Crescia

Melt the fresh yeast In warm milk, combine the sugar. Mix until smooth, with no visible lumps, and set aside to incorporate into the batter.

Pour the flour and the Parmigiano Reggiano in a bowl. Make a well in the center, crack the eggs and add the olive oil, salt, pepper and the mixture of milk and yeast. Mix with a wooden spoon until the ingredients are combined and the mixture appears uniform.

Transfer the dough onto a work surface Lightly flour the dough and knead it for about 10 minutes. Knead until smooth, elastic, and compact, avoiding adding any additional flour: with the recommended amount of oil, it shouldn't be necessary.

Shape into a smooth ball and place it in a buttered and floured cylindrical mold with high edges. Make sure the dough is distributed evenly in the center of the mold and that the surface is as smooth as possible.

Cover the mold with a clean kitchen towel and transfer it to a warm oven. Proof for about 2 hours, without cooking, until the dough has doubled its initial volume and reached a fluffy and well-developed consistency.

Uncover the pan and, without removing it from the oven, set the temperature to 60°C (14°F) for about 10 minutes. This brief period allows the dough to finish rising; watch for a slight increase in volume before baking.

Preheat the oven to 180°C (356°F) and bake the crescia for about 1 hour. Check for doneness by inserting a toothpick into the center: it should come out clean, with no wet batter remaining. The surface should be cooked through and evenly colored.

Remove the crescia from the oven and invert the mold onto a wire rack. Let it cool in this position, so the steam can dissipate without retaining moisture inside, and the structure will maintain the right consistency.