Italian Easter Cheese Bread, known in Italy as Crescia al Formaggio or Crescia di Pasqua, is a beloved Easter specialty from central Italy, particularly the Umbria and Marche regions.
This savory, cheese-filled bread is a must-have during the Easter season and is traditionally enjoyed with cold cuts, hard-boiled eggs, and wine, especially on Easter Sunday and Easter Monday (Pasquetta).
The origins of this delicious bread date back to the 19th century, with the earliest documented recipe found in 1848 at the Monastery of Santa Maria Maddalena in Serra de’ Conti, near Ancona.
The name Crescia comes from the Italian word “crescere” (to rise), referring to how the dough expands significantly during baking, sometimes doubling in size.
At first glance, Crescia al Formaggio resembles a savory version of panettone, with its tall, domed shape. However, unlike the sweet Christmas bread, this Easter cheese bread has a rich, cheesy flavor and a spongy, airy texture.
Made with eggs, flour, pecorino Romano, Parmigiano Reggiano, and sometimes other cheeses, it has a golden, slightly crisp crust and a soft, fluffy interior.
This traditional Italian Easter bread is particularly popular on Pasquetta (Easter Monday), when Italians leave the cities to enjoy picnics with family and friends. Served alongside salumi, cheeses, and local wines, it’s a key part of Easter celebrations in many Italian households.
Try a new savory bread for your holiday table, this Italian Easter Cheese Bread recipe is the perfect choice!
Ingredients
Prep Time: 20 Min | Cook Time: 1 Hour | Rising Time: 3 Hours | Servings: 8
- 5 eggs, medium
- 500 g (3 ⅓ cups) flour
- 120 g (¾ cup) Parmigiano Reggiano, grated
- 80 g (½ cup) Pecorino Romano, grated
- 17 g (5 ½ teaspoons) active dry yeast
- 100 ml (~½ cup) milk, warm
- 100 ml (~½ cup) extra virgin olive oil
- ground black pepper
- 15 g (2 teaspoons) salt
Kitchen Tools and Equipment
To make Italian Easter Cheese Bread successfully, you’ll need a few essential kitchen tools.
While a stand mixer with a dough hook can help with kneading, this recipe can also be made entirely by hand with a bit of effort.
However, the most crucial tool for this recipe is the high-sided 8-inch (20 cm) round cake pan with a removable bottom.
This type of pan is essential because it allows the dough to rise properly and develop the traditional tall, domed shape, similar to panettone. The high sides provide support during baking, preventing the dough from spreading out and helping it maintain its characteristic structure. Additionally, the removable bottom makes it much easier to unmold the bread without damaging its delicate texture.
Another option is the panettone mold, a great alternative. These are single-use but work beautifully for this recipe.
Instructions
Make the Dough
Step 1) - Let’s start preparing this delicious Italian Easter Cheese Bread! In a large mixing bowl, crack the eggs and beat them well using a whisk or a hand mixer. Continue whisking until they become light and creamy. This step helps incorporate air into the eggs, giving the bread a soft texture.
Once the eggs are well beaten, gradually add the grated cheeses (Pecorino Romano and Parmigiano Reggiano). Mix thoroughly until you get a smooth and even mixture.
Step 2) - Then, add a generous amount of freshly ground black pepper and the salt, stirring well to distribute the seasoning evenly.
TIP: The black pepper gives this bread its characteristic flavor, so don’t be afraid to add plenty!
In a small bowl, warm up the milk (not too hot, around 100-110°F or 38-43°C). Dissolve the yeast in it and stir gently. Let it sit for a few minutes, until it becomes foamy. Once the yeast is activated, pour it into the egg and cheese mixture, stirring well to combine.
Step 3) - Now, gradually add the flour, a little at a time, mixing continuously to prevent lumps. Once all the flour is incorporated, add the extra virgin olive oil and continue mixing. The dough will start to become thick and sticky at this stage.
Knead the Dough and Let It Rise
Step 4) - Knead the dough for about 5-10 minutes, until it becomes smooth, elastic, and uniform. Kneading properly helps develop the gluten, which gives the bread its soft and airy texture.
Next, grease a high-sided 8-inch (20 cm) round cake pan with a removable bottom. Place the dough inside, shaping it gently to fit.
