Pizza di Pasqua Abruzzese
A tall, savoury leavened Easter bread rich with pecorino and black pepper. Also known across the region as pizza di Pasqua al formaggio.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 395 kcal
Equipment
- •Tall 1 kg panettone mould or high-sided tin
- •Large mixing bowl
- •Kitchen scale
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 17 g
- carbs
- 44 g
- fibre
- 2 g
- protein
- 16 g
- calories
- 395 kcal
Instructions
- 1
Dissolve the crumbled fresh yeast completely in the lukewarm milk.
- 2
Whisk the eggs, olive oil, and softened butter together in a small bowl.
- 3
Place the strong flour in a large bowl and pour in the yeast mixture.
- 4
Add the egg mixture and knead until a supple dough forms.
- 5
Fold in the grated cheeses, cracked black pepper, and salt until evenly distributed.
- 6
Gently press the diced semi-mature pecorino cubes into the dough.
- 7
Shape the dough into a smooth ball and place it inside the mould.
- 8
Let the loaf rise in a warm spot until it domes over the rim.
- 9
Bake at 180 degrees C for 40 to 45 minutes until deep golden brown.
- 10
Cool the loaf upright on a wire rack before slicing.
Chef's tips
Use room temperature eggs and milk so the yeast rises steadily. The cheese cubes should stay intact to create savoury melted pockets inside the crumb. Ensure the crust is a deep burnished amber before removing it from the oven.
Ingredient substitutions
- fresh yeast → 7 g dried active yeast dissolved in the warm milk
- aged Pecorino Abruzzese → aged Pecorino Romano or mature Fiore Sardo
Storage
Store the cooled loaf wrapped tightly in a clean linen cloth or paper bag for up to four days.
Reheating
Warm individual slices in a moderate oven at 150 degrees C for five minutes to soften the cheese pockets.
Common mistakes to avoid
- •Slicing the bread while hot, which compresses the soft crumb structure.
- •Baking at too high a temperature, burning the cheese crust before the centre sets.
- •Under-proofing the dough, resulting in a dense and heavy loaf.
Serving suggestions
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