Focaccia (sweet)

Sweet focaccia is good, very good. Its consistency is the same of the typical focaccia of Genova, but slightly more melting due to the butter in the dough. At each bite the caster sugar creaks under the teeth whilst the butter on the surface – which have melted in the oven – goes out of the holes where it nestled slipping away between tongue and palate. And once again ‑invariably ‑ the magic alchemy that eggs, sugar and butter create when used in making breads repeats so that sweet focaccia tastes of pan brioche, straight out. One more thing: sweet focaccia needs to be eaten warm because any glorious bite must be announced by its fragrant scent of old-time sweets.