venice, buy it from a good pasticceria!

Note: Traditional focaccia recipes involve slower rising times, in three phases (2 hours + 2 hours + 5 hours).

Venice Cult Recipes (mini) by Laura Zavan, $33, published by Murdoch Books.

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