Place the pan in the oven while it is turned OFF. Close the oven door and let the dough rise for about 3 hours, or until it has doubled in size.
Important: DO NOT open the oven during this time! Sudden temperature changes can cause the dough to deflate.
Bake the Cheese Bread
Step 5) - Once the dough has risen, without opening the oven, turn it on to 180°C (350°F). Bake for 45 minutes. Then, lower the temperature to 150°C (300°F) and bake for another 15 minutes. This gradual baking process helps create a perfectly golden crust while keeping the inside soft.
When the bread is done, turn off the oven and leave the door slightly open, letting the bread cool inside for about 15-20 minutes. This prevents sudden temperature shocks that could make it collapse.
Once cooled, remove your Italian Easter Cheese Bread (Crescia al Formaggio) from the pan and serve it warm or at room temperature. It pairs perfectly with cold cuts, aged cheeses, and a glass of good Italian red wine.
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Storage
To keep the Crescia di Pasqua fresh and flavorful, it's important to store it properly.
Once the bread has completely cooled, wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
At room temperature, it will stay fresh for about 3 to 4 days. If you need to store it for a longer period, you can refrigerate it for up to a week, but be sure to wrap it well to maintain its moisture.
Before serving, allow it to come back to room temperature or warm it slightly in the oven to bring back its soft texture and enhance the cheese aroma.
For longer storage, freezing is an excellent option. Wrap the bread securely in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to two months. When ready to eat, let it thaw at room temperature, then warm it in a low oven for a few minutes to restore its original softness.
Recipe Card
Crescia al Formaggio (Italian Easter Cheese Bread)
Ingredients
- 5 eggs - medium size
- 500 g flour - 3 ⅓ cups
- 120 g Parmigiano Reggiano - ¾ cup, grated
- 80 g Pecorino Romano - ½ cup, grated
- 17 g active dry yeast - 5 ½ teaspoons
- 100 ml milk - ~½ cup
- 100 ml extra virgin olive oil - ~½ cup
- black pepper
- 15 g salt - 2 teaspoons
Instructions
- In a large mixing bowl, crack the eggs and beat them well using a whisk or a hand mixer. Continue whisking until they become light and creamy.
- Once the eggs are well beaten, gradually add the grated cheeses (Pecorino Romano and Parmigiano Reggiano). Mix thoroughly until you get a smooth and even mixture.
- Add a generous amount of freshly ground black pepper and the salt, stirring well to distribute the seasoning evenly.TIP: The black pepper gives this bread its characteristic flavor, so don’t be afraid to add plenty!
- In a small bowl, warm up the milk (not too hot, around 100-110°F or 38-43°C). Dissolve the yeast in it and stir gently. Let it sit for a few minutes, until it becomes foamy. Once the yeast is activated, pour it into the egg and cheese mixture, stirring well to combine.
- Gradually add the flour, a little at a time, mixing continuously to prevent lumps. Once all the flour is incorporated, add the extra virgin olive oil and continue mixing. The dough will start to become thick and sticky at this stage.
- Knead the dough for about 5-10 minutes, until it becomes smooth, elastic, and uniform.
- Next, grease a high-sided 8-inch (20 cm) round cake pan with a removable bottom. Place the dough inside, shaping it gently to fit.
- Place the pan in the oven while it's turned OFF. Close the oven door and let the dough rise for about 3 hours, or until it has doubled in size.Important: DO NOT open the oven during this time! Sudden temperature changes can cause the dough to deflate.
- Once the dough has risen, without opening the oven, turn it on to 180°C (350°F). Bake for 45 minutes. Then, lower the temperature to 150°C (300°F) and bake for another 15 minutes. This gradual baking process helps create a perfectly golden crust while keeping the inside soft.
- When the bread is done, turn off the oven and leave the door slightly open, letting the bread cool inside for about 15-20 minutes. This prevents sudden temperature shocks that could make it collapse.
- Once cooled, remove your Italian Easter Cheese Bread (Crescia al Formaggio) from the pan and serve it warm or at room temperature. It pairs perfectly with cold cuts, aged cheeses, and a glass of good Italian red wine.
Dorothy says
I have to try this Italian cheese bread for Easter! Thanks for sharing the recipe