Crescia al Formaggio is a traditional cheese bread from Le Marche, baked especially during Easter but enjoyed year-round. Its light, airy crumb and rich flavor from Pecorino and Parmigiano-Reggiano make it perfect served warm with cured meats, cheeses, or simply on its own.
Dissolve the yeast in the warm milk and let it stand for 10 minutes until foamy.
In a large mixing bowl, combine the flour, salt, and black pepper.
Use freshly grated cheeses for the best flavor and texture. Crescia is traditionally served slightly warm alongside prosciutto, salami, and other cured meats, making it an excellent addition to a charcuterie board.
Add the yeast mixture, eggs, butter, and olive oil.
Knead the dough until smooth and elastic, about 10 minutes.
Gradually knead in the Pecorino and Parmigiano-Reggiano until evenly distributed.
Place the dough in a lightly oiled bowl, cover, and let it rise until doubled in size, about 1½ to 2 hours.
Punch down the dough and shape it into a round loaf.
Place the loaf into a tall, greased round baking pan or deep cake pan.
Cover and let rise again for about 45 minutes.
Brush the top with the beaten egg.
Bake at 350°F (175°C) for 40 to 45 minutes, until golden brown and cooked through.
Let cool slightly before slicing and serving.
