Celebrate Easter the Italian way with this traditional Umbrian Cheese Bread recipe (Pizza al formaggio). Packed with savory Pecorino and Parmigiano, this rich, fluffy savory cake is a holiday masterpiece. Learn how to bake this authentic, cheesy Italian classic perfect for your next brunch!
Info
- Difficulty: Hard
- Total time: 4 hours
- Servings: 10 people
Ingredients
- Whole milk: 150ml / ⅔ cup (150g)
- High-gluten flour (W500 or bread flour): 4 cups (500g)
- Pecorino cheese (grated): 1 ½ cups (150g)
- Parmigiano cheese (grated): 1 cup (100g)
- Extra virgin olive oil: 110ml / ½ cup (100g)
- Diced cheese of choice (such as Emmental or smoked Provola): ½ cup (50g)
- Fresh yeast: approx. 2 packets / 4 ½ teaspoons of active dry yeast (20g)
- Salt: 1 ¾ teaspoons (10g)
- Eggs: 3
- Black pepper: to taste
Step-by-Step Instructions
- Warm the milk slightly until lukewarm, then dissolve the yeast into it.
- In a large mixing bowl, combine the sifted flour, grated Pecorino, grated Parmigiano, eggs, and black pepper to taste.
- Gradually pour in the milk with the dissolved yeast, followed by the olive oil, and finally add the salt.
- Knead the dough thoroughly by hand until it becomes smooth and elastic, then gently fold in the diced cheese cubes.
- Place the dough in a warm, enclosed spot for its first rise, letting it rest for about 2 hours or until it doubles in size.
- Transfer the dough into a tall pan (such as a panettone or high-sided cake mold) and let it rest for another 30 minutes before baking.
- Preheat your conventional oven to 180°C (350°F).
- Bake for about 40 minutes. If the top surface begins to brown too quickly, loosely cover it with aluminum foil.
... and now, let's enjoy!
Tips
The secret to success lies in thoroughly kneading the dough and strictly respecting the rising times, which are essential for achieving a soft, well-developed, and airy texture. Traditionally, sharing the preparation process with family or using community ovens also contributed to the perfect outcome. Using a mix of different cheeses gives the bread a much deeper, more complex aroma.
Additional Info
Pizza al formaggio, also known as torta al formaggio, is a traditional savory leavened bread originating from the Umbria and Marche regions, deeply tied to Easter celebrations. It is an ancient recipe dating back to the Middle Ages, a time when the word “pizza” referred more generally to flatbreads and savory pies. It remains a staple of holiday cooking, specifically prepared for Easter, one of the central events of the religious calendar.
Substitutions & Variations
There is a sweet variation available, enriched with candied fruits, raisins, and citrus zest, which offers a completely different experience from the classic savory version. Another aromatic variation involves adding spices like nutmeg or fresh herbs to the dough, creating a more intense and fragrant flavor profile.
Serving Suggestions
This cheese bread is traditionally eaten at Easter, especially during the classic Umbrian Easter breakfast, accompanied by cured meats, boiled eggs, red wine, and other symbolic holiday foods. It is excellent on its own or paired with savory items, and it is often made in large batches to be shared or given away as a festive gift. It stays fresh and delicious for days, maintaining its full flavor and softness.
