Pan di Ramerino or Rosemary Bread is a traditional Tuscan bread that used to be baked during the Holy Week; however, it is so much appreciated that you can find it throughout the year. Basically, it has similarities with the hot cross buns and a cross was drawn on top of each roll. Bakers used to go to sell them in front of the churches. Nowadays you have to go to the bakery or make it yourself. I have a recipe which is almost identical to the one described here:
A Spoonful of Sugar Blog Archive Pan Di Ramerino
As this one has very detailed instructions and quite a bit of the history of this gastronomic delight - plus the fact that I am feeling a bit lazy today - I cannot see the point in writing mine.
The only problem area is the yeast you may be using.
Another Easter bread from Tuscany is "Panina gialla aretina" which is eaten in the Arezzo region. It contains saffron (hence the yellow colouring) and it is served with eggs which have been previously blessed in the churches.