Authentic Italian Recipes from Italy




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Easter Recipes

Pizza di Pasqua al Formaggio

(Easter Cheese Bread)

   Pizza di Pasqua al Formaggio Easter Cheese Bread Photo
  Rating: Casatiello Neopolitan Easter Bread Rating       
Category: Holidays - Easter, Pizza & Panini
Servings: 6 - 8
Total time: 8 hrs
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 4 cups all purpose flour

- 1 package active dry yeast

- 4 large eggs

- 1/4 cup extra virgin olive oil

- 1/2 cup grated Pecorino Romano cheese

- 1 cup grated Parmigiano Reggiano cheese

- 8 ounces fontina cheese, cut into small cubes

- 1 1/4 cups milk

- 1 teaspoon sugar

- 1 teaspoon salt

- 1/2 teaspoon fresh ground black pepper (optional)


1.  In a small bowl or cup, whisk together the milk and sugar. Heat the mixture in the microwave for about 90 seconds to 2 minutes. Remove the mix from the microwave; it should be warm enough to hold your finger in the liquid. If it is too hot, set aside until it cools slightly, then whisk in the packet of yeast. Whisk for approximately 1 minute or just until the liquid becomes a cloudy taupe color and there are no lumps in the mixture. Set aside for 10 minutes.

2.  In a large mixing bowl, add the flour, Pecorino, Parmigiano, fontina, salt and pepper. Mix the ingredients well so that they are evenly distributed.

3.  In a separate bowl, whisk the eggs and the olive oil.




4.  After 10 minutes, the yeast should have developed a foam on top of the milk. If so, pour the yeast and milk mixture into the flour mixture along with the egg mixture and continuously mix all ingredients well until the dough starts to form. If no foam has formed on the top of the milk, discard the yeast and milk mixture and begin again. In most cases, inactivated yeast means 1 of 3 possibilities: the liquid was too cold and did not activate, the liquid was too hot and killed the yeast, or the yeast was old.

5.  As you mix the dough, it will begin to become a shaggy ball. At that point, turn the dough onto a well floured work surface and continue kneading the dough until all ingredients are combined well and the dough is uniform. It should be pliable and slightly sticky. If it is too wet, continue to knead in more flour until you reach the desired consistency.

6.  Lightly oil a spring form or large loaf pan. Shape the dough into a ball or loaf, depending on the pan you are using, and set the dough into the pan. Cover the pan with a wet cloth and allow the dough to rise for 2 - 2 1/2 hours until it has doubled in size.

7.  While the dough is rising, preheat the oven to 400 degrees.

8.  Once the dough has risen sufficiently, remove the wet cloth and place the pan in the oven. Bake for 50 - 60 minutes or until the dough is a deep golden brown and the base of the bread sounds hollow when you tap it.

9.  Remove the bread from the oven and allow it to cool for at least 1 hour. Serve at room temperature or slightly warmed.