Sweet Epiphany Focaccia

Method

1. Place the milk, the chosen yeast, the sugar, and all the flour in the stand mixer bowl. Mix with the paddle attachment at low speed for 2 minutes until a sandy texture forms.
2. Slowly pour in the sambuca (or anise-based liqueur) and continue mixing at low speed for about 1 minute.
3. Meanwhile, beat the egg with a fork until it loses its stringiness.
4. Replace the paddle with the dough hook and continue mixing. Add the orange blossom essence (or grated zest of an orange/lemon).
5. Add half of the beaten egg and mix until completely absorbed.
6. Cut the butter into 4 parts. Mix one quarter of the butter with the salt. Keep the remaining three quarters aside.
7. Switch back to the paddle, add the first quarter of butter, and mix at low speed until fully absorbed. Then increase speed and knead until the dough forms a strong gluten network (about 15 minutes).
8. Add the second half of the beaten egg, mix at low speed until absorbed, then increase speed.
9. Add another quarter of butter (cut into 4 pieces) and mix at low speed until absorbed, then increase speed to strengthen the dough.
10. Switch to the dough hook, add the next quarter of butter (cut into pieces) at low speed, then increase speed to rebuild the gluten network.
11. Add the butter-and-salt mixture all at once, mix at low speed until absorbed, then increase speed for about 1 minute until the dough cleans the sides of the bowl.
12. Transfer the dough to a work surface, knead it briefly by hand and shape into a ball. Place in a covered container and let it rise until doubled in volume (about 3 hours with fresh yeast, 5–6 hours with sourdough) at 22–24°C.
13. Turn the risen dough onto the work surface, give it a few folds.
14. Choose the shape: For the focaccia, place the dough on a baking tray lined with parchment paper and flatten it with your fingertips. For the ciambella, butter a ring mold (no flour) and arrange the dough evenly inside.
15. For the focaccia: let it rise for 1 hour. For the ciambella: let it rise for 2–3 hours.
16. Before baking, spread cream (panna) over the surface. For the focaccia, poke dimples to let the cream sink in. For the ciambella, simply pour the cream on top.
17. Prepare the sugar topping: mix 2 tablespoons of sugar with 1 tablespoon of sambuca until it becomes moist and grainy. Sprinkle the mixture over the surface.
18. Decorate with crushed almonds (pistachios, hazelnuts, or a mix) and/or sugar decorations if desired.
19. Bake: For the focaccia, in a preheated oven at 180°C (static or fan) for 30 minutes. For the ciambella, at 170°C for 45 minutes.
20. Remove from the oven, let cool slightly, and serve.