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Savory Easter Dove Bread (Colomba Salata) Recipe

Impasto della Colomba Salata (Savory Easter Dove Dough)

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Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed
  • Mixing bowls
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colomba-shaped mold (or a standard loaf pan)
  • Clean kitchen towel
  • Oven

Ingredients
  

  • Ingredients
  • For the Dough:
  • 250 ml warm milk about 37°C or 98°F
  • 15 g fresh yeast crumbled (or 5 g active dry yeast)
  • 1 pinch of sugar
  • 550 g all-purpose flour type 00
  • 50 ml extra-virgin olive oil
  • 1 large egg
  • 10 g salt
  • For the Filling:
  • 200 g thinly sliced pancetta
  • 4 hard-boiled eggs sliced
  • 200 g smoked scamorza cheese sliced
  • 30 g grated Parmigiano Reggiano
  • For Topping:
  • 20-30 ml milk for brushing
  • 1 slice of thick-cut cooked ham about 3 mm thick, cut into decorative shapes
  • 1 tablespoon sesame seeds
  • 7-8 pine nuts

Instructions
 

  • Method
  • Prepare the Dough:
  • In a bowl, combine the warm milk, crumbled fresh yeast, and a pinch of sugar. Stir gently and let it sit for about 10 minutes until frothy.
  • In a large mixing bowl, combine the flour, olive oil, egg, and salt. Pour in the yeast mixture and mix until a soft dough forms.
  • Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1.5 hours, or until doubled in size.
  • Assemble the Colomba:
  • Preheat your oven to 180°C (350°F).
  • Once the dough has risen, transfer it to a floured surface and roll it out into a rectangle.
  • Layer the pancetta, sliced hard-boiled eggs, and scamorza cheese over the dough. Sprinkle the grated Parmigiano Reggiano on top.
  • Roll the dough tightly into a log, then shape it into a dove by forming a central body with two wings. Place it into a colomba-shaped mold or a standard loaf pan.
  • Final Rise and Baking:
  • Cover the shaped dough with a kitchen towel and let it rise for another 30 minutes.
  • Brush the top with milk and decorate with sesame seeds, pine nuts, and the decorative ham shapes.
  • Bake in the preheated oven for 35-40 minutes, or until golden brown and hollow-sounding when tapped.
  • Allow the bread to cool slightly before slicing and serving.
  • Variations and Tips
  • Vegetarian Option: Replace the pancetta with sautéed spinach or grilled vegetables, and use a vegetarian cheese alternative.
  • Cheese Substitutions: Feel free to substitute scamorza with mozzarella or provolone for a different flavor profile.
  • Gluten-Free Version: Use a gluten-free flour blend suitable for bread-making, adjusting liquids as necessary.
  • Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat slices in the oven before serving for best results.
Keyword Impasto della Colomba Salata (Savory Easter Dove Dough)