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Pizza al formaggio, Italian Easter cheese bread

Pizza al formaggio, Italian Easter cheese bread-feature-on a wood board-cut

5 from 1 review

A tasty yeast bread with plenty of Pecorino and pepper, that accompanies charcuterie on the Easter breakfast table in Central Italy.

Ingredients

Scale
  • 3 eggs
  • 25 g evo oil
  • 125 g Pecorino, grated
  • 25 g fresh yeast (7 g dry active yeast)
  • 2-3 Tbsp milk to dissolve the yeast
  • a good pinch of salt
  • 2 heaping tsp black pepper
  • about 280 g flour
  • butter for the tin
  • 1 egg yolk + a few drops of water to brush on top

Instructions

  1. Crumble the yeast in 2-3 tablespoons of lukewarm milk and let sit until it bubbles.
  2. Grate the Pecorino.
  3. In a large bowl, beat the eggs, then add the grated Pecorino and stir.
  4. Next, add a good pinch of salt, and the pepper.
  5. Next, add the oil, and stir again. Add the yeast and stir to incorporate.
  6. Now, tart adding the flour and mix with a wooden spoon or a fork at first, until it starts to come together. Add a little more flour at a time, and use your hands to bring the mixture into a dough. 
  7. Turn onto a lightly floured surface and knead gently for a few minutes until the dough is smooth and elastic. It doesn't have to stick to your hands but it still have to be soft. 
  8. Lightly grease an 18 or 20 cm deep sided tin or baking dish.
  9. Place the dough into the tin, cover with plastic wrap or a clean cloth and leave in a warm place for 3 to 5 hours, or until it has doubled in size. 
  10. Preheat the oven to 180°C/350°F. Beat 1 egg yolk with a few drops of water and brush the top of the dough.
  11. Bake for 35-40 minutes, or until the surface is golden and the dough springs back. You can check it with a wooden skewer or cake tester, too. Leave to cool on a rack, then turn out.
  12. Cut into slices and enjoy with charcuterie.

Notes

I used a 20 cm (8 inch) deep tin made of aluminum. To make a taller cake, use an 18 cm (7 inch) tin. In Italy, the traditional ones are smaller at the bottom and wider on top. If you can find it, fine, if not, it is ok to use one like mine.

You can increase the amount of Pecorino up to 150 g for a more pronounced cheese flavor. The amount of pepper is up to you, use as little or as much as you like.

In Italy, in most traditional recipes the flour is not indicated. It is added until the dough is not sticky anymore. For this recipe I added about 280 g of flour, but it depends on your altitude and the type of flour you use. 

Keywords: easter cake yeast savory appetizer bread italian pasqua charcuterie pecorino pepper

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