Schiacciata di Pasqua Recipe

Schiacciata di Pasqua is a traditional sweet bread from Tuscany that appears in bakeries and family kitchens every year as Easter approaches. Despite the name schiacciata, which usually means a flatbread, this version is actually tall, soft, and slightly domed. Its golden crumb and delicate aroma of anise and citrus make it one of the most recognizable Easter desserts in central Italy.

Schiacciata di Pasqua (Tuscan easter cake)

The recipe comes from the Tuscan countryside, especially the province of Pisa and nearby towns. For generations, families prepared it during the days leading up to Easter. Baking the bread was often a community activity. Large batches were made at home and then taken to local wood-fired ovens or neighborhood bakeries to bake. The process could take many hours because the dough traditionally relied on natural fermentation and several slow rises.

Historically, Schiacciata di Pasqua was more than just a dessert. It symbolized celebration after the long fasting period of Lent. Ingredients such as eggs, sugar, and butter—once considered luxurious—returned to the table for the holiday. The bread’s rich dough reflected the joy of Easter and the end of winter scarcity.

One of the defining flavors of this sweet bread is anise, often added as seeds or infused liqueur. Citrus zest and vanilla are also common, giving the bread a fragrant and festive character. After baking, many versions are dusted with powdered sugar or glazed lightly to enhance their soft sweetness.

Today, Schiacciata di Pasqua remains an important part of Tuscan Easter traditions. Families slice it for breakfast on Easter morning, serve it with coffee or sweet wine, or enjoy it as an afternoon treat during holiday gatherings. Though modern recipes may shorten the fermentation time, the spirit of the bread—slow, celebratory, and deeply tied to local culture—continues to reflect the warmth and heritage of Tuscan cooking.

Typical ingredients in traditional recipe:

Flour
Eggs
Sugar
Butter or Olive Oil
Milk
Fresh Yeast
Anise Seeds or Anise Liqueur
Citrus Zest
Vanilla extract
Salt
Powdered Sugar (Optional)

Schiacciata di Pasqua is a tall, fragrant sweet bread traditionally prepared in Tuscany for Easter celebrations. Unlike the flat focaccia that shares its name, this version is soft, airy, and enriched with eggs, citrus, and anise. The slow rising process gives it a delicate texture and deep flavor.

These ingredients come together to create a bread that is fragrant, lightly sweet, and perfect for Easter gatherings. While the exact proportions may vary from family to family, the combination of eggs, citrus, and anise is what gives Schiacciata di Pasqua its distinctive Tuscan character.

Once cooled, the bread is usually finished in the simplest way, just a light dusting of powdered sugar. It’s then sliced thick and enjoyed.

raditional Schiacciata di Pasqua: Tuscan Easter Sweet Bread
Schiacciata di Pasqua is a beloved Easter specialty from Tuscany, known for its tall shape, soft crumb, and delicate aroma. Although the word schiacciata often describes a flatbread, this festive version is anything but flat. It rises high in the oven, creating a light, fluffy bread with a golden crust and a tender interior.
What makes this bread truly special is its fragrance. The dough is enriched with eggs, butter, milk, and sugar, then flavored with citrus zest and a touch of anise, which gives it that unmistakable scent many Italians associate with Easter baking. As the bread bakes, the kitchen fills with a warm, sweet aroma that signals the holiday season has arrived.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 50 minutes
First & Second rise 5 hours
Servings: 2 Easter cakes
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 5 ½ cups (680 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 4 large eggs
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup whole milk, lukewarm
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 tbsp anise seeds or 2 tbsp anise liqueur
  • Zest of 1 orange
  • Zest of 1 orange
  • 1 tsp salt
  • 1 tsp vanilla extract
  • Powdered sugar for dusting (optional)

Equipment

  • Stand Mixer with Dough Hook (optional)

Instructions
 

  1. Activate the Yeast
    In a bowl, mix lukewarm milk, yeast, and 1 tablespoon sugar.
    Let it sit 5–10 minutes until foamy.
  2. Mix the Dough
    In a large bowl combine, Flour, Remaining sugar, Salt
    Add: Eggs, Yeast mixture, Vanilla, Citrus zest, Anise seeds or liqueur
    Mix until a soft dough begins to form.
  3. Add Butter
    Gradually add the softened butter, mixing until fully incorporated.
    Knead the dough 8–10 minutes until smooth and elastic.
  4. First Rise
    Place the dough in a lightly greased bowl.
    Cover and let rise 2–3 hours, or until doubled in size.
  5. Shape the Cakes
    Divide the dough into two equal portions.
    Shape each into a smooth ball and place into the molds.
  6. Second Rise
    Cover lightly and let rise again 1½–2 hours until the dough fills most of the mold.
  7. Bake
    Preheat oven to 350°F (175°C).
    Bake 40–50 minutes until golden brown and a skewer inserted comes out clean.
    If the top browns too quickly, cover loosely with foil during the last 15 minutes.
  8. Cool
    Allow the cakes to cool 20 minutes in the mold, then transfer to a rack.
    Dust with powdered sugar before serving.

Notes

Use room-temperature ingredients: Eggs, butter, and milk should be at room temperature before mixing. This helps the dough combine more evenly and improves the texture of the finished bread.
Be patient with the rising time: Traditional versions of this bread are known for their slow fermentation. Allowing the dough enough time to rise fully will give the bread its light, airy structure and richer flavor.
Knead the dough well: A well-kneaded dough develops gluten, which helps the bread rise properly and creates the soft, slightly elastic crumb that this Tuscan Easter bread is known for.
Adjust flour if needed: If the dough feels too sticky, add a small amount of flour, one tablespoon at a time. The dough should remain soft but manageable.
Do not overbake: Bake until the top is golden and a skewer inserted in the center comes out clean. Overbaking can dry out the bread and make it less tender.
Let the bread cool completely: Allow the cakes to cool on a rack before slicing. This helps the crumb set and keeps the bread from becoming dense.
Dust just before serving: If you plan to finish the bread with powdered sugar, add it right before serving so it stays fresh and visually appealing.

Nutrition Estimated Facts


Schiacciata di Pasqua


Tuscan Easter cake

Serving Size: 1 slice (1/12 of one cake)
Servings Per Recipe: 24 (2 cakes)
Nutrient Amount %DV
Calories 240 —
Total Fat 8 g 10%
Saturated Fat 4 g 20%
Cholesterol 55 mg 18%
Sodium 150 mg 7%
Total Carbohydrates 36 g 13%
Dietary Fiber 1 g 4%
Total Sugars 11 g —
Added Sugars 10 g 20%
Protein 6 g 12%
Most of the calories come from flour, sugar, and butter, while the fat comes primarily from butter and eggs. The sugar content contributes to the subtle sweetness, and the protein comes from eggs and milk. This combination gives Schiacciata di Pasqua its soft, rich, and tender texture, making it a festive and indulgent Easter treat.

Tried this recipe?

Let us know how it was!
Serving

Schiacciata di Pasqua is traditionally a centerpiece of Easter celebrations in Tuscany. Serving it in the right way enhances its flavor, texture, and festive appeal.

Schiacciata di Pasqua (Tuscan easter cake)

Slice Thick and Rusti, Schiacciata di Pasqua is best eaten the same day or the day after baking, when the bread is soft, tender, and fragrant

    Pair with Drinks
    Coffee or cappuccino: Perfect for breakfast or mid-morning Easter treats.

    Sweet wine or Vin Santo: Adds elegance for an Easter brunch or dessert course. Hot chocolate or tea: Ideal for children or afternoon gatherings.
    As Part of a Meal
    Serve alongside other Italian Easter favorites like torta pasqualina, cured meats, cheeses, or fresh fruit. Works well as a sweet side for brunch or as a dessert centerpiece for Easter lunch.
    Storage

    Room Temperature: Wrap the cooled bread tightly in plastic wrap or place it in an airtight container. It will stay fresh for 2–3 days at room temperature. Keep it away from direct sunlight or heat sources to prevent drying out.

    Freezing: For longer storage, slice the bread first, then wrap individual slices or whole cakes in plastic wrap and place them in a freezer-safe bag. Schiacciata di Pasqua can be frozen for up to 1–2 months. Thaw at room temperature before serving.

    Avoid Refrigeration: Storing this sweet bread in the fridge can dry it out quickly, so it’s better to keep it at room temperature or frozen if you need extra shelf life.

    After Storage: If the bread has slightly dried, you can refresh it by warming slices in a low oven (about 300°F / 150°C) for 5–10 minutes, or lightly toasting slices for breakfast or snack time. This brings back some of the soft, tender texture and fragrant aroma